By Dawn Lerman
- Total Time
- 30 minutes
- Rating
- 4(158)
- Notes
- Read community notes
My grandmother, Beauty, used to call these little packages of love: thin dough around sweetened cheese, topped with fresh fruit. They’re perfect for brunch or anytime you want to make loved ones feel special.
Featured in: A Fat Dad Father’s Day
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Ingredients
Yield:4 to 6 servings
- 2eggs
- 1cup milk
- 1cup sifted flour
- ½teaspoon vanilla extract
- Pinch of salt
- 1tablespoon melted butter
- Butter for frying
- 12ounces farmer's cheese
- 4ounces cream cheese, softened
- ⅓cup sugar
- 1teaspoon lemon juice
- 1teaspoon vanilla extract
- 1egg yolk
- Pinch of salt
- Powdered sugar
- Strawberries, sliced thin
- Dollop of sour cream or Greek yogurt
For the Batter
For the Filling
Toppings
Ingredient Substitution Guide
Preparation
Step
1
Prepare batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add flour. Beat well until there are no lumps in the batter.
Step
2
Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.
Step
3
Grease a 6- or 7-inch skillet until it is hot but not smoking.
Step
4
Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
Step
5
Fry on one side until bubbles form and the top is set. The bottom should be golden brown. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
Step
6
Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.
Step
7
After all the crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon of filling on one edge.
Step
8
Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
Step
9
After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
Step
10
Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.
Tip
- The blintzes have a better texture if the batter rests for half an hour at room temperature. You can also let the filling chill for half an hour in the refrigerator. If the batter gets too thick while it is sitting, you can thin it with a little bit of cold water.
Ratings
4
out of 5
158
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Cooking Notes
Sam
It's hard to find farmer cheese in my region, so I used ricotta. It worked very well. You can macerate the sliced strawberries in a tablespoon or two of granulated sugar for about 20 minutes before serving to get a soft, syrupy topping. Chilling the filling ahead of time definitely helps.
Connie
I'm also confused about the "cheese filling" and "filling" ingredients.
Are they supposed to be combined?
Bernice Glenn
Some of like our blintzes as savories. I make a similar batter but my filling consists of sour cream plus farmer or cottage cheese, an egg, plus salt and pepper. Maybe some chopped scallions added to the filling. instead of frying after the blitzes are made, they can be baked or broiled in the oven before serving. Top with a dollop of sour cream and serve with smoked salmon on the side.
Christopher
I found these crepes to be a tad sweet. Next time, I'm going to reduce the sugar to maybe 1/4 cup to see if that helps. Also, as Robyn said, the filling is about twice as much as what you need for the crepe recipe. Either plan on making twice as many crepes or cut the filling recipe in half. Like her, I ended up with about 7 crepes and I probably have filling left over for at least 5-7 more.
Rachel
if you’re already making another meal near the stove- FCheese is easy. I do this with whole milk that’s near expiration. Milk in saucepan. Heat on 3-4 heat, stirring the bottom here and there. Once your fingertip in it feels it’s fairly warm? Too warm to keep it in there? Take off the heat and while stirring, add white vinegar. If a gallon? Maybe 1/2c, titrate down for less. Will curdle as you gently stirCool. Strain through cheesecloth. Press bt towels in the fridge.
Diana
Used ricotta and reduced sugar but still a bit too sweet. I think next time I would add a bit of flour to the filling to firm it up.
joan
Can this be made gluten free?
Leni
This recipe does not say when to add the pinch of salt. It also asks for “butter for frying” and “melted butter” but does not say what the melted butter is for.
Joann
It's to fry the batter to make the crepes.
Judy
Can you freeze either the blintz wrappers or already filled blintz to make or bake at later date
Roz
The recipe was perfect, just like I remember my mom making. The proportions of filling to crepes was almost exact..had only 2 tablespoons of filling left over. I think the secret is to be sure the batter is thin, adding water after it stands and thickens. Then there are enough crepes. I had 12.
Rachel
I also used ricotta instead of farmers cheese and the filling ended up too loose. Maybe wouldn't have been the case with FC.
Tamara Busch
Also had more filling than crepes- made 8 large ones. My husband said the filling with ricotta was not firm enough- I’ll try with cottage cheese next time and the entire egg. I added a bit of orange extract to the cheese filling and little water to thin out the crepe batter.
Nicole Agran
When making crepes, melted butter is always added. So, in this recipe the melted butter is added.
Miriam
What exactly is farmer’s cheese? Sam’s idea to substitute ricotta is probably what I will do.
mudd
It’s kind of like a drained and compressed cottage cheese.
Christopher
I found these crepes to be a tad sweet. Next time, I'm going to reduce the sugar to maybe 1/4 cup to see if that helps. Also, as Robyn said, the filling is about twice as much as what you need for the crepe recipe. Either plan on making twice as many crepes or cut the filling recipe in half. Like her, I ended up with about 7 crepes and I probably have filling left over for at least 5-7 more.
Robyn
These blintzes were very good. I used a pan measuring 6 1/2 inches and a ladle of batter. I got 7 crepes and have filling left over after putting in 2 tablespoons of filling. Next time I will use less batter for each to get more crepes. Did anyone else have extra filling and does anyone have any ideas what to do with it? Can you freeze the filling?
Jean
Alternate old country filling: urda dulce, a Romanian "cheese", 1 egg yolk and country sour cream.
charlotte
Oddly written but thought I'd try. No mention of the melted butter into batter (I've always done that so went ahead).
Bernice Glenn
Some of like our blintzes as savories. I make a similar batter but my filling consists of sour cream plus farmer or cottage cheese, an egg, plus salt and pepper. Maybe some chopped scallions added to the filling. instead of frying after the blitzes are made, they can be baked or broiled in the oven before serving. Top with a dollop of sour cream and serve with smoked salmon on the side.
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