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Cheese Blintz

A sweet, creamy cheese filling gets wrapped inside a soft, crepey pancake (bletlach), before being fried in clarified butter. There's nothing like it for a filling and satisfying breakfast.

Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 15 mins
Servings: 24 servings
Calories: 110 kcal
Course: Breakfast
Cuisine: Israeli

Ingredients

For the cheese filling
  • Two (8-oz) packages farmer cheese
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
For the pancakes
  • 4 large eggs
  • 2 cups cold water
  • 2 cups sifted all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/3 cup clarified butter

Instructions

Make the cheese filling
    Cup of Yum
  1. Combine the cheese, egg yolks, sugar, and vanilla in a bowl and mix thoroughly. Cover and refrigerate.
Make the pancakes
  1. In a bowl, combine the eggs and water and blend thoroughly. Beat in the flour and salt. The mixture will be runny but should have no lumps. (If there are lumps, strain the pancake batter.)
  2. Pour 2 tablespoons of batter into a hot, generously buttered 7-inch omelet pan or similarly sized skillet over medium-high heat. Rotate the skillet so the bottom of the pan is covered evenly.
  3. Cook for 3 or 4 minutes on one side, or until golden. It may be necessary to reduce the heat to medium. Flip the pancake onto a plate, uncooked side down, and repeat this process using all the batter, adding more butter to the pan or skillet as necessary. Stack one pancake on top of the other, uncooked side down. At this point, the pancakes are ready to be filled.
Assemble the blintzes
  1. Working with one pancake at a time, place it on your work surface, browned side down. Place 2 heaping tablespoons filling on 1/2 the unbrowned side of the pancake. Fold the pancake over once to cover the filling. Fold in the sides of the pancake. Continue rolling the blintz. Set it aside and repeat with the remaining ingredients.
  2. Warm the remaining clarified butter in a skillet over medium heat. Place a few blintzes, seam side down, in the skillet, and sauté until golden on all sides, about 2 minutes per side. Repeat with the remaining blintzes and serve hot with sour cream.

Notes

  • Cinnamon-raisin variation--Add 1/2 cup raisins and 3 tablespoon of cinnamon to the cheese filling.
  • Make-ahead--The uncooked blintz can be prepared ahead of time and stored in the fridge for up to 3 days or in the freezer for up to 1 month. Store them between layers of parchment paper. If frozen, fry directly from frozen.
  • Storage--Cooked blintz can be stored in the fridge for 1 day or frozen for up to 1 month. If frozen, thaw overnight and reheat in a 350°F oven until heated through.

Nutrition Information

Serving 1serving Calories 110kcal (6%) Carbohydrates 10g (3%) Protein 5g (10%) Fat 5g (8%) Saturated Fat 3g (15%) Monounsaturated Fat 1g Trans Fat 1g Cholesterol 59mg (20%) Sodium 138mg (6%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 24servings

Amount Per Serving

Calories 110

% Daily Value*

Serving 1serving
Calories 110kcal 6%
Carbohydrates 10g 3%
Protein 5g 10%
Fat 5g 8%
Saturated Fat 3g 15%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 59mg 20%
Sodium 138mg 6%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.