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A plate of cheese blintzes filled with creamy cheese, topped with blueberry compote and powdered sugar. A fork is cutting into one of the blintzes, revealing the luscious filling inside.
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Cheese Blintzes

A cozy twist on traditional cheese blintzes with a dreamy blueberry topping.
Course Breakfast, brunch, Dessert, dessert / snack
Cuisine Eastern European, Jewish, Jewish cuisine
Keyword blintzes, breakfast, brunch, cheese, dessert, shavuot, Shavuot dessert, snack
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 20 blintzes
Calories 100kcal
Author Ksenia Prints

Equipment

Ingredients

For the Blintz Batter

  • 3 large eggs room temperature
  • 3 cups liquid 2 cups milk + 1 cup water, or any combo
  • 1 tablespoon neutral oil
  • 1 tablespoon sugar adjust for sweeter blintzes
  • a pinch of salt
  • 2 cups all-purpose flour start with 1 cup, add more as needed
  • Butter or oil for cooking

For the Cheese Filling

  • 33 ounce Tworog farmer’s cheese or well-drained thick cottage cheese
  • 4 tablespoon sugar
  • A pinch of salt
  • 1-2 eggs start with 1 egg, and add more as needed.
  • ½ cup (100g) raisins optional

Blueberry sauce

Instructions

  • IMPORTANT: Drain cottage cheese overnight. No need to drain tworog.
  • Let the eggs sit at room temperature for 15–20 minutes for smoother batter and even cooking.
  • In a medium bowl, combine farmer’s cheese (or drained cottage cheese), sugar, and salt.
  • Add one egg, mix well, and if needed, add another one. Add raisins, if using. Mix until smooth and well combined. Set aside.
  • In a large bowl, whisk the eggs with the liquid base until smooth. Add oil, sugar, and salt. Gradually whisk in flour, ¼ cup at a time, until the batter reaches the consistency of low-fat sour cream, smooth and pourable but not watery. Let sit 10 minutes, if you have the time.
  • Rub a bit of butter on a large plate. You’ll stack the cooked blintzes here to prevent sticking.
  • Heat a nonstick pan over medium-high. When hot, add a teaspoon of oil. Pour in ¼ cup of batter, tilting the pan quickly to coat it evenly. Cook until the edges curl and the top is set, about 1–2 minutes. Do not flip. Use a spatula to transfer to the buttered plate, and dot the top with a bit of butter.
  • Place each blintz cooked-side up on a flat surface. Add 1 tablespoon of filling in the center. Fold the sides inward, then roll up from the bottom like a burrito to seal.
  • Reheat your skillet with a bit of butter or oil. Place the filled blintzes seam-side down and fry 2 minutes per side, until golden and crisp.
  • Enjoy with sour cream or blueberry sauce. These blintzes are best fresh but just as comforting reheated.

Notes

 
 

Nutrition

Calories: 100kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 98mg | Potassium: 76mg | Fiber: 1g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 1mg