I perfected a Blintzes Recipe that tucks a creamy cheese filling into paper-thin pancakes, pan fries them to crisp edges, and finishes with a bright berry sauce.

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I always get a little curious when a simple idea turns into something everyone fights over at the table. My Blintzes Recipe started as a weekend dare, a thin crepe wrapped around a lusciously tangy mix of cream cheese and ricotta cheese, and now it’s the thing I bring when people say bring something special.

There’s something about the slightly crisp outside and that soft cheesy inside that makes breakfast feel like a discovery, not just routine. Perfect for Breakfast Brunch Recipes when you want to impress without pretending you had it all planned.

Try it once and you’ll know what I mean.

Ingredients

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Eggs: High in protein and fat they bind filling and batter and add rich texture.
Flour: Gives carbs and structure, makes crepes flexible not rubbery, little chew.
Cream cheese and ricotta: Creamy cheeses add protein, tang and a luxuriously smooth but sometimes grainy filling.
Butter: Adds fat for browning, flavor and silky mouthfeel, but use in moderation.
Sugar: Sweetens batter and filling, boosts carbs and flavor, cuts through tangy cheese.
Berries: Bright, tart and sweet, they add fiber, vitamin C and fresh contrast.
Sour cream or yogurt: Cool, tangy topping that balances sweetness, adds creamy acidity and richness.
Lemon zest: Tiny punch of citrus, lifts flavors, adds aromatic brightness and slight tang.

Ingredient Quantities

3 large eggs, lightly beaten

1 1/2 cups whole milk

1/2 cup water

1 cup all purpose flour (about 125 g)

2 tablespoons granulated sugar (for batter)

1/4 teaspoon salt

2 tablespoons unsalted butter, melted

8 ounces cream cheese, softened

1 cup ricotta cheese or farmer’s cheese, drained a bit, its ok if slightly grainy

1/3 cup granulated sugar (for filling)

1 large egg (for filling)

1 teaspoon vanilla extract

zest of 1 lemon (optional but nice)

2 tablespoons unsalted butter, for frying

2 cups mixed berries fresh or frozen (for sauce or topping)

1/4 cup granulated sugar (for berry sauce)

1 tablespoon fresh lemon juice

1 teaspoon cornstarch (optional, for thickening the sauce)

1 tablespoon water (to mix with cornstarch if using)

1/4 cup powdered sugar, for dusting

1 cup sour cream or plain yogurt, for serving

1 cup extra fresh fruit or berries, for serving

How to Make this

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1. Make the batter: whisk 3 lightly beaten eggs with 1 1/2 cups whole milk and 1/2 cup water, then add 1 cup flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt and 2 tablespoons melted butter; you can blitz it in a blender for 10 seconds to get it smooth, then let it rest 20 to 30 minutes so the bubbles settle and the crepes get thin and tender.

2. Prep the filling: beat 8 ounces softened cream cheese with 1 cup ricotta (drain it a bit if it’s watery, its ok if slightly grainy), stir in 1/3 cup granulated sugar, 1 large egg, 1 teaspoon vanilla and the zest of 1 lemon; taste and if it seems too soft pop it in the fridge 10 minutes to firm up so it’s easier to handle.

3. Make the berry sauce: in a small saucepan combine 2 cups mixed berries (fresh or frozen), 1/4 cup granulated sugar and 1 tablespoon fresh lemon juice, simmer gently until the fruit breaks down and it’s saucy, about 6 to 8 minutes; if you want it thicker mix 1 teaspoon cornstarch with 1 tablespoon water and stir that in, cook another minute then cool.

4. Cook the crepes: heat a nonstick skillet over medium low and wipe with a bit of butter, pour about 1/4 cup batter and quickly tilt the pan to swirl it into a very thin round, cook until the edges lift and the bottom is pale gold 1 to 2 minutes, flip briefly 20 to 30 seconds, stack cooked crepes under a clean towel so they don’t dry out.

5. Fill each crepe: lay a crepe flat, spoon about 2 tablespoons of the cheese filling near one edge, fold the sides in and roll up like a small burrito or fold into an envelope, press the seam so it stays closed.

6. Fry the blintzes: melt 2 tablespoons unsalted butter in the skillet over medium heat, place seam side down and fry until golden and crisp about 1 to 2 minutes per side, flip carefully and brown the other sides, do not over crowd the pan.

7. Keep warm and finish: transfer cooked blintzes to a baking sheet and keep them in a low oven (200 F) while you finish the rest so they stay warm and crisp, if your filling was cold you can skip this but a little oven time helps meld flavors.

