Shavuot Cheese Blintzes
Delicate, thin crêpes rolled around a sweet, creamy cheese filling and pan-fried until golden and irresistible.
Ingredients
- •1 cup all-purpose flour (125g)
- •1 cup whole milk (240ml)
- •2 large eggs (for the batter)
- •1 tablespoon granulated sugar
- •1/4 teaspoon salt
- •2 tablespoons melted butter (plus extra for the pan)
- •8 ounces farmer's cheese or dry cottage cheese (225g)
- •4 ounces cream cheese, softened (115g)
- •2 tablespoons granulated sugar (for the filling)
- •1 teaspoon vanilla extract
- •1 large egg yolk (for the filling)
Instructions
- 1
In a medium bowl, whisk together the flour, milk, 2 eggs, 1 tablespoon of sugar, salt, and melted butter until smooth to create the crêpe batter.
- 2
Heat a small non-stick skillet over medium heat and lightly coat with a little butter.
- 3
Pour about 1/4 cup of batter into the pan, swirling quickly to coat the bottom evenly.
- 4
Cook until the edges are golden and the top is set, about 1 to 2 minutes, then slide the crêpe onto a plate without flipping.
- 5
Repeat with the remaining batter, stacking the finished crêpes on top of each other.
- 6
In a separate bowl, mix the farmer's cheese, cream cheese, 2 tablespoons of sugar, vanilla extract, and egg yolk until completely smooth.
- 7
Place about 2 tablespoons of the cheese filling in the center of each crêpe.
- 8
Fold the bottom of the crêpe over the filling, fold in the sides like an envelope, and roll it up tightly.
- 9
Wipe the skillet clean, add a tablespoon of butter, and place the blintzes seam-side down in the pan over medium heat.
- 10
Fry until golden brown and crispy on both sides, about 3 to 4 minutes per side.
💡 Chef tips
- Make-ahead tip: You can assemble the blintzes a day in advance and store them covered in the refrigerator before pan-frying.
- Freezing: Cooked or uncooked filled blintzes freeze exceptionally well for up to a month; thaw before final pan-frying.
- Serving suggestion: Serve warm dusted with powdered sugar or alongside fresh berries and sour cream.
✅ How it should turn out
The finished blintzes should have a delicate, golden-brown exterior with a warm, rich, and sweet creamy cheese filling inside that melts in your mouth.