Equipment
Ingredients
batter
- 2 egg
- 240 ml milk
- 120 g all-purpose flour
- 2½ ml vanilla extract
- 1 g salt, fine
- 14 g unsalted butter, melted
- 28 g unsalted butter, for frying
filling
- 340 g farmer's cheese
- 115 g cream cheese, softened
- 67 g granulated sugar
- 5 ml lemon juice
- 5 ml vanilla extract
- 1 egg yolk
- 1 g salt, fine
toppings
- 10 g powdered sugar
- 100 g strawberries, thinly sliced
- 60 ml sour cream
- 60 ml greek yogurt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 658 kcal
- Protein
- 20 g
- Carbohydrates
- 70 g
- Fat
- 33 g
- Fiber
- 2 g
- Sugar
- 44 g
- Sodium
- 577 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 8 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 206 mg
- Potassium
- 252 mg
- Calcium
- 414 mg
- Iron
- 2.1 mg
- Magnesium
- 24 mg
- Phosphorus
- 204 mg
- Zinc
- 1.1 mg
- Vitamin A
- 261 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 1.6 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.7 mcg
- Thiamin
- 0.30 mg
- Riboflavin
- 0.49 mg
- Niacin
- 2.0 mg
- Folate
- 87 mcg
- Water
- 145 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Whisk the eggs, milk, salt, and vanilla extract in a large bowl until combined.
Gradually stir the flour into the egg mixture until the batter is smooth and free of lumps.
In a separate bowl, combine the farmer's cheese, cream cheese, sugar, lemon juice, vanilla, egg yolk, and salt, mixing until smooth.
Heat a lightly greased 15cm (6-inch) skillet over medium heat (175°C/350°F) until hot.
Pour a small ladle of batter into the pan and swirl immediately to create a thin, even coating on the bottom.
Cook the crepe until the surface bubbles and the top appears dry and set.
Slide the finished crepe onto a plate and repeat the process for the remaining batter.
Place approximately 15g (1 tablespoon) of cheese filling onto the edge of a crepe with the browned side facing up.
Fold the crepe over the filling once, tuck in the sides, and roll forward to form a tight cylinder.
Melt 28g of butter in the skillet over medium heat (175°C/350°F).
Place the blintzes seam-side down in the skillet and fry for 2 minutes per side until golden brown.
Serve the blintzes warm with sour cream, yogurt, strawberries, and powdered sugar.
Chef's Notes
- For the smoothest batter, let it rest in the refrigerator for at least 30 minutes (or up to 24 hours) before cooking. This allows the gluten to relax, resulting in more tender crepes.
- Don't overcrowd the pan when frying the blintzes. Cook them in batches to ensure even browning and crispiness. You want enough space to easily flip them.
- For an extra-rich filling, consider adding a touch of orange zest along with the lemon zest. It complements the creamy cheese beautifully.
- The key to thin crepes is a non-stick skillet and a thin layer of batter. Swirl the pan immediately after pouring to distribute the batter evenly.
- When assembling the blintzes, ensure the crepe is completely cooled before adding the filling to prevent it from becoming too soggy.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Freeze before the final frying step for best results.
Reheating: Reheat in a skillet over medium heat with a small amount of butter to restore crispness.
Troubleshooting
Crepes are tearing when removed from the pan
Cause: The pan was not hot enough or the crepe was not fully set.
Fix: Use the torn crepes as the inner layer of the roll; the filling will hold them together.
Prevention: Ensure the skillet is preheated and wait for the edges to visibly lift before sliding onto a plate.
Filling leaks out during frying
Cause: The blintz was rolled too loosely or the sides were not tucked in properly.
Fix: Cannot be fixed once leaking; serve immediately.
Prevention: Fold the sides inward tightly before the final roll.
Cultural Context
Cheese blintzes are a traditional Jewish dish, often enjoyed for breakfast, dessert, or as a dairy meal on holidays like Shavuot. Originating from Eastern European Ashkenazi Jewish cuisine, they evolved from similar European crepes and have become a beloved comfort food, symbolizing celebration and family gatherings.
