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Cheese Blintzes

Cheese Blintzes


For years I regarded homemade blintzes as the kind of dish that required special equipment and years in culinary school. But last year on Shavuot my friend Rifka treated me to a homemade cheese blintz and my taste buds instantly recognized bliss.

“You made these.”

“Yes, it’s easy. If I can do it, so can you.”

And she was right.

Yields: 8 blintzes

Blintz Leaf Ingredients

  • 1 cup flour
  • 2 eggs
  • 1 cup milk
  • 1 tsp oil (any kind except olive)
  • 1 tsp white sugar

Blintz Leaf Directions

  1. Blend all ingredients until smooth.
  2. Put batter in the fridge for an hour to set. (If you’re in a rush, skip this step.)
  3. Pour 1-2 Tbsp of oil into a non-stick frying pan.
  4. When the oil is heated, pour in just enough batter so the floor of the pan is covered. Tilt the pan slightly – if necessary – to make a perfect (or imperfect) circle.
  5. Fry until the edges of the blintz leaf begin to curl up. This will happen sooner than you think so hover over your pan. This isn’t the time to multi-task.
  6. Flip and let the blintz cook briefly on the other side. (Some people don’t flip. They just remove the blintz from the pan at this point and add filling to the cooked side.)

Filling Ingredients

  • 1 1/3 cup farmer cheese (ricotta works too)
  • 1/3 cup white sugar
  • 1 egg yolk
  • 1 tsp fresh lemon juice

Filling Directions

  1. Blend filling ingredients together until smooth.
  2. Spoon 2 tablespoons of cheese filling into the center of a blintz leaf.
  3. Roll the blintzes in the same way you would roll a wrap.
  4. Refry the rolled blintzes in a small amount of oil, butter or margarine.
  5. Serve plain or sprinkled with confectioners sugar.


You can make filled blintzes ahead of time, refrigerate and refry just before serving.

I know this sounds very complicated, but trust me a homemade blintz is a celebration. You’ll be amazed and how many people you will delight by mastering this one dish.

Tzirel Chana is a stay-at-home Mom and prize-winning writer. She writes a recipe column for the Jerusalm weekly English Update and blogs about traditional Jewish food here.
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