8. Serve: dust with 1/4 cup powdered sugar, spoon the berry sauce over or serve it on the side, add a dollop of 1 cup sour cream or plain yogurt and scatter 1 cup extra fresh fruit or berries around the plate.

9. Quick tips: if batter seems thick thin with a splash of milk, if filling is runny chill it, use a ladle or 1/4 cup measure for consistent crepes, wipe pan with a little butter between batches, and dont overstuff the blintzes or they will burst when frying.

Equipment Needed

1. Blender or large mixing bowl and whisk, to blitz or hand-whisk the batter
2. Medium mixing bowl and electric hand mixer or fork, for the cheese filling
3. Measuring cups and spoons, for accuracy (1/4 cup measure is handy)
4. 8 to 10 inch nonstick skillet, for cooking crepes and frying blintzes
5. Heatproof spatula or thin metal turner, to flip crepes and blintzes
6. Small saucepan and wooden spoon, for the berry sauce
7. Ladle or 1/4 cup measuring cup, for pouring batter evenly
8. Baking sheet and clean kitchen towel (or wire rack), to keep blintzes warm in a low oven

FAQ

Q: What should the batter consistency be like so the crepes dont turn out thick? A: The batter should be thin, about the feel of heavy cream. Let it rest 20 to 30 minutes so the flour hydrates, then wipe a nonstick pan with a little butter, pour a small ladle and quickly tilt the pan to coat. If it's too thick add a splash of milk or water.

Q: Can I swap the cheeses or use cottage cheese? A: Yes. Ricotta, farmers cheese or drained cottage cheese all work. If using cottage cheese pulse it briefly in a food processor so it's smoother, and make sure its well drained so the filling isnt watery. The cream cheese adds richness so dont skip it unless you want a lighter filling.

Q: How do I stop blintzes from tearing when I fold and fry them? A: Dont overfill them, chill the filled crepes 10 minutes so they firm up, fold gently and fry seam-side down in medium heat with just enough butter to brown. Flip only once, and dont press hard or they'll split.

Q: Can I make blintzes ahead and how do I store them? A: Yes. You can assemble and refrigerate for up to 24 hours. For longer keep them frozen: freeze single-layer on a tray, then bag for up to 2 months. Reheat from frozen in a 350 F oven until hot, or thaw and pan-fry quick. Microwaving makes them soggy so avoid if you can.

Q: My berry sauce is too runny, how do I thicken it? A: Simmer the sauce until it reduces, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir that into the simmering berries until it thickens. Taste and add lemon juice if it needs brightness.

Q: Should I pan fry or bake the blintzes? A: Pan frying in butter gives golden, crisp edges and is traditional, but you can also brush them with melted butter and bake at 375 F for 12 to 15 minutes for a lighter finish. I usually pan fry cause its faster and tastier, but both work fine.

Blintzes Recipe Substitutions and Variations

Whole milk: swap for 2% milk (slightly less rich), oat milk (best plant option for creaminess, use unsweetened), or buttermilk (adds tang and extra tenderness, if you use it, cut the water by the same amount)
Cream cheese: replace with Neufchâtel (same texture, lower fat), mascarpone (richer and silkier), or well drained cottage cheese blitzed in a food processor until smooth, use about the same amount
Ricotta or farmer’s cheese: try cottage cheese (drain and pulse to smooth), thick Greek yogurt (strainer helps), or silken tofu blended with a little lemon and sugar for a dairy free option
All purpose flour: use cake flour for extra delicate crepes, whole wheat pastry flour (swap up to half the amount for nuttier flavor), or a 1 to 1 gluten free flour blend (same measure, add a teaspoon xanthan if your blend lacks it)

Pro Tips

1. Let the batter rest like the recipe says, but also give it a quick strain through a fine mesh if you want ultra thin crepes, and if it still looks bubbly tap the blender container on the counter once before you pour. It seems picky but thinner batter = lighter crepes.

2. Chill the filling for at least 10 minutes if it feels soft, and if you want perfect portions freeze spoonfuls for 10 minutes so they dont ooze when you fold and fry. You can also pipe the filling from a bag to avoid over stuffing.

3. Keep the pan on medium low and use a paper towel with a little butter to wipe between crepes so you leave just a thin film, not a pool. Too hot and the edges burn before the center sets, too cool and they stick and come out chewy.

4. Seal and fry seam side down, press gently with the spatula for the first 10 seconds so they hold, and dont crowd the pan so each blintz gets space to brown evenly. Pop finished ones in a 200 F oven to stay crisp while you finish the rest.

