This Cheese Blintz recipe is a thin, delicate crepe stuffed with a sweetened creamy cheese mixture, then pan-fried until golden. They are great served for breakfast or brunch and undeniably delicious!
Blintzes vs Crepes The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.
Best Cheese Blintz Recipe
Blintzes were a real treat growing up in my house, only reserved for special occasions – why, I have no idea, because now I make them quite often. Have you ever had them? If not, you are missing out! If you love crepes and sweetened ricotta, you will love a blintz.
What is a Blintz?
A blintz is a paper-thin crepe that is filled with sweetened cheese and then pan fried until golden. They are traditionally served for Shavuot and sometimes other Jewish holidays, but anyone can enjoy them anytime of year!
A crepe is a thin, delicate pancake that is cooked once and can be eaten on its own or with fillings, whereas a Blintz is a crepe that is always filled (usually with a sweetened cheese mixture), and is cooked twice – once when the crepe is made and a second time after being filled, pan-fried in butter.
Crepes have French origin (similar to the Russian Blini) and the blintz has a Jewish origin and Russian origin.
The most traditional filling for blintzes is farmer’s cheese, but it can be harder to find outside of the Ukraine, so it’s often replaced with ricotta or cottage cheese, and sometimes even cream cheese, mascarpone, or creme fraiche. The filling is then combined with egg, sugar, and vanilla.
My favorite filling for a cheese blintz is actually a combination of whole ricotta and cream cheese. It almost tastes like cheesecake. Rich, creamy, and incredible!
Here’s what you’ll need for this blintz recipe. (Scroll below to the printable recipe card for details and measurements.)
- Crepes – 10, 8-inch crepes are what hold the filling. You need eggs, whole milk, salt, sugar, and flour to make homemade crepes.
- Ricotta cheese – Full fat, strained of all moisture if wet. We LOVE our homemade ricotta recipe or store-bought is perfectly fine.
- Cream cheese – Make sure it’s softened to room temperature for easier blending and no lumps.
- Egg – Provides structure to the filling.
- Powdered sugar – Sweetens the filling.
- Vanilla – A touch of vanilla extract adds flavor.
- Salt – Just a pinch to balance out the sugar.
- Butter – For the fry pan.
- Toppings – We love blintzes served with a little jam and powdered sugar on top. You can also enjoy them with sour cream.
Crepes and Pancakes What’s the Difference
FAQ
Are blintzes and crepes the same?
Why do Jews eat blintzes?
What is a blintz made of?
What is the difference between a blintz and a blini?
What is the difference between a blintz and a crepe?
A crepe is a thin, delicate pancake that is cooked once and can be eaten on its own or with fillings, whereas a Blintz is a crepe that is always filled (usually with a sweetened cheese mixture), and is cooked twice – once when the crepe is made and a second time after being filled, pan-fried in butter.
What are blintzes?
Blintzes are a traditionally Jewish cuisine that consists of a thin pancake, similar to crepes, that are usually filled with a creamy cheese mixture and pan fried to give a crispy outside. They can be served for breakfast, brunch, or even dessert!
Can you eat a Blintz / Blini / crêpe?
You may have eaten pancakes as a child, but the blintz/blini/ crêpe is a totally different animal. They are much thinner than pancakes and burn quickly—so quickly that even an experienced practitioner will trash nearly one dozen per day. In all cases the pan is very hot, and cooking time is less than 60 seconds.
What is a blintzes pancake?
This classic cheese Blintzes recipe makes a thin, crepe-like pancake filled with a creamy cheese filling, pan fried, and topped a simple berry sauce, or served with fresh fruit. Want to try more breakfast recipes? Try my Overnight Cinnamon Rolls, Yeasted Waffles, or Buttermilk Pancakes!