For Shavuot, and really any time of the year, these cheese blintzes are an absolute win! Easy, light, and not too sweet, and so versatile that you can make the same recipe and do a savory version instead.
- Did you make these? Don’t forget to tag me on Instagram so I can see!
Sweet Cheese Blintzes
PrintIngredients
Ingredients (for 20 blintzes):
- 4 large eggs
- 1 cup milk
- 1 cup water
- 2 cups all-purpose flour
For the filling:
- 1 cup (250 ml) heavy cream (38%)
- 9–18 oz (250–500g) farmer’s cheese or equal parts ricotta and cream cheese
- 1–2 tablespoons powdered sugar
Instructions
- In a medium bowl, whisk together the eggs, milk, and water. Add the flour and whisk until smooth. Let the batter rest for 15 minutes. If it thickens too much (it should be fairly thin, like runny tahini), add a few tablespoons of water and whisk again. During cooking, if the blintzes come out too thick, you can add a little more water to thin the batter.
- Lightly grease a blintz pan or nonstick skillet with a very thin layer of oil (preferably using spray or wiping with a paper towel). Pour in a ladle of batter and tilt the pan so the batter coats the bottom evenly.
- Cook on both sides until lightly golden, then stack the blintzes on a plate.
- Filling: whip the cream with the sugar until soft peaks form (not stiff, still soft). Add the cheese and continue whipping until the mixture is stable. Taste — if it’s not sweet enough, add a little more powdered sugar. Keep in mind you may dust the blintzes with powdered sugar or serve with fruit, so don’t over-sweeten.
- Place a blintz on the counter, add 2–3 tablespoons of filling to the bottom, and roll into a tight log.
- Repeat with the remaining blintzes and serve. To store, place in a sealed container in the refrigerator.
- Serve with powdered sugar on top and/or chocolate sauce and/or fresh fruit.
Especially delicious with fresh fruit
Notes
- You can add canned fruit (ie: fruit cocktail or pineapple), cut into small cubes, to the filling. If you do, be sure to drain well.
- The blintzes themselves are neutral in flavor, so you can also fill them with savory fillings like mashed potatoes with sautéed mushrooms or cheese seasoned with chives and black pepper.
- If you make a savory version, place in a baking dish, pour over a little cream over them, sprinkle with shredded cheese, and bake for 10 minutes until golden on top.
- I recommend adding 1 teaspoon good-quality vanilla extract to the filling.
