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Cheese Blintzes
5 from 46 votes

Cheese Blintzes

Cheese Blintzes consist of thin pancakes filled with a smooth, sweetened ricotta and cream cheese mixture flavored with lemon zest and vanilla. The pancakes are cooked gently to golden and filled before folding into neat parcels, often served with raspberry sauce and fresh berries for a bright contrast.

Prep Time
15 mins
Cook Time
40 mins
Additional Time
30 mins
Total Time
1 hr 25 mins
Servings: 10
Calories: 262 kcal
Course: Breakfast, Brunch
Cuisine: Israeli

Ingredients

For the pancakes
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk (I use 1%)
  • 4 egg large
  • 6 tablespoons butter divided use, plus more for coating the pan, unsalted
For the filling
  • 1 1/2 cups ricotta cheese
  • 4 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract
For serving
  • 1 recipe raspberry sauce
  • 1 cup fresh berries
  • mint sprigs for garnish
  • 1 tablespoon powdered sugar

Instructions

For the pancakes
    Cup of Yum
  1. Pour flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter into a blender.
  2. Puree until mixture is smooth, about 30 seconds. Let batter sit at room temperature for 30 minutes before you use it.
  3. Heat a 10-inch nonstick skillet on medium heat. Lightly coat with additional butter. Add 1/4 cup batter and swirl to completely cover bottom of skillet. Cook until underside of pancake is golden brown, 2-3 minutes.
  4. Loosen edge of pancake with a spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide pancake out of skillet and repeat with remaining batter.
For the filling
  1. Place the filling ingredients in a bowl, then stir until well combined.
For assembly
  1. Lay a pancake out on a flat surface. Place 3 tablespoons of the filling onto the pancake, about 1 inch away from the bottom of the pancake.
  2. Fold the bottom edge over the filling. Fold both sides in, then gently roll the blintz all the way up. Repeat the process with remaining pancakes and filling.
  3. Place the blintzes in the freezer for 10-15 minutes or until firm,
  4. Melt the remaining 3 tablespoons of butter in a skillet. Place the blintzes in the skillet in a single layer and cook for 4 minutes per side or until golden brown. You may need to work in batches.
  5. Serve the blintzes with raspberry sauce, powdered sugar and berries. Garnish with mint sprigs if desired.

Nutrition Information

Calories 262kcal (13%) Carbohydrates 19g (6%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 73mg (24%) Sodium 143mg (6%) Potassium 116mg (2%) Fiber 1g (4%) Sugar 9g (18%) Vitamin A 612IU (12%) Vitamin C 1mg (1%) Calcium 135mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 262

% Daily Value*

Calories 262kcal 13%
Carbohydrates 19g 6%
Protein 8g 16%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 73mg 24%
Sodium 143mg 6%
Potassium 116mg 2%
Fiber 1g 4%
Sugar 9g 18%
Vitamin A 612IU 12%
Vitamin C 1mg 1%
Calcium 135mg 14%
Iron 1mg 6%

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