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Blintzes Recipe

Eastern European · Main course · 60 min total

Delicate, thin pancakes filled with a creamy, tangy cheese mixture, lightly fried until golden and served with sour cream or fruit compote. A beloved Eastern European comfort food.

Ingredients

• For the batter: 1 cup all-purpose flour
• 1 cup milk
• 2 large eggs
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil (plus more for frying)
• For the filling: 1 cup farmer's cheese or dry cottage cheese
• 1/4 cup cream cheese, softened
• 1 large egg yolk
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Make the batter: In a bowl, whisk together flour, milk, eggs, salt, and 1 tablespoon oil until smooth. Let rest 15 minutes.
2. Cook the blintzes: Heat a non-stick skillet over medium heat and lightly oil. Pour about 1/4 cup batter, tilting to coat. Cook until edges lift and bottom is golden (about 1 minute). Flip and cook 30 seconds. Stack on a plate.
3. Make the filling: In a bowl, combine farmer's cheese, cream cheese, egg yolk, sugar, and vanilla until smooth.
4. Assemble: Place a blintz with the lighter side up. Spoon about 2 tablespoons filling in a line near the bottom edge. Fold bottom over filling, fold in sides, and roll up tightly.
5. Fry blintzes: In a skillet, heat 2 tablespoons oil over medium heat. Fry blintzes seam-side down until golden, about 2 minutes per side. Drain on paper towels.
6. Serve warm with sour cream, fruit compote, or fresh berries.

Tips

• Blintzes can be made ahead and refrigerated or frozen; reheat in a buttered skillet.
• For a sweeter version, add a pinch of cinnamon to the filling.
• If using cottage cheese, press out excess moisture through a sieve.

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