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Cheese blintzes garnished with powdered sugar and berries.

Cheese Blintzes

These cheese blintzes are thin pancakes filled with a creamy cheese mixture, then pan fried until golden brown. A classic recipe that's great when served with fresh fruit or berry sauce!
Course Breakfast, Brunch
Cuisine Jewish
Prep Time 15 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings 10
Calories 262kcal
Author Sara Welch


For the pancakes

  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups milk (I use 1%)
  • 4 large eggs
  • 6 tablespoons unsalted butter divided use, plus more for coating the pan

For the filling

  • 1 1/2 cups ricotta cheese
  • 4 ounces cream cheese softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon lemon zest
  • 1 teaspoon vanilla extract

For serving

  • 1 recipe raspberry sauce
  • 1 cup fresh berries
  • mint sprigs for garnish
  • 1 tablespoon powdered sugar


For the pancakes

  • Pour flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter into a blender.
  • Puree until mixture is smooth, about 30 seconds. Let batter sit at room temperature for 30 minutes before you use it.
  • Heat a 10-inch nonstick skillet on medium heat. Lightly coat with additional butter. Add 1/4 cup batter and swirl to completely cover bottom of skillet. Cook until underside of pancake is golden brown, 2-3 minutes.
  • Loosen edge of pancake with a spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide pancake out of skillet and repeat with remaining batter.

For the filling

  • Place the filling ingredients in a bowl, then stir until well combined.

For assembly

  • Lay a pancake out on a flat surface. Place 3 tablespoons of the filling onto the pancake, about 1 inch away from the bottom of the pancake.
  • Fold the bottom edge over the filling. Fold both sides in, then gently roll the blintz all the way up. Repeat the process with remaining pancakes and filling.
  • Place the blintzes in the freezer for 10-15 minutes or until firm,
  • Melt the remaining 3 tablespoons of butter in a skillet. Place the blintzes in the skillet in a single layer and cook for 4 minutes per side or until golden brown. You may need to work in batches.
  • Serve the blintzes with raspberry sauce, powdered sugar and berries. Garnish with mint sprigs if desired.



Calories: 262kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 143mg | Potassium: 116mg | Fiber: 1g | Sugar: 9g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg