Blintzes Recipe

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Helaine Norman


The right cheese is a must! My mother used to make the following cheese filling for these and serve them with light meals (especially after fasting on Yom Kippur) and serve with salmon cakes and smoked fish. They are the Jewish version of French crepes and go well with eggs or not for breakfast.

I also like to fill them with meat fillings (see my Knishes the Old Fashion Way recipe) for fillings. When they are filled with meat they can be baked as well as fried. Meat blintzes are good as an entree or accompiment with a sou or salad to round off the meal.

★★★★★ 1 vote
4 to 6
20 Min
25 Min
Stove Top


1 c
water or milk
1 c
2 tsp
sugar (opional)


8 oz
dry farmers cheese (not the hard type). breakstone makes it.
egg (yolk only)
sugar to taste
cinnamon to taste

How to Make Blintzes


  • 1Beat egg with salt and liquintil smooth. Add flour gradually until consistency is that of heavy cream. You do not need a mixer. A whish will work as well. Add more liquid or flour as necessary. Batter will thicken as it sits. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan. Tilt pan until entire bottom is covered with a thin, even layer. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out ono waxed paper (browned side up). Cover with waxed paper and continue to stack blintzes and paper until all of the batter is used.
  • 2Mix filling ingredients. Sppon some of the mixture into each blintz. Roll up once. Fold in ends and continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
  • 3To cook, heat 2 teaspoons butter in a large skillet and fry blintzes, turning occasionally. Add more butter as necessary. Serve with warm applesauce, sour cream (as is the tradition).
  • 4Can easily increase quantities if you are cooking for a crowd.

Printable Recipe Card

About Blintzes

Main Ingredient: Dairy
Regional Style: Jewish
Dietary Needs: Vegetarian, Kosher
Other Tag: For Kids
Hashtags: #cheese, #pancake, #crepe