Cheese Blintz Recipe

This Cheese Blintz Recipe is perfect for the holidays or any day. The sweet cheese filling is creamy and delicious and goes great with berry sauce.

Course Dessert

Cuisine European, Jewish, Russian

Prep Time 2 15

Cook Time 30

Resting the batter 30

Total Time 3 15

Servings blintz

Calories 261kcal

Author Dina

Ingredients

3 large eggs
2 teaspoons granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup hot milk
1/2 cup hot water
1 1/2 tablespoons olive oil
5 cups small curd cottage cheese
4 oz softened cream cheese
1/4 cup granulated sugar
1 tsp vanilla extract

Instructions

Make the blintz batter and let it rest

Start off by making the blintz batter first. Place 3 large eggs, 2 teaspoons granulated sugar, 1/2 teaspoon salt, and 1 teaspoon vanilla extract into a large bowl. Then use an electric hand mixer to beat that together for about 1 minute on high speed.
Now add in 1 cup of all-purpose flour (spooned and leveled off). Mix on low speed until the flour is incorporated. It will be very thick and sticky, that’s ok.
Slowly add 3/4 cup boiling milk and 1/2 boiling water to the bowl while mixing at the same time. You don’t want to pour too much at a time or the heat will scramble your eggs.
Once you’ve poured all the liquids in, pour in 1 1/2 tablespoons of olive oil and mix one more time. Then cover the batter and let it rest for at least 30 minutes. Letting the batter rest is crucial here, so don’t skip this step.

Cook the blintz in a buttered pan

Heat a medium-sized skillet over medium-low heat. Now add in 2 tablespoons of unsalted butter. Let it melt completely, then ladle in 1/4 cup of the blintz batter. You want to quickly tilt and swirl the pan around to so that the blintz batter coasts the entire bottom of the pan.
After about 2-3 minutes you want to lightly scrape the sides of the blintz with a thin spatula. Then slide the spatula under the crepe and gently flip it over.
Then cook the crepe for an additional 1-2 minutes. Then gently transfer your finish blintz into a plate. And you can go ahead and stack those right on top of each other. You should get a total of 10-12 blintz.

Make the sweet cheese filling

To make the sweet cheese filling, simply combine 5 cups small curd cottage cheese, 4 oz softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract using an electric hand mixer.

Fill and roll up the crepes

Now spread the sweet cheese filling into each blintz and roll them up like a burrito.
Add a tablespoon of unsalted butter into a skillet and bring the heat to medium. Then lightly brown the finished blintz on each side. Serve with berry sauces or sour cream.

Notes

Storage and shelf life

To store leftover cheese blintzes, allow them to cool before placing them in an airtight container in the fridge. They should be separated by wax paper to avoid sticking. They will last for up to 5 days. You can also freeze them for up to 3 months.

How to make blintz in advance

These cheese blintz can be made ahead! Just freeze the cheese blintzes before they have been cooked by individually wrapping them and placing them on a baking sheet. Once they are frozen, place them in a ziplock freezer bag and freeze until you are ready to defrost and serve. Defrost them overnight, then brown them and serve.

Nutrition