Cheese Blintzes

Cheese blintzes are something I learned how to make when I was working as a Chef at the country club. It was a Jewish country club so we made a lot of classic Jewish and Middle Eastern recipes. I'll never forget the beef tongue sandwiches *shudder*

Anyhow, one of the (many) delicious things I learned how to make was cheese blintzes. This is one of those recipes where everyone has their own version and they vary widely. This is my version.

A cheese blintz, in case you were curious, is basically a crepe stuffed with cheesecake. Let that sink in for a minute. It is literally the most delicious thing you will ever wrap your mouth around. Ok, maybe not quite, but I'm sure you will love it. Somehow, I had never made these for Matt until a couple weeks ago. Now he wants me to make them every Saturday! haha

Cheese Blintzes

For the crepe:
1 1/2 Cups flour
1/2 Tsp salt
1 Tbsp sugar
3 Eggs
1 1/2 Cups milk
3 Tbsp melted butter, unsalted
Extra butter for cooking

For the filling:
8 oz cream cheese (1 brick), softened
1 Egg yolk
2 tbsp sugar
1/2 tsp vanilla

For the topping:
1 egg plus 1 egg white, beaten
1/4 cup brown sugar

• Combine all of the ingredients for the crepes. Whisk out any lumps.
• Set the batter aside in the refrigerator so that it loosens up and makes a more tender crepe.
• After 1 hour, take the batter out of the refrigerator. Then preheat a pan over medium heat.
• Once the pan is hot, melt a small pat of butter in the pan, then ladle in some of the crepe batter into the center of the pan. Pick up the pan and swirl it around so that the batter spreads into a thin crepe.
• Cook for about 30 seconds to 1 minute on one side then remove from the heat. There's no need to cook it on the other side. The crepe will be so thin that the batter will be completely cooked through.
• Set the crepe aside then repeat with the remaining batter until you have 12 - 16 crepes (depending on how big you make them).


• Cream together the cream cheese and sugar until light and fluffy. Then add the egg and vanilla.
• Spoon a small amount of the filling into each of the crepes. Roll up half way, pull in the sides, then roll up the rest of the way. Just like you would with a burrito.


• Roll each cheese blintz in the eggs, then the sugar mixture.
• Assemble in a single layer in a greased 13" x 9" glass baking dish.
• Bake at 325° F for 25 - 30 minutes.
• Remove from oven and allow to cool for about 20 - 30 minutes. The sugar coating will be extremely hot. I can't stress this enough.
• Top with fresh berries.