5. For the berry sauce, use frozen berries straight from the bag if you like a deeper flavor, but simmer a bit longer to evaporate extra water, add the cornstarch slurry at the end and cool before spooning over the blintzes so the filling doesnt melt into the sauce. A tiny pinch of salt or a splash of balsamic does wonders for flavor.

Blintzes Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a Blintzes Recipe that tucks a creamy cheese filling into paper-thin pancakes, pan fries them to crisp edges, and finishes with a bright berry sauce.

Servings

servings

Calories

665

kcal

Equipment: 1. Blender or large mixing bowl and whisk, to blitz or hand-whisk the batter
2. Medium mixing bowl and electric hand mixer or fork, for the cheese filling
3. Measuring cups and spoons, for accuracy (1/4 cup measure is handy)
4. 8 to 10 inch nonstick skillet, for cooking crepes and frying blintzes
5. Heatproof spatula or thin metal turner, to flip crepes and blintzes
6. Small saucepan and wooden spoon, for the berry sauce
7. Ladle or 1/4 cup measuring cup, for pouring batter evenly
8. Baking sheet and clean kitchen towel (or wire rack), to keep blintzes warm in a low oven

Ingredients

3 large eggs, lightly beaten
1 1/2 cups whole milk
1/2 cup water
1 cup all purpose flour (about 125 g)
2 tablespoons granulated sugar (for batter)
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1 cup ricotta cheese or farmer's cheese, drained a bit, its ok if slightly grainy
1/3 cup granulated sugar (for filling)
1 large egg (for filling)
1 teaspoon vanilla extract
zest of 1 lemon (optional but nice)
2 tablespoons unsalted butter, for frying
2 cups mixed berries fresh or frozen (for sauce or topping)
1/4 cup granulated sugar (for berry sauce)
1 tablespoon fresh lemon juice
1 teaspoon cornstarch (optional, for thickening the sauce)
1 tablespoon water (to mix with cornstarch if using)
1/4 cup powdered sugar, for dusting
1 cup sour cream or plain yogurt, for serving
1 cup extra fresh fruit or berries, for serving

Directions

Make the batter: whisk 3 lightly beaten eggs with 1 1/2 cups whole milk and 1/2 cup water, then add 1 cup flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt and 2 tablespoons melted butter; you can blitz it in a blender for 10 seconds to get it smooth, then let it rest 20 to 30 minutes so the bubbles settle and the crepes get thin and tender.
Prep the filling: beat 8 ounces softened cream cheese with 1 cup ricotta (drain it a bit if it's watery, its ok if slightly grainy), stir in 1/3 cup granulated sugar, 1 large egg, 1 teaspoon vanilla and the zest of 1 lemon; taste and if it seems too soft pop it in the fridge 10 minutes to firm up so it's easier to handle.
Make the berry sauce: in a small saucepan combine 2 cups mixed berries (fresh or frozen), 1/4 cup granulated sugar and 1 tablespoon fresh lemon juice, simmer gently until the fruit breaks down and it's saucy, about 6 to 8 minutes; if you want it thicker mix 1 teaspoon cornstarch with 1 tablespoon water and stir that in, cook another minute then cool.
Cook the crepes: heat a nonstick skillet over medium low and wipe with a bit of butter, pour about 1/4 cup batter and quickly tilt the pan to swirl it into a very thin round, cook until the edges lift and the bottom is pale gold 1 to 2 minutes, flip briefly 20 to 30 seconds, stack cooked crepes under a clean towel so they don't dry out.
Fill each crepe: lay a crepe flat, spoon about 2 tablespoons of the cheese filling near one edge, fold the sides in and roll up like a small burrito or fold into an envelope, press the seam so it stays closed.
Fry the blintzes: melt 2 tablespoons unsalted butter in the skillet over medium heat, place seam side down and fry until golden and crisp about 1 to 2 minutes per side, flip carefully and brown the other sides, do not over crowd the pan.
Keep warm and finish: transfer cooked blintzes to a baking sheet and keep them in a low oven (200 F) while you finish the rest so they stay warm and crisp, if your filling was cold you can skip this but a little oven time helps meld flavors.
Serve: dust with 1/4 cup powdered sugar, spoon the berry sauce over or serve it on the side, add a dollop of 1 cup sour cream or plain yogurt and scatter 1 cup extra fresh fruit or berries around the plate.
Quick tips: if batter seems thick thin with a splash of milk, if filling is runny chill it, use a ladle or 1/4 cup measure for consistent crepes, wipe pan with a little butter between batches, and dont overstuff the blintzes or they will burst when frying.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.