There’s something undeniably comforting about biting into a warm, golden cheese blintz—crisp on the outside, creamy and tangy inside. I’ve loved these little rolled crepes ever since I was a kid watching my grandmother fold them with the patience of a saint. She made hers with a sweetened farmer’s cheese filling, and to this day, that creamy center still feels like a warm hug on a plate.

This cheese blintz recipe is simple, traditional, and endlessly satisfying. It’s one of those dishes that can be a luxurious breakfast, a sweet brunch treat, or even a light dessert. Topped with a handful of fresh raspberries and a dusting of powdered sugar, it’s a dish that never fails to impress. Whether you’re making them for the holidays, for guests, or just for yourself, this is a recipe you’ll want to return to over and over again.

Why You’ll Love This Cheese Blintz

Creamy filling with a hint of sweetness that perfectly complements the soft crepe exterior.
Easy to make ahead, so you can serve them hot and ready in minutes.
Freezer-friendly, which means you can enjoy them anytime with zero stress.
Versatile toppings—from fruit compote to chocolate drizzle or sour cream.
Perfect for brunch or dessert, and fancy enough for guests without requiring fancy techniques.

What Kind of Cheese Should I Use for Cheese Blintz?

The classic choice for cheese blintz is farmer’s cheese—it’s mild, slightly tangy, and has a crumbly texture that blends beautifully when mixed with egg and sugar. But if you can’t find it, don’t worry. Ricotta is a great substitute, especially if you drain it a bit to remove excess moisture. Some people love using a mix of cream cheese and ricotta for a creamier filling. If you’re aiming for authenticity, farmer’s cheese is the gold standard, but flexibility is absolutely part of the charm of this recipe.

Options for Substitutions

Farmer’s Cheese Substitute: Try ricotta (drained) or a 50/50 mix of cream cheese and cottage cheese blended until smooth.
Dairy-Free Option: Use a plant-based cream cheese or a homemade cashew cheese filling with a bit of lemon for tang.
Sugar-Free Filling: Swap out the sugar for your favorite sweetener like stevia or monk fruit.
Gluten-Free Crepes: Replace the flour with a gluten-free blend that’s suited for baking or crepes.
Fruit Filling: Instead of cheese, you can opt for a fruit preserve or jam if you’re looking for a non-dairy or fruity twist.

Ingredients for This Cheese Blintz

Eggs: Essential for binding the crepe batter and giving the crepes structure and richness.
Milk: Creates a smooth, pourable crepe batter—whole milk works best for flavor and texture.
All-Purpose Flour: The backbone of the crepe, giving it just the right amount of body and flexibility.
Salt: Just a pinch enhances all the other flavors in both the crepe and the filling.
Butter: Used in the pan for cooking the crepes and to give them a golden, slightly crisp exterior.
Farmer’s Cheese: The heart of the blintz—mild, tangy, and perfectly creamy when blended with sugar and egg.
Sugar: Adds a gentle sweetness to the filling and balances the tang of the cheese.
Vanilla Extract: Brings warmth and a subtle depth to the filling.
Egg Yolk: Helps make the cheese filling creamy and helps it set when cooked.
Lemon Zest (optional): Brightens the filling and adds a fresh note that cuts through the richness.

Step 1: Make the Crepe Batter

In a mixing bowl, whisk together the eggs and milk until well combined. Gradually add the flour and a pinch of salt, whisking until the batter is smooth and free of lumps. Let it rest for 20–30 minutes—this helps the flour fully hydrate and results in more tender crepes.

Step 2: Cook the Crepes

Heat a non-stick skillet or crepe pan over medium heat and lightly brush with butter. Pour a small amount of batter into the pan (about ¼ cup), swirling quickly to coat the bottom in a thin layer. Cook for about 1–2 minutes on the first side until the edges lift, then flip and cook the second side briefly. Repeat with remaining batter, stacking cooked crepes on a plate.

Step 3: Prepare the Cheese Filling

In a bowl, combine farmer’s cheese, sugar, vanilla extract, egg yolk, and lemon zest (if using). Mix until creamy and smooth. The filling should be thick and spreadable, not runny.

Step 4: Assemble the Blintz

Place a crepe on a flat surface, cooked side down. Spoon about 2 tablespoons of the cheese filling onto the bottom third. Fold the sides over the filling, then roll from the bottom up like a burrito, sealing the filling inside.

Step 5: Fry the Blintzes

Heat a bit of butter in a skillet over medium heat. Place the blintzes seam-side down and cook until golden brown and slightly crisp on each side, about 2–3 minutes per side. Serve warm with powdered sugar, fresh berries, or a drizzle of fruit sauce.

