Cheese Blintzes (Cheese Filled Crepes) Recipe

Name: Cheese Blintzes (Cheese Filled Crepes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crepes; 2 eggs; 1 tablespoon unsalted butter, melted and cooled; 1 cup unbleached flour; 1/2 teaspoon salt; 1 cup whole milk; 1/4 teaspoon baking powder; additional unsalted butter (for frying); Filling; 1/2 lb farmer cheese (or pot cheese); 2 ounces cream cheese, at room temperature; 1 egg, lightly beaten; 1/2 tablespoon grated lemon peel; salt

Servings: persons

Crepes
2 eggs
1 tablespoon unsalted butter, melted and cooled
1 cup unbleached flour
1/2 teaspoon salt
1 cup whole milk
1/4 teaspoon baking powder
additional unsalted butter (for frying)
Filling
1/2 lb farmer cheese (or pot cheese)
2 ounces cream cheese, at room temperature
1 egg, lightly beaten
1/2 tablespoon grated lemon peel
salt

1
TO MAKE THE CREPES:
2
Lightly beat the eggs in a bowl.
3
Add the cooled melted butter, flour, salt, and milk. Stir until smooth. Add the baking powder, and continue stirring.
4
Melt a teaspoon of butter in a 5-6in cast iron skillet or nonstick pan.
5
When the butter is hot, add 2 tablespoons of the batter and immediately rotate the pan to spread the batter evenly and thinly over the bottom (pour any excess into the bowl).
6
Cook for about 30 seconds on the first side.
7
If you are able to flip the pancake over to its other side without using a utensil, do so. Otherwise, slide the pancake onto a small plate, and flip it back into the pan.
8
Note: this is the perfect time to learn to flip, since the pancake has barely any weight!
9
Cook for about 15 second on its second side.
10
Remove the pancake to a cookie sheet or other surface or flat plate.
11
Repeat with the additional butter and remaining batter. The cooked pancakes will keep for several hours at room temperature. This amount of batter will yield 12 pancakes.
12
TO MAKE THE FILLING:
13
Combine the farmer cheese, cream cheese, egg, lemon peel, and a pinch of salt.
14
Beat with a wooden spoon until smooth; press the filling through a sieve if it is lumpy.
15
TO MAKE THE BLINTZES:
16
Put about 1 tablespoon of the filling in the center of each pancake. Roll sides and fold in the ends so the filling is completely enclosed.
17
You can freeze them now, or after they've been fried.
18
Heat butter in a large skillet and fry each blintz for about 4 minutes, turning to brown all sides.
19
Serve immediately with sour cream (I like it with sour cream and jam).

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Crepes, 2 eggs, 1 tablespoon unsalted butter, melted and cooled, 1 cup unbleached flour, and more.

Yes, Cheese Blintzes (Cheese Filled Crepes) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cheese Blintzes (Cheese Filled Crepes)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions