Cheese Blintzes

Cheese Blintzes

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1 cup milk
1 cup flour (I substituted 1/2 cup rye flour, as is my latest obsession, but straight white flour works great as well)
2 eggs 
1/4 tsp salt
1 Tbsp sugar
oil for frying

1 lb cottage cheese
1/2 tsp salt
2 egg yolks
1/4 cup sugar
juice of 1/2 lemon
1 tsp vanilla

To Finish:
butter for frying
jam for serving


To assemble the blintz pancakes: Mix all ingredients in a blender, and blitz until a smooth batter is formed. Let sit for half an hour.

When the mixture has rested, heat a small skillet (8" or so) over a medium heat until it's good and hot. Add some oil, and then add a swirl of ~3 tablespoons batter, enough to coat the bottom entirely to form a thin pancake. The name of the game is working fast -- add your batter, and then immediately swirl it around, using enough force to make it happen quickly (you can ask the internet to show you videos of this). I kept forgetting to act quickly and forcefully (in my life as well as my blintz-making), but really that's the key. If your batter is too thick to do this, add a wee bit more milk/water and try again. And really, don't worry if your first attempt or two end in failure.

When you've formed the pancake, let cook until the top no longer looks wet and the edges have peeled back from the pan, ~45 seconds. Peel it off (they only need to cook on one side), and transfer to a plate to cool. Add a bit more butter to the pan, and fry up the remaining batter (pancakes will stack without sticking).

When you have formed all of your blintz pancakes, clean out the blender, and add the filling ingredients and pulse a few times to mix them well and break up the cottage cheese curds a bit.

To fill and finish the blintzes: Add a pat of butter to the frypan. Take a blintz pancake, and lay it flat, cooked side facing down.  Add a few spoonfuls of fillings, and roll up the blintz like a burrito. Place, seam side down, in the pan, and fry until golden, ~2-3 minutes. Turn over gently (they're a bit delicate while hot), and fry the other side. Repeat with remaining blintzes and filling. Enjoy hot, with a lot of good jam.