How Long to Cook the Cheese Blintz

The total cooking time is quite reasonable and breaks down like this:

Crepes: Each one takes about 1–2 minutes per side, so expect around 15–20 minutes to make a full batch.
Filled Blintzes: Once assembled, frying them takes about 2–3 minutes per side until golden brown.
Total Active Time: Roughly 35–40 minutes, including assembling and filling.

Tips for Perfect Cheese Blintz

Let the batter rest: Don’t skip this—it allows the gluten to relax and results in softer crepes that won’t tear when folding.
Use a non-stick pan: It makes crepe flipping much easier and cleanup a breeze.
Keep the crepes thin: Swirl the batter as soon as it hits the pan for that delicate texture.
Taste the filling: Before assembling, sample the filling and adjust sugar or lemon zest to your liking.
Seal them tight: Make sure the ends are tucked in to prevent any filling from oozing out during frying.
Don’t overcrowd the pan: When frying the blintzes, give them space so they brown evenly.
Serve immediately: They’re best hot from the skillet, with the filling warm and just slightly melty.

Watch Out for These Mistakes While Cooking

Skipping the batter rest: This makes the crepes chewy and more prone to tearing. Always give it at least 20 minutes to rest.
Overfilling the crepes: It might seem tempting, but too much filling causes leaks or difficulty in rolling.
Using too much butter in the pan: A light brushing is all you need—too much will make the crepes greasy.
Not draining substitute cheeses: If you’re using ricotta or cottage cheese, be sure to remove excess moisture to avoid a watery filling.
Stacking hot crepes without separation: They’ll stick. Place a piece of parchment or paper towel between each one.
Overcooking the blintz: You’re not deep frying—just a light golden sear is all they need.

What to Serve With Cheese Blintz?

Fresh Berries

A simple mix of strawberries, raspberries, or blueberries brings brightness and balances the richness of the filling.

Fruit Compote

Warm cherry, apricot, or blueberry compote adds a luxurious, syrupy touch.

Sour Cream

A traditional and tangy partner that cuts through the sweetness and adds creaminess.

Powdered Sugar

A light dusting gives that classic diner-style look and just a hint of sweetness.

Applesauce

Another nostalgic pairing—especially good if you’re serving these for brunch or breakfast.

Whipped Cream

Soft, slightly sweetened whipped cream makes these blintzes feel like dessert.

Chocolate Drizzle

For a decadent twist, add a thin stream of melted chocolate over the top.

Mint Leaves

Fresh mint offers a fragrant contrast and makes the plate look extra inviting.

Storage Instructions

Cheese blintzes store beautifully, making them perfect for prepping ahead or enjoying later:

Refrigerator: Keep cooked blintzes in an airtight container for up to 3 days. Reheat in a pan over medium heat until warmed through.
Freezer: Freeze them before frying. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. Fry directly from frozen—just extend cooking time slightly.
Reheating Tips: For best texture, avoid microwaving. Instead, reheat in a skillet with a little butter or in the oven at 350°F (175°C) for about 10–12 minutes.

Estimated Nutrition

(Per one cheese blintz, depending on size and filling)

Calories: ~210
Protein: 8g
Fat: 11g
Saturated Fat: 6g
Carbohydrates: 20g
Sugar: 6g
Fiber: <1g
Cholesterol: 65mg
Sodium: 140mg

Keep in mind that values may vary based on the exact ingredients used.

Frequently Asked Questions

What’s the best cheese to use if I can’t find farmer’s cheese?

Ricotta cheese (drained) or a mix of cream cheese and cottage cheese works well. Blend them for a smoother texture.

Can I make the crepes ahead of time?

Yes! Crepes can be made a day in advance. Store them stacked with parchment paper between each one and covered in the fridge.

How do I keep blintzes from falling apart while frying?

Make sure they’re rolled tightly with the seam side down in the pan. That way they stay closed as they brown.

Can I bake blintzes instead of frying them?

You can. Brush them with melted butter and bake at 375°F (190°C) for about 15–18 minutes until golden.

Do I need to serve them hot?

They’re best warm, but you can enjoy them at room temperature too. Just note the texture will be softer.

Can I make these gluten-free?

Absolutely. Just use a gluten-free flour blend suitable for crepes. The texture will be slightly different but still delicious.

How do I avoid soggy blintzes?

Be sure your filling isn’t too wet, and fry them just before serving for that crisp exterior.

Can I make a sweet and savory version?

Yes! For savory, skip the sugar and vanilla in the filling, and consider adding herbs or sautéed onions.

Conclusion

Cheese blintzes are one of those comforting, timeless dishes that always manage to bring joy to the table. Whether you grew up eating them or you’re discovering them for the first time, their creamy filling and delicate crepe wrap are undeniably satisfying. They’re versatile, freezer-friendly, and easily dressed up with toppings to suit any occasion. Once you try them, it’s hard not to fall in love—and even harder not to go back for seconds.