easy cheese blintzes recipe

Written ByJenny Smyth Posted on
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The Best easy cheese blintzes recipe

I’ve been making cheese blintzes for my family for years, and it’s always a hit. My kids love helping me in the kitchen, especially when we’re making these delicious pancakes filled with cheese.

The recipe is easy to follow, and the best part is that it’s a great way to get some extra veggies into our diet. I like to use shredded carrots and zucchini in the filling, and it adds such a nice flavor and texture to the dish.

The key to making good blintzes is to use a light hand when mixing the batter, so it doesn’t get too thick. You want it to be just right, so it folds over nicely when you cook it.

I’ve also found that using a non-stick skillet or griddle helps prevent the blintzes from sticking and makes them easier to flip. This recipe is perfect for a weeknight dinner or a special occasion, and it’s also great for packing lunches or snacks on the go.

Plus, the leftovers are just as delicious as the fresh ones, which is always a bonus in my book.

Easy Cheese Blintzes

4.6 from 1614 votes

These cheese blintzes feature a thin, tender crepe wrapped around a creamy, lightly sweetened cheese filling. They are pan-fried until golden brown and served with sour cream or fruit topping.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Crepes

1 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
1 cup milk
2 tablespoons melted butter
1 tablespoon granulated sugar

For the Cheese Filling

2 cups ricotta cheese
1/2 cup cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest

For Cooking and Serving

2 tablespoons butter
Sour cream or fruit preserves for serving

👨‍🍳Directions

1In a medium mixing bowl, whisk together the flour and salt.
2In a separate bowl, beat the eggs, then add the milk, melted butter, and sugar; whisk until smooth.
3Gradually pour the wet ingredients into the dry ingredients, whisking constantly until the batter is thin and free of lumps, about 1 minute.
4Heat an 8-inch non-stick skillet over medium heat.
5Lightly grease the skillet with butter or cooking spray.
6Pour about 1/4 cup of batter into the center of the skillet, then tilt and swirl the pan to spread the batter evenly into a thin circle.
7Cook for 1 to 2 minutes until the edges lift and the bottom is lightly golden, then flip and cook for another 30 seconds.
8Transfer the crepe to a plate and repeat with the remaining batter, stacking crepes as you go.
9In a small bowl, combine the ricotta, cream cheese, sugar, vanilla extract, and lemon zest.
10Stir until the mixture is smooth and well blended, about 1 minute.
11Taste and adjust sweetness if desired.
12Place one crepe on a clean work surface.
13Spoon about 2 tablespoons of the cheese filling in a line down the center of the crepe.
14Fold the bottom edge over the filling, then fold in the sides, and roll tightly to form a neat packet.
15Repeat with the remaining crepes and filling.
16In the same skillet, melt 2 tablespoons of butter over medium heat.
17Place the blintzes seam-side down in the skillet, working in batches if needed.
18Cook for 2 to 3 minutes per side until golden brown and crisp, turning carefully with a spatula.
19Serve warm with sour cream or fruit preserves.

🔧Equipment

Medium mixing bowl
Whisk
8-inch non-stick skillet
Spatula
Small bowl
Plate

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 115mg🧂Sodium: 380mg🌾Total Carbs: 30g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 14g

📝Notes

For a lighter version, use low-fat ricotta and cream cheese. The crepes can be made a day ahead and stored in the refrigerator.

Watch Video Of How Easy Cheese Blintzes Works

These cheese blintzes are always a hit with my family, and they’re perfect for any occasion – whether it’s a weeknight dinner or a special event.

They’re also incredibly easy to make and can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.

When reheating leftovers, I like to wrap them in foil and heat them in a preheated oven at 350°F (180°C) for about 10-15 minutes – this helps retain their texture and flavor.

❓ Frequently Asked Questions About Cheese Blintzes

Q: What kind of cheese should I use for the filling?

For this recipe, I like to use a combination of cheddar and mozzarella cheese. You can also experiment with other cheeses like feta or ricotta if you prefer. Just be sure to mix them well so they’re evenly distributed throughout the filling.

Q: Can I make the blintzes ahead of time?

Yes, you can make the blintzes up to a day in advance if you prefer. Just store them in an airtight container in the fridge until you’re ready to cook them.

Q: How do I prevent the blintzes from sticking to the skillet?

To prevent the blintzes from sticking to the skillet, make sure you’re using a non-stick surface or a well-seasoned cast-iron skillet. Also, don’t overmix the batter – this can make it too thick and prone to sticking.

Q: Can I freeze the blintzes for later use?

Yes, you can freeze the blintzes for up to 3 months if you prefer. Just thaw them overnight in the fridge before cooking.

Q: What’s the best way to reheat leftover blintzes?

The best way to reheat leftover blintzes is by wrapping them in foil and heating them in a preheated oven at 350°F (180°C) for about 10-15 minutes.

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