Cheese Blintzes
User Reviews
4.7
204 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
358 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Cheese Blintzes
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Cheese Blintzes are delicate crepe-like pancakes folded around a creamy cheese filling made with ricotta and cream cheese, sweetened with sugar and enhanced by lemon juice and vanilla. The batter yields thin, tender pancakes cooked in a nonstick skillet with a gentle touch. Draining the ricotta cheese helps firm the filling, preventing it from becoming too soft inside. These blintzes offer a smooth texture with a subtle sweetness and can be served as a breakfast treat or dessert.
Description
Cheese Blintzes combine a light, smooth batter with a rich cheese filling. The batter, made from eggs, flour, sugar, milk, water, vanilla and salt, is mixed until lump-free for tender crepes. Cooking them on a moderately hot nonstick skillet ensures they cook evenly without burning. The filling blends ricotta and cream cheese with sugar, egg yolk, lemon juice, vanilla, and salt, providing a creamy and slightly tangy flavor. Draining the ricotta cheese overnight helps remove excess moisture, resulting in a thicker, more stable filling that holds well inside the blintzes.
The folded pancakes with cheese filling can be lightly fried in vegetable oil for a crisp golden exterior or served fresh. They are versatile for breakfast, brunch, or dessert.
Using a standard 10-inch nonstick skillet is recommended for the right size and even heat distribution during cooking.
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Ingredients
Blintz Ingredients
- 4 large egg
- 1 cup flour
- 1/3 cup sugar
- 3/4 cup milk
- 1/4 cup water
- 1 teaspoon vanilla
- Pinch salt
- cooking oil spray nonstick
- vegetable oil high smoke point for frying, grapeseed or peanut oil works best
Filling Ingredients
- 1 cup ricotta cheese you can use farmer's cheese if you prefer, which Is drier and thicker, lowfat
- 8 ounces cream cheese (1 package)
- 1/4 cup sugar
- 1 large egg yolk
- 2 teaspoons lemon juice fresh
- 1 teaspoon vanilla
- Pinch salt
Instructions
- The night before: Place the ricotta cheese from the filling ingredients into a strainer lined with cheesecloth placed on top of a bowl. Let the ricotta drain overnight in the refrigerator to remove excess liquid. Note-- this step is optional, it will help the filling to thicken so it won't be quite so soft and goopy in the center. Blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer. Consistency of the batter should be smooth (no lumps). Alternatively, you can use a fork to mix all ingredients together until the batter is smooth. Make sure you get rid of all the lumps.
- Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. If the water pops or jumps out of the pan, the skillet it too hot—let it cool slightly before starting. If the water sizzles, it’s at the perfect temperature. Grease the entire surface of the hot pan generously with nonstick cooking oil spray (keep the oil spray away from gas stovetop flame).Pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
- Let each blintz cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. You can tell it's ready by touching the center of the pancake's surface-- it should be dry and slightly tacky to the touch. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.
- Keep the blintzes separated by pieces of parchment paper, wax paper, or paper towels. This will help keep them from sticking together.When all of the blintzes are cooked, create your filling. Put all of the filling ingredients into a mixing bowl, then use a fork to mix them well. Filling should be well blended but slightly lumpy.
- Now you’re going to stuff and wrap up your blintzes! Put 3 tbsp of filling on the lower part of the blintz, about an inch from the edge.
- Fold the lower edge of the blintz up over the filling.
- Fold the sides of the blintz inward, as though you’re folding an envelope.
- Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
- When the blintzes are stuffed and rolled, you are ready to fry them. Pour ¼ cup of vegetable oil into the skillet and heat over medium until hot. Do not let the oil turn brown or start smoking—if this happens, discard the oil and try again. Cook the blintzes in batches of 3--this will give you space to turn them easily in the pan. Carefully place the stuffed blintzes flap-side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes until they’re brown and crispy.
- Turn the blintzes carefully using a spatula and/or tongs, then fry for an additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both sides.
- Serve blintzes warm. They can be served as-is or topped with fruit topping, sour cream, applesauce, whipped cream or maple syrup.
Notes
- Draining ricotta cheese overnight is optional but helps create a thicker filling that is less runny.
- Use a standard 10-inch nonstick skillet for best results when cooking the blintz batter pancakes.
- Gently grease the pan for each pancake to prevent sticking and ensure even cooking.
Nutrition Information
Show Details
Calories
358kcal
(18%)
Carbohydrates
30g
(10%)
Protein
11g
(22%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Cholesterol
159mg
(53%)
Sodium
176mg
(7%)
Potassium
158mg
(3%)
Sugar
17g
(34%)
Vitamin A
700IU
(14%)
Vitamin C
0.5mg
(1%)
Calcium
156mg
(16%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 30g | 10% |
| Protein | 11g | 22% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 159mg | 53% |
| Sodium | 176mg | 7% |
| Potassium | 158mg | 3% |
| Sugar | 17g | 34% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 156mg | 16% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
204 reviews
Excellent
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