Joan Nathan's Chosen Cheese Blintzes

May  1, 2013
4 Ratings
Photo by James Ransom
  • Makes 30 blintzes
Author Notes

For the Jewish holiday of Shavuot, it's traditional to make dairy dishes. Cheese blintzes are a popular favorite. But so often, frozen or processed blintzes have no flavor! So try making these at home. They're perfect for Shavuot, or for any time. —Joan Nathan

What You'll Need
  • Filling
  • 1 pound farmer cheese (2 cups)
  • 1/4 cup cream cheese
  • 1 large egg
  • 1/4 cup sugar
  • dash salt
  • Batter
  • 1 cup milk
  • 1 1/2 cups water
  • 5 large eggs
  • 2 cups unbleached all-purpose flour
  • 6 tablespoons salted butter (for frying)
  • dash salt
  • Sour cream (for garnish)
  • Blueberries, raspberries, or strawberries (for garnish)
  1. In a medium bowl, mix together thoroughly the ingredients for the filling: farmer cheese, cream cheese, egg, sugar, and salt. Set aside in the refrigerator at least half an hour.
  2. Now make the batter: Put 1 1/2 cups of water, 1 cup of milk, and eggs in a blender, and pulse until well mixed. Next, add the flour and salt and mix until all lumps are dissolved. Let the batter rest for half an hour. It does not have to be refrigerated.
  3. Heat a non-stick 8-inch skillet or omelet pan over a medium-low heat. When the pan is hot, add about a scant teaspoon of butter or coconut oil to melt. Lift the pan off the heat, and pour about 1/4 of a cup of batter onto the frying pan. Tilt the pan so the batter just covers the bottom. Return the pan to the heat and cook until the crepe blisters, about 1 to 2 minutes. Do not flip. Turn the crepe gently onto waxed or parchment paper, cooked side up. You might need a spatula to help you. Continue cooking the crepes, adding more butter or coconut oil between every 2 to 3 times. Stack the finished blintzes on top of each other.
  4. Take one crepe and spread 2 tablespoons of cheese filling along the end closest to you, leaving an inch of space. Fold that inch over the filling, then turn the sides over so they meet in the middle. Roll up the filled end away from you until the blintz is completely closed. Repeat with the remaining filling and crepes.
  5. In a large frying pan, melt about a tablespoon of butter or coconut oil a medium heat. Place the filled blintzes in the pan, leaving about an inch of space between them. Fry until golden brown, then flip and repeat. Remove to a paper towel-lined cookie sheet. You will have to do this in batches. Serve immediately with sour cream and fresh berries.
  6. NOTE: Blintzes can also be frozen and reheated in a 425-degree oven for about 30 minutes.

See what other Food52ers are saying.

  • Kukla
  • susan g
    susan g
  • efood
  • Savta Z
    Savta Z

7 Reviews

efood May 20, 2018
Made this. Easy and delicious. Thanks. One note: If you use a 1/4 cup measure, it does not make 30. More like 20.
Debbie June 14, 2019
I used a scant 1/4 cup and it made 26. Also, I used the specified 2T filling and ran out at 20 or so. But boy, was it delicious!
Kukla May 8, 2013
By the way Amanda has a wonderful Blintzes recipe
Savta Z. May 8, 2013
Do you have a vegetable stuffing for blintzes?
Kukla May 8, 2013
Here is a good recipe for blintzes filled with cheese and vegetables:
http//, Sweet Peas Blintzes with Spanakopita Filling
susan G. May 3, 2013
And if you live where there is no farmer's cheese?
Joan N. May 6, 2013
you can use ricotta