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Classic Sweet Cheese Blintzes Recipe and Tips

  • 6 min read
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Classic blintzes are delicate, thin crepes filled with a lightly sweetened cheese filling, then pan-fried until golden. Creamy inside with a tender bite, they’re best served warm and paired with a bright, juicy fruit topping.

Two Jewish crepes topped with strawberries in sauce.

I was well into adulthood before I first tasted blintzes. I’d heard of them growing up, but in my Moroccan Jewish household dairy was rarely a mainstay, and blintzes never made the table. Now I’m hooked on breakfast and brunch sweets and love nostalgic recipes. Blintzes are traditionally served for Shavuot, usually two per plate as a nod to the two tablets of the Ten Commandments. If you prefer a simpler approach, a layered blintz casserole is a great shortcut.

This page covers a classic cheese blintz preparation with tips to get smooth crepes, a stable sweet cheese filling, and a vibrant strawberry topping. Follow the steps, and you’ll get consistent, restaurant-quality results at home.

About the Filling

Traditional blintz filling uses farmer cheese — a dense, slightly grainy cheese similar to a very firm cottage cheese. If you don’t enjoy that texture, combine farmer cheese with cream cheese for a smoother, creamier result. Farmer cheese can be hard to find; ricotta is an acceptable substitute. I add lemon zest to the filling to brighten the flavor and complement the strawberry topping. The filling is easy to personalize — try folding in chopped pistachios or a spoonful of chocolate spread if you like.

Let the Fun Begin

Making blintzes is hands-on and a little meditative — a labor of love. Pay attention and take your time; the process rewards patience. I learned by trial and error and am sharing the tips that helped me improve quickly so you can succeed on your first try.

  • The batter benefits from a 30-minute rest. This lets the flour hydrate and the gluten relax, producing tender crepes. Don’t skip this step.
  • Plan your workflow: make the batter, then while it rests prepare the filling and the topping. Next, cook the crepes, fill them, and finish by frying the blintzes.
  • If you use a food processor to blend the filling, it will become very smooth but somewhat loose. For a firmer filling that’s easier to fold, whisk the ingredients by hand in a bowl until just combined.
A blender cup with eggs, milk, and flour.
Measure the batter ingredients and blend until smooth.
A hand pouring batter into a bowl.
Pour the batter into a bowl and let it rest for 30 minutes.
A food processor with cheese, eggs, powdered sugar and lemon zest.
Combine the filling ingredients in a food processor or whisk by hand for a thicker texture.
A food processor with cheese filling.
Chill the filling until ready to use.
Warm strawberry preserves poured over sliced strawberries.
Warm preserves and pour them over fresh sliced strawberries for a glossy topping.

My Foolproof Crepe Method

Most problems come from too much butter in the pan. Excess fat creates a shallow fry that prevents the batter from spreading and causes uneven browning. Use less butter and be attentive to heat control.

  • Rather than pouring butter into the pan, dab a paper towel in soft butter and lightly coat the pan surface.
  • Expect the first crepe to be imperfect; it’s a trial run that helps you set the right heat.
  • Cook over low to medium-low heat. Adjust as necessary for your stovetop.
Hands dipping paper towel into a bowl with soft butter.
Dip a paper towel into soft butter to grease the pan sparingly.
Hand greasing a skillet using a paper towel dipped in butter.
Grease a warmed skillet lightly and evenly.
A skillet with crepe batter.
Pour about 1/4 cup of batter and swirl to coat the pan surface.
Hands turning over crepe using an offset spatula.
Cook until the surface is dry, about 30 seconds, then flip and cook a few seconds more.

Shaping and Frying the Blintzes

  • For a simple approach, spoon the filling in the center and fold the opposite sides toward the center before rolling.
  • When rolling, use your ring and little finger to press the wrapper edges so the filling doesn’t slip out.
  • Smear a bit of filling on the final edge to seal the blintz.
  • Pan-fry the filled blintzes gently with a light coating of butter. Too much butter will cause dark, greasy spots.
A plate topped with blintzes wrappers.
Stack the cooked crepes on a clean plate.
A crepe topped with cheese filling.
Place about 2 tablespoons of filling on a crepe, about 1 inch from the edge or in the center.
A crepe with sides folded over the filling.
Fold the top and then roll the crepe to enclose the filling.
Rolled crepe filled with cheese.
Use a little filling to “glue” the end so the roll stays closed.
A skillet with three rolled crepes frying.
Fry 3–4 blintzes at a time over medium-low heat, about four minutes per side, until golden.
A plate topped with finished blintzes.
Serve warm with the strawberry topping or another fruit compote.

Topping and Serving Options

Blintzes are best served warm. Classic toppings include cooked berries in a syrup or a warmed fruit compote. I often serve them with a warm apple compote or a scoop of ice cream with a drizzle of warm caramel. Fresh berries with a light glaze are bright and seasonal and pair beautifully with the lemon-scented cheese filling.

Cheese filled crepe topped with strawberries.
Cheese blintzes recipe with strawberry topping.

Classic Blintzes with Sweet Cheese Filling

Thin crepes filled with a lightly sweetened cheese mixture, pan-fried until golden and served warm with fruit preserves. Simple, comforting, and timeless.
Servings: 12 blintzes
Author: Dikla Levy Frances

Ingredients

The Filling

  • 1 cup (225 g) farmer cheese at room temperature (or ricotta)
  • 1/2 cup (113 g) cream cheese at room temperature
  • 1/3 cup (40 g) powdered sugar
  • Zest from 1 small lemon
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature

The Crepes

  • 4 large eggs, at room temperature
  • 1 cup (240 ml) milk, at room temperature
  • 1 cup (120 g) all-purpose flour
  • 1 tablespoon (12 g) sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (55 g) unsalted butter, softened, for frying

Strawberry Topping

  • 1 cup strawberry preserves
  • 4 cups (about 450 g) fresh strawberries, halved or sliced

Instructions

Make the Batter

  1. Place the four eggs, milk, flour, sugar, and vanilla in a blender or food processor and blend until smooth.
  2. Pour the batter into a large bowl and let it rest for 30 minutes to hydrate the flour and relax the gluten.

Make the Filling

  1. Combine farmer cheese, cream cheese, powdered sugar, egg, egg yolk, lemon zest, and vanilla in a food processor and pulse just until combined. Refrigerate while you make the crepes.
  2. Tip: For a thicker, more stable filling, mix the cheeses and sugar in a bowl with a whisk, then add the egg, yolk, zest, and vanilla last.

Cook the Crepes

  1. Preheat an 8- or 10-inch skillet with sloped sides over medium heat. Lightly grease the pan by dabbing a paper towel in softened butter and wiping the surface.
  2. Pour about 1/4 cup of batter into the center and quickly swirl the pan to coat the surface evenly.
  3. Cook until the top surface is dry, about 30 seconds, then flip with an offset spatula and cook another 10–20 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crepes.

Fill and Fry the Blintzes

  1. Spoon roughly 2 tablespoons of filling onto a crepe, either in the center or about 1 inch from the edge. Roll like a burrito or fold sides in first to form a neat package.
  2. Use a bit of filling to “glue” the final edge so the blintz stays sealed.
  3. Lightly grease the skillet and place 3–4 blintzes seam-side down. Cook over medium-low heat for about four minutes per side until golden and warmed through.
  4. While frying, warm the strawberry preserves in a small saucepan over medium heat and pour it over the fresh strawberries to make the topping.
  5. Serve the blintzes warm topped with the glazed strawberries or your preferred compote.

Notes

  • To prepare ahead: refrigerate cooked but un-fried blintzes for up to three days. Reheat in a 300°F (150°C) oven for 15–20 minutes before frying or serving warm.