Cheese Blintzes with Blueberry Compote

published Aug 12, 2021
Cheese Blintz

These paper-thin pancakes are wrapped around an indulgent cheese filling, rolled tightly, then pan-fried to perfection.

Serves10 to 12

Prep15 minutes

Cook30 minutes to 35 minutes

Jump to Recipe
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Two cheese Blintz's on a plate, with blueberry sauce and powdered sugar on top, with a bowl with blueberry sauce nearby
Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni
Cheese Blintz

There are countless ways to enjoy pancakes, but a decadent cheese blintz might be one of the most exciting. These paper-thin pancakes are wrapped around an indulgent cheese filling, rolled tightly, then pan-fried to perfection. To top it all off, they can be finished in a variety of ways before serving. A simple sprinkle of cinnamon-sugar or a dollop of whipped cream is traditional, but a sweet fruit compote is another delicious way to incorporate seasonal ingredients into the dish.

It is believed that the roots of the blintzes we know and love today can be traced back to another thin pancake called blinchiki, which were brought by Jewish Ukrainians to parts of Russia, Poland, and the United States. Unlike traditional pancakes, blintzes are made without any rising agents. The thin, rolled sheets can be made and filled in advance, making this treat not only delicious, but also easy and convenient as well.

What’s the Difference Between a Blintz and a Crêpe?

While a crêpe and a blintz are both variations of very thin pancakes, crêpes originated in France, while blintzes can be traced back to Jewish or Russian origins. Crêpes tend to be folded around a filling, while blintzes are rolled with tucked ends. Blintzes are also either baked or fried before serving to brown the outside.

Credit: Photo: Eric Kleinberg; Food Stylist: Kristina Vanni
Cheese Blintz

Can I Freeze Cheese Blintzes?

Blintzes can be filled, then frozen — all without losing taste or texture. Do not thaw before frying; just cook a bit longer on the stovetop at a lower temperature to gently warm the filling while slowly browning the outside. The topping can also be made in advance and refrigerated or frozen until ready to use. Rewarm on the stovetop or in the microwave before spooning over the cheese blintzes.

Topping Ideas for Cheese Blintzes

Blintzes can be filled and topped in a variety of ways. 

  • While a combination of farmer cheese and eggs is traditional, a fresh berry compote is also delicious as a filling or as a topping. This quick and easy fresh cherry sauce is also a favorite.
  • Blintzes can also be filled or topped with a warm cinnamon and apple compote with nuts or raisins. 
  • If you want to keep things simple, top with a sprinkling of cinnamon-sugar or a dollop of sour cream.

Cheese Blintz

These paper-thin pancakes are wrapped around an indulgent cheese filling, rolled tightly, then pan-fried to perfection.

Prep time 15 minutes

Cook time 30 minutes to 35 minutes

Serves 10 to 12

Nutritional Info

Ingredients

For the blueberry topping:

  • 1

    small lemon

  • 1/2 cup

    cold water, divided

  • 1 tablespoon

    cornstarch

  • 1/2 cup

    granulated sugar

  • 2 cups

    fresh blueberries, divided

  • 1/4 teaspoon

    kosher salt

For the cheese filling:

  • 1 tablespoon

    unsalted butter

  • 2 cups

    farmer cheese

  • 1

    large egg yolk

  • 2 tablespoons

    granulated sugar

  • 1/2 teaspoon

    vanilla extract

  • 1/4 teaspoon

    kosher salt

For the pancakes:

  • 3

    large eggs

  • 1 cup

    whole milk

  • 3/4 cup

    all-purpose flour

  • 2 tablespoons

    vegetable oil

  • 1/4 teaspoon

    kosher salt

  • Butter or vegetable oil, for frying

  • Powdered sugar, for dusting

Instructions

Make the topping:

  1. Finely grate the zest from 1 small lemon into a medium saucepan until you have about 1 teaspoon. Cut the lemon into quarters, then squeeze the juice from 1 quarter into the saucepan (about 1 teaspoon). Reserve the remaining lemon quarters for the filling.

  2. Place 1/4 cup of the cold water and 1 tablespoon cornstarch in a small bowl and stir until the cornstarch is dissolved. Add the cornstarch mixture, 1 cup of the blueberries, 1/2 cup granulated sugar, remaining 1/4 cup cold water, and 1/4 teaspoon kosher salt. Bring the mixture to a boil over medium heat, stirring constantly. Let the mixture boil until thickened and the blueberries release their juices, about 3 minutes. Add the remaining 1 cup of blueberries and cook for 2 minutes more. Remove the pan from the heat.

Make the filling:

  1. Melt 1 tablespoon unsalted butter and place in a medium bowl. When cool, squeeze the juice from a lemon quarter into the bowl (about 1 teaspoon). Add 2 cups farmer cheese, 1 large egg yolk, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt, and stir to combine. Cover and refrigerate while making the pancakes.

Make the blintzes:

  1. Line a baking sheet with parchment paper. Place 3 large eggs, 1 cup whole milk, 3/4 cup all-purpose flour, 2 tablespoons vegetable oil, and 1/2 teaspoon kosher salt in a medium bowl and whisk until smooth with little to no lumps.

  2. Heat a small amount of butter or oil in a 6-inch nonstick frying pan over medium-low heat until melted or shimmering. Pour in about 3 tablespoons of the batter and immediately tilt the pan in a circular motion to spread the batter evenly and coat the bottom. Use just enough batter to make a very thin pancake. Cook until the bottom is lightly browned and the top is set, about 2 minutes. Lift the pancake from the pan and place on the baking sheet, browned side up. Repeat making the remaining pancakes.

  3. To fill, place a pancake browned-side up on a work surface, then spoon about 3 tablespoons of the filling along one side of the pancake. Fold the opposite sides in and roll up like a burrito. Repeat with the remaining pancakes and filling.

  4. In the same pan over medium heat, lightly pan fry the rolled cheese blintzes in butter or oil until lightly browned on both sides (start seam-side down), about 1 minute per side.

  5. Rewarm blueberry sauce over medium-low heat if needed. Spoon the warm blueberry sauce over the fried cheese blintzes. Dust with powdered sugar and serve immediately.

Recipe Notes

Substitutions: Cottage cheese can be used instead of farmer cheese, but let drain through a cheesecloth or fine-mesh strainer for 1 hour before measuring and using in the recipe.

Make ahead: The blintzes can be filled and frozen. Do not thaw before frying, just cook a bit longer (about 6 minutes per side) over low heat to warm the filling while browning the outside. The topping can also be made in advance and refrigerated or frozen until ready to use. Rewarm on the stovetop or in the microwave before spooning over the blintzes.