These cheese blintzes were a walk down memory lane for me.
I used to serve them for brunch all the time, but somehow they fell off my menu in recent years.
I have a local supermarket nearby that specializes in Eastern European foods. I kept seeing the bags of farmer’s cheese on their shelves and thinking blintzes sounded like an awfully good idea.
So, here they are–delicate crepes wrapped around a sour/sweet farmer’s cheese and ricotta filling with just a hint of lemon zest. Served with sour cream and blueberries, they will make your breakfast or brunch menu the talk of your social group.
The crepe recipe I used here was from an old old paperback cookbook titled Crepe Cooking by Virginia Pasley and Jane Green. The filling recipe was from the King Arthur Baking site.
Here are the recipes as I prepared them in my kitchen.
Cheese Blintzes
January 10, 2026
Ingredients
- For the Crepes:
- 1 1/2 C. flour
- 1 t. sugar
- 1/8 t. salt
- 3 eggs
- 1 1/2 C. whole milk
- 2 T. butter (melted and cooled)
- For the Blintz filling:
- 1 3/4 C. farmer's cheese
- 2 C. ricotta cheese
- 1 egg
- 1 t. lemon zest
- 1 T. sugar
Directions
- Step 1 To make the crepes, put the milk, eggs, and melted butter in a blender first. Then put the remaining ingredients (flour, salt, and sugar)into the blender. Blend until smooth (about a minute). After a minute, turn off the blender and scrape down the sides. Blend for another minute until you have a totally smooth consistency. Put this batter in your refrigerator and chill for a few hours.
- Step 2 Once the batter is thoroughly chilled make the crepes. Use a crepe pan or small frying pan. Use about 1/4 c. batter for each crepe. To make the crepe, heat the pan and brush it generously with butter. Pour about 1/4 C. of the batter into the hot pan (off the heat), rotating the pan to thinly distribute the batter across the surface of the pan. Return the pan to the heat and let the crepe cook for a few seconds. After a few seconds, flip the crepe and let it cook for a few seconds more. I used a spatula to flip my crepes.Remove the crepe to a dish lined with paper towels and continue making the crepes. Your crepes should be about 8 inches across.
- Step 3 To make the filling, put the ricotta (drained if wet) in a bowl with the farmer’s cheese. Mix in the egg, lemon zest and sugar. If you want a really smooth filling, you can blend the ingredients for the filling in a food processor. I left my filling a little chunky.
- Step 4 To assemble the Blintzes: Put about 2 T. of the filing on each 8 inch crepe about 2 inches from the top of the crepe. Fold the top of the crepe over the filling then fold in the sides and roll the crepe into a roll.
- Step 5 Saute the blintzes in a hot pan with about 1 t. neutral oil (I used canola.) and 1 t. melted butter. I refrigerated my uncooked blintzes at this point to firm them up and make them easier to saute. Put the chilled blintz seam down on the hot oiled pan and saute until the blintz is a pretty golden brown. Turn the blintz over and saute the other side of the blintz, continuing to saute until the blintz is heated through. Serve hot with sour cream and a dollop of blueberry compote. (To make the blueberry compote, simply boil blueberries, water and sugar in a small pan until the blueberries begin to break down. Add a bit of cornstarch while the blueberries are boiling if you want a thicker compote. Chill before serving. Strawberry compote is also good with this.)
