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–+ servings
cheese blintzes

Cheese Blintzes

5 from 1 vote
Golden, crispy Cheese Blintzes filled with a sweet and creamy blend of farmer's cheese and ricotta. Let the batter rest for the best texture.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 6 people
Course: Breakfast, brunch
Cuisine: American, Jewish
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup whole milk Creates a tender batter
  • 4 large eggs Divided use for batter and filling
  • 1 cup all-purpose flour Provides structure
  • 1 cup farmer's cheese Dry curd cheese is best
  • ½ cup ricotta cheese Drained well
  • 3 tablespoons granulated sugar Adjust sweetness as needed
  • 1 teaspoon lemon zest Brightens the filling flavor
  • 3 tablespoons butter For frying

Equipment

  • 1 Blender For smooth batter
  • 1 non-stick skillet Essential for crepes
  • 1 Mixing Bowl For the cheese filling
  • 1 Spatula For removing crepes

Method
 

  1. Combine milk, three eggs, flour, and salt in a blender and process until smooth.
    blending crepe batter for cheese blintzes
  2. Cook small amounts of batter in a buttered skillet over medium heat for one minute until lightly golden on the bottom.
    cooking thin crepes in a skillet
  3. Whisk the farmer's cheese, ricotta, sugar, one egg yolk, and lemon zest together in a bowl until smooth.
    mixing sweet cheese filling with lemon zest
  4. Place filling on the cooked side of each crepe, fold the bottom up, tuck the sides, and roll tightly.
  5. Fry the assembled blintzes seam-side down in butter over medium-low heat until crisp and golden brown on both sides.

Nutrition

Serving: 140gCalories: 285kcalCarbohydrates: 24gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 135mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 9gVitamin A: 450IUVitamin C: 1mgCalcium: 150mgIron: 1.5mg

Notes

Store assembled blintzes in the refrigerator for up to 3 days. Fry them fresh just before serving for the crispiest exterior.

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