This classic cheese Blintzes recipe makes a thin, crepe-like pancake filled with a creamy cheese filling, pan fried, and topped a simple berry sauce, or served with fresh fruit.

Want to try more breakfast recipes? Try my Overnight Cinnamon Rolls, Yeasted Waffles, or Buttermilk Pancakes!

Two cheese blintzes served on a plate with berry sauce, and a fork taking a bite.

I’m a huge lover of both sweet and savory breakfast foods and cheese blintzes are a newer favorite of mine. I first fell in love with them a few years ago when I had them at great breakfast restaurant on my birthday, and now everyone cheers when I make them for home. They’re easy to make and customize with your favorite toppings, and you can serve them for a special breakfast, brunch, or even dessert!

What are Blintzes?

Blintzes are a traditionally Jewish cuisine that consists of a thin pancake, similar to crepes, that are usually filled with a creamy cheese mixture and pan fried to give a crispy outside. They can be served for breakfast, brunch, or even dessert!

Blintzes vs Crepes

The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.

How to make Blintzes:

Make Filling. Combine all ingredients in a bowl. Stick in the freezer while you make and cook the blintzes.

Two process photos for making cheese filling for Blintzes.

Make Batter. Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.

The ingredients for blintzes added to a blender.

Cook Blintzes. Heat a skillet over medium heat. Pour ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm covered by a dish towel or tinfoil while you cook the rest.

A thin blintz pancake cooking in a skillet.

Assemble Blintzes. Place a spoonful of the chilled filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.

Two folded blintzes next to another blintz pancake with cheese filling added, prepared to wrap.

Pan Fry. Melt 2 tablespoons of butter and 1 tablespoon vegetable or coconut oil in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 minutes on each side, just until until golden brown all over.

Filled blintzes pan frying in a skillet.

Serve. Top golden blintzes with berry sauce or your favorite toppings (find my suggestions in the recipe card).

Three filled blintzes stacked on a plate, with powdered sugar on top, and some berry sauce.

Make Ahead and Freezing Instructions:

To Make Ahead: These blintzes can be made a few hours ahead of time and kept in an airtight container in the fridge. Just wait to pan fry until right before serving. The berry sauce can also be made up to 1 day ahead of time and kept in the fridge.

To Freeze: For best results, freeze blintzes right after filling them, but before pan frying. Place rolled and filled blintzes on a cookie sheet and “flash freeze” for one hour. Transfer them to a freezer bag or container and freeze for up to 2 months. Allow to thaw overnight in the fridge before pan frying.

Recipe Variations:

  • Blueberry Blintzes: Stir a handful of blueberries into the cheese mixture once it’s made, or use frozen blueberries and follow the instructions to make a blueberry sauce.
  • Potato Blintzes: Peel and slice potatoes into cubes. Cook them until soft then saute them with onions, salt, pepper and a little olive oil. Fill blintzes with potato mixture and pan fry according to recipe.

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Recipe

Prep 20 mins
Cook 15 mins
Total 35 mins
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Ingredients
  

Blintzes

  • 1 1/4 cups milk
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • pinch salt
  • 4 large eggs
  • 1 teaspoon vanilla
  • 3 tablespoons butter , softened (plus more for toasting them, later)

Cheese filling:

  • 1 cup low-fat ricotta cheese
  • 8 ounces cream cheese , softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Topping Ideas:

  • Berry sauce (recipe in notes)
  • Fresh berries
  • Powdered sugar
  • lemon zest
  • Mint
  • Whipped cream
  • Applesauce
  • Syrup

Instructions
 

  • Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
  • Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
  • Cook: Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
  • Add Filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.
  • Pan Fry: Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.

Notes

Berry Sauce: To a saucepan add 1 ½ cups fresh of frozen berries, juice from ½ a lemon, and ¼ cup granulated sugar. Bring to a low boil and cook 5-6 minutes. Stir in additional 1 cup berries and remove from heat. Spoon berry sauce over blintzes, and serve.
Blueberry Blintzes: Stir a handful of blueberries into the cheese mixture once it’s made, or use frozen blueberries and follow berry sauce instructions to make a blueberry sauce.
Potato Blintzes: Peel and slice potatoes into cubes. Cook until tender then sauté with onions, salt, pepper and a little olive oil. Fill blintzes with potato mixture and shredded cheese, if desired, and pan fry according to recipe.
Make Ahead Instructions: These blintzes can be made a few hours ahead of time and kept in an airtight container in the fridge. Just wait to pan fry until right before serving. The berry sauce can also be made up to 1 day ahead of time and kept in the fridge.
Freezing Instructions: For best results, freeze blintzes right after filling them, but before pan frying. Place rolled and filled blintzes on a cookie sheet and “flash freeze” for one hour. Transfer them to a freezer bag or container and freeze for up to 2 months. Allow to thaw overnight in the fridge before pan frying.

Nutrition

Calories: 457kcalCarbohydrates: 39gProtein: 15gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 215mgSodium: 289mgPotassium: 243mgFiber: 1gSugar: 21gVitamin A: 1092IUVitamin C: 1mgCalcium: 233mgIron: 2mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. I haven’t made this recipe yet, but I am so grateful for it. I have made Blintzes for years with farmers cheese that is very costly and
    extremely hard to find. Thank you