Cheese Blintzes are a delicious way to start the weekend morning! Made with delicious crepes that are filled with a sweet, creamy cheese filling, and topped with a warm blueberry topping, this classic treat of Jewish origin will be one of your new family favorites.
❤️ Why you'll love it
Comfort food: the eggy crepe and creamy filling of this nostalgic recipe is feel good comfort food.
Versatile: this cheese blintz recipe can be enjoyed as part of a brunch buffet or served as a dessert for special occasions.
Delicious flavor: this recipe has the perfect balance of sweet and savory.
🥘 What you need to make Cheese Blintzes
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All-Purpose Flour
Milk: Any type of milk will work here. I used almond milk as it was what I keep in my fridge.
Large Eggs
Unsalted Butter
4% Cottage Cheese
Cream Cheese
Granulated Sugar
Almond extract: this is one of my favorite flavors and I use it often. Vanilla extract can be used in it's place.
Fresh or Frozen Blueberries
🔪 Instructions
For the crepes
- Add the milk, eggs, melted butter, flour, and salt to a blender. Cover and whiz for 2-3 minutes, stopping to scrape the sides down occasionally. Cover and place in the refrigerator to let the batter rest for 2 hours.
- To cook the crepes, heat an 8-inch nonstick skillet over medium-high heat. Spray the bottom of the pan with cooking spray.
- Pour ¼ cup of batter into the center of skillet. Lift and tilt skillet to evenly coat the bottom.
- Cook until the surface of the crepe appears dry and edges are golden brown. Flip crepe and cook 15-20 seconds longer. Stack crepes with layers of parchment paper in between each crepe. Cover crepes with a towel or place in a covered container and refrigerate while mixing the cheese filling.
For the cheese filling
- In a blender, process cottage cheese until smooth.
- Add the softened cream cheese, sugar, and almond extract to the blended cottage cheese and mix until smooth.
To assemble blintzes
- Spread 1 rounded tablespoonful of cheese filling onto each cooled crepe.
- Fold opposite sides of crepe over filling, forming a little bundle.
- Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake, uncovered, at 350° for 10 minutes or until heated through.
For the blueberries:
- In a large saucepan, bring the blueberries, ⅔ cup water, and sugar to a boil over medium heat.
- Reduce heat. Cover and simmer for 5 minutes or until heated through.
- Combine cornstarch and remaining water until smooth. Stir into blueberry mixture.
- Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve the berry sauce over the cheese blintzes
🥄 Equipment
8" nonstick skillet
Blender or food processor
¼ cup measure
Large saucepan
Baking dish
🥫Storage
Refrigerate: store any leftover blintzes in an airtight container up to 3 days.
Freeze: freeze blintzes in a freezer safe container up to 3 months.
📖 Variations
- For a more authentic blintz, Fry the assembled cheese blintzes with a little bit of oil in a skillet for a few minutes on each side instead of baking them. en, serve with fruit topping.
- Ricotta cheese can be substituted for cottage cheese.
- Use your favorite fresh fruit to top the blintzes, or top with a dollop of whipped cream and lemon curd.
- For savory crepes, fill the them with savory fillings like sautéed mushrooms, spinach, and cheese.
💭 Tips
- When filling the crepes, fold the sides first and then the bottom, followed by rolling them up tightly to prevent any filling from oozing out during cooking.
- For the perfect crepes, don't skip resting time for the batter in the fridge. Use a non-stick skillet and swirl it immediately after adding the batter to get thin, even crepes.
🙋 Cheese Blintzes FAQ's
What are blintzes?
A blintz is a crepe, which is basically a thin pancake that has been filled with a sweet or savory filling and then baked in the oven or fried in a skillet and served with your favorite toppings.
Can I prepare the batter ahead of time?
Absolutely! You can prepare the crepe batter in advance and refrigerate it for up to 24 hours. Just give it a good whisk before cooking the crepes.
Can I freeze cheese blintzes?
Yes, you can freeze cheese blintzes for up to three months. Place them in an airtight container, separated by parchment paper, to avoid sticking. Thaw them in the refrigerator before reheating.
Can I use frozen blueberries for the topping?
Certainly! Frozen blueberries work wonderfully for the topping. Just let them thaw slightly before cooking to release their juices fully.
📚 Related Recipes
This Boston Cream Crepe Cake is a specialty dessert that is easy to make and perfect for special occasions!
Blueberry fans will love this recipe for soft Blueberry Cookies with Lemon Glaze (also a personal favorite!)
Cornmeal Crepes with Ricotta Blueberry Filling are another great brunch idea.
These Meatball Crepes are compliments of my nephew Austin!
🍽 Serve with..
Serve cheese blintzes with blueberry sauce and whipped cream as part of brunch or as dessert.
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📖 Recipe
Cheese Blintzes with Blueberry Sauce
Equipment
- ¼ cup measure
- Blender or food processor
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Ingredients
Crepes
- ⅔ cup all-purpose flour
- ½ teaspoon salt
- 1½ cups almond milk
- 3 large eggs
- 2 tablespoons unsalted butter melted
Filling
- 1 cup 4% cottage cheese
- 3 ounces cream cheese softened
- ¼ cup sugar
- ½ teaspoon almond extract
Blueberry Sauce
- 4 cups blueberries
- ⅔ cup water
- ¼ cup sugar
- 1 tablespoon cornstarch , mixed with 1 tablespoon of water
- 1 dash ground cinnamon
Instructions
For the crepes
- Add the milk, eggs, melted butter, flour, and salt to a blender. Cover and whiz for 2-3 minutes, stopping to scrape the sides down occasionally. Cover and place in the refrigerator to let the batter rest for 2 hours.
- To cook the crepes, heat an 8-inch nonstick skillet over medium-high heat. Spray the bottom of the pan with cooking spray.
- Pour ¼ cup of batter into the center of skillet. Lift and tilt skillet to evenly coat the bottom.
- Cook until the surface of the crepe appears dry and edges are golden brown. Flip crepe and cook 15-20 seconds longer. Stack crepes with layers of parchment paper in between each crepe. Cover crepes with a towel or place in a covered container and refrigerate while mixing the cheese filling.
For the cheese filling
- In a blender, process cottage cheese until smooth.
- Add the softened cream cheese, sugar, and almond extract to the blended cottage cheese and mix until smooth.
To assemble blintzes
- Spread 1 rounded tablespoonful of cheese filling onto each cooled crepe.
- Fold opposite sides of crepe over filling, forming a little bundle.
- Place seam side down in a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake, uncovered, at 350° for 10 minutes or until heated through.
For the blueberries:
- In a large saucepan, bring the blueberries, ⅔ cup water, and sugar to a boil over medium heat.
- Reduce heat. Cover and simmer for 5 minutes or until heated through.
- Combine cornstarch and remaining water until smooth. Stir into blueberry mixture.
- Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve the berry sauce over the cheese blintzes
Video
Notes
- Make the crepe batter at least 2 hours before you cook it.
- Make the cheese filling after the crepe batter is mixed and put it in the fridge until you are ready to assemble the blintzes.
- Be sure the crepes are cold prior to adding the filling.
- Fold the crepes like you would fold a burrito.
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