Blintzes

Name: Blintzes
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 1 cup whole milk; 4 to 6 tablespoons unsalted butter ((melted and cooled; divided)); 3 large eggs; 1 cup all-purpose flour; 2 tablespoons sugar; ½ teaspoon salt; 2 cups small-curd cottage cheese; 1 cup crumbled farmers cheese; 1 3-ounce package cream cheese; 2 tablespoons sugar; 1 large egg; ½ teaspoon pure vanilla extract; ½ teaspoon grated lemon zest ((optional)); 1 (10-ounce) package unsweetened frozen blueberries ((thawed)); ¼ cup sugar ((or to taste)); 2 teaspoons cornstarch; 1 teaspoon fresh lemon juice

By Katie Workman

5 from 2 votes

Updated Jan 13, 2026

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Blintzes are delicate, crepe-like pancakes filled with a creamy, sweet cheese mixture, and sauteed until tender and golden. They are served with an irresistible berry sauce. A classic Ashkenazi favorite that’s perfect for breakfast, brunch, or dessert.

Breakfast blintze with blueberry topping on white plate.

If you’ve ever wanted to make blintzes that taste like they’re straight from your favorite Jewish deli, this is the recipe you’ll come back to again and again.

Blintzes are really just tender, simple crepes (which are just thin pancakes) filled with a creamy, sweet cheese mixture and finished with a bright berry sauce. Once you get the hang of the crepe batter and folding technique, they’re surprisingly approachable. Follow the easy step-by-step instructions and turn a simple smooth batter and a creamy mixed cheese filling into golden-brown blintzes that are perfect for breakfast, brunch, or even dessert.

Why You’ll Love This Blintz Recipe

Fun (and easier than you might think) to make
Impressive to serve
Layers of flavor

The best topping for blintzes is a fruit topping like raspberry, strawberry, or blueberry (as suggested here; homemade or store-bought), Applesauce, sour cream, or maple syrup. Serve these alongside Fruit Salad, Eggs, and Roasted Potatoes for the perfect breakfast spread.

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Blintzes: These sweet breakfast crepes are stuffed with a creamy cheese filling, topped with berry sauce, and surprisingly easy to make.

What Is a Blintz?

Blintz is the Yiddish word for filled breakfast crepes, originally hailing from Central and Eastern Europe, places like Russia, Poland, and Hungary. This classic Ashkenazi Jewish dish is a beautiful way to start the day, and it’s worth noting that the places it hails from have very cold winters…talk about walking into the world with some fortification (sometimes blintz might be spelled blintze, with an e).

Are crepes and blintzes the same thing?

A crepe is a thin, large pancake, and a blintz is a filled crepe. Without the filling, a crepe is just a crepe!

Crepes for Blintzes

The idea of crepe-making can unsettle even the most confident cooks amongst us. But deep breaths here — they are simply very thin pancakes, no more, no less.

Don’t beat yourself up if the first few crepes tear or don’t work out perfectly. They are the practice crepes. Or the snack crepes, as it were. After a few, you’ll get the hang of it. And don’t worry if the filled crepes don’t look perfectly shaped —that’s how everyone will know they’re homemade!

Ingredients

For the Crepes:

Whole milk
Unsalted butter
Eggs
All-purpose flour
Sugar
Salt

For the Filling:

Small-curd cottage cheese
Crumbled farmers cheese
Cream cheese
Sugar
Egg
Vanilla extract
Lemon zest – For a pop of citrusy brightness.

For the Blueberry Sauce:

Unsweetened frozen blueberries
Sugar
Cornstarch – To thicken the mixture.
Fresh lemon juice

How to Make Blintzes

Make the crepe batter: Combine the milk, 2 tablespoons of the melted butter, and eggs. Add the flour, sugar, and salt, and mix on low speed to blend the batter until smooth. Let the batter stand for 45 minutes at room temperature.
Make the filling: Combine the cottage cheese, cream cheese, farmers cheese, sugar, egg, vanilla, and lemon zest until fairly smooth. Keep in the fridge until ready to use.
Make the blueberry sauce: Combine the blueberries, 1/4 cup sugar, cornstarch, and juice in a small saucepan over medium heat. Stir constantly and mash up some of the blueberries. Simmer for 1 to 2 minutes until thickened. Set aside and cover to keep warm.
Cook the crepes: Heat butter in a skillet over medium heat. Scoop the crepe batter into the pan and swirl around to cover the base. Allow the bottom to set, then flip and cook until the bottom is set and pale golden. Transfer to a plate and repeat.
Assemble the blintzes:

Spoon putting cheese filling on one side of a crepe.

Place 3 tablespoons of filling along the top middle of each crepe.

Woman folding the bottom and left sides on a crepe over the cheese filling.

Fold up the top part over the filling and fold in the sides.

Woman rolling a crepe around the cheese filling.

Then roll up the crepe so the filling is completely encased in a rectangular packet. Repeat with the rest of the filling and crepes.

Brush a little bit of butter in the skillet over medium-high heat and fry the crepes until golden brown on each side, 2 to 3 minutes per side. Serve hot or warm with blueberry sauce.

Spoon drizzling blueberry sauce over fresh blintze crepe.

Make Ahead Blintzes

You can make the crepes, filling, and sauce up to 2 days ahead of time. Cover them well with plastic wrap and store in the fridge. Or wrap them well in plastic, put them into a zipper-top freezer-proof bag, press to remove all air, and store in the freezer for up to 2 months. You can also prepare the stuffed crepes ahead of time, and store them for a day, well-covered, in the fridge.