Cheese Blintzes

These thin crêpes are stuffed with a sweetened blend of cheeses before being pan-fried until golden brown and crispy. This recipe first appeared in our December 2013 issue along with David Sax’s article Blissful Blintz.

Cheese Blintzes Cheese Blintzes
These thin crêpes are stuffed with a sweetened blend of cheeses before being pan-fried until golden brown and crispy.
Yield: serves 4-6

Ingredients

  • 1 cup flour
  • 3 12 tbsp. sugar
  • 12 tsp. kosher salt
  • 1 14 cups milk
  • 3 tbsp. canola oil
  • 1 34 tsp. vanilla extract
  • 4 eggs, plus 1 yolk
  • 1 lb. farmers’ cheese, at room temperature
  • 6 oz. small curd cottage cheese
  • 3 tbsp. cream cheese, softened
  • 12 tsp. grated lemon zest
  • Applesauce, for serving (optional)

Instructions

  1. Whisk flour, 2 tbsp. sugar, and the salt in a bowl; set aside. Whisk milk, 1 tbsp. oil, 1 tsp. vanilla, and 4 eggs in a bowl until combined. Whisk dry ingredients into wet to make a batter. Heat an 8″ nonstick skillet over medium heat. Pour ¼ cup batter into center of skillet. Working quickly, tilt skillet to spread batter evenly, and cook, without flipping, until top is slightly dry, 1–2 minutes. Slide crêpe onto a plate; repeat with remaining batter.
  2. Mix remaining sugar and vanilla, plus yolk, cheeses, and lemon zest in a bowl. Working with 1 crêpe at a time, spread about 3 tbsp. filling along bottom third of crêpe; tuck sides in and roll into a loose cylinder. Heat remaining oil in a 12″ nonstick skillet over medium-high heat. Cook blintzes, flipping once, until golden brown, 2–3 minutes. Serve with applesauce, if you like.