This recipe for Cheese Blintzes is made with thin crepes, filled with a lightly sweetened cheese filling, and then are baked in the oven. I like to serve this breakfast casserole with a sweetened blueberry topping.
My inspiration to make this recipe
We used to have a family restaurant in our area called McCarthy’s where they offered an awesome Sunday Brunch. One of the items on their menu was cheese blintzes. I fell in love with them and decided I needed to learn how to make them. Little did I know just how simple they are to make!
These Cheese Blintzes ended up being very easy to make, even though the instruction list seems long, it is not complicated. They also turned out delicious and now make a regular appearance on our brunch table.
What you need to make Cheese Blintzes
Milk: Any type of milk will work here. We only have almond milk in our house, so that is what I used.
4% Cottage Cheese
Fresh or Frozen Blueberries
What are Cheese Blintzes?
Cheese Blintzes are basically a delicate crepe that is filled with a sweetened cheese filling. Once assembled, they can be fried in a skillet, browning both sides, or they can be baked in the oven until they are warmed through.
Making a cheese blintz is very similar to folding a burrito filling into a tortilla. The filling is completely enclosed in the crepe. They are very delicate, so they should be handled with care when assembling them.
Make this recipe your way
- Substitute your favorite extract for the almond extract
- Substitute ricotta cheese for the cottage cheese
- Use strawberries, raspberries, or peaches for the fruit topping, or a combination of your favorite fruits.
- Fry the cheese blintzes with a little bit of oil in a skillet for a few minutes per side instead of baking them. Then, serve with fruit topping.
- Skip the fruit and serve the blintzes with a sprinkling of confectioners sugar
- Eliminate the almond extract and use vanilla extract. Stir in ½ tablespoon of lemon juice and ½ teaspoon of lemon zest.
More brunch recipe ideas
*If you made these Cheese Blintzes with Blueberry Sauce recipe, please give it a star rating*
Blueberry Cheese Blintzes
- 4 cups fresh or frozen blueberries
- ⅔ cup plus 1 tablespoon water divided
- ¼ cup sugar
- 1 tablespoon cornstarch
- dash of ground cinnamon
- 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 refrigerator the batter for 2 hours.
- Heat an 8-inch nonstick skillet over medium-high heat. Spray with cooking spray.
- Pour 2-3 tablespoons of batter into the center of the skillet. Lift and tilt the pan to evenly coat the bottom.
- Cook until the top of the crepe appears dry; turn and cook 15-20 seconds longer. Stack the crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate.
- In a blender, process cottage cheese until smooth.
- Add the cream cheese, sugar, and almond extract to the cottage cheese and mix until smooth.
- Spread about 1 rounded tablespoonful 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.
- 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 over the cheese blintzes
- 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 old prior to adding the filling.
- Fold the crepes like you would fold a burrito.