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Cheese blintzes recipe with strawberry topping.
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Classic Blintzes With Sweet Cheese Filling

Thin, delicate crepes filled with a lightly sweetened Framer cheese filling, then pan-fried until golden. Creamy inside with a soft, tender bite, they’re traditionally served warm fruit preserves during Shavuot: simple, comforting, and timeless.
Course Dessert
Cuisine jewish
Keyword blintzes
Servings 12 Blintezs
Author Dikla Levy Frances

Ingredients

The Filling

  • 1 Cup (225g) Farmer cheese at room temperature (or ricotta cheese)
  • 1/2 Cup (113g) Cream cheese at room temperature
  • 1/3 Cup (40g) Powdered sugar
  • Zest from 1 small lemon
  • 1 teaspoon Vanilla extract
  • 1 Large Egg, at room temperature
  • 1 Large Egg yolk, at room temperature

The Crepes

  • 4 Large Eggs at room temperature
  • 1 Cup (240 ml) Milk at room temperature
  • 1 Cup (120g) All-purpose flour
  • 1 Tablespoons (12g) Sugar
  • 1 teaspoon Vanilla extract
  • 1/4 Cup (55g) Unsalted butter, soft for frying the blintzes

Strawberry Topping

  • 1 Cup Strawberry Preserves
  • 4 Cups (450g) Fresh strawberries cut in half

Instructions

Make The Batter

  • Place all of the ingredients: four eggs, one cup milk, flour (120g), sugar (12g) and vanilla in a blender, or a food processor and mix until smooth.
  • Pour the mixture in a large, deep bowl and set a side for 30 minutes. Make the filling.

Make The Filling

  • Measure all the ingredients: farmer cheese (225g), cream cheese (113g), powdered sugar (40g), egg, egg yolk, lemon zest and vanilla extract in a bowl of a food processor and process just until the ingredients are incorporated. Refrigerate while you make the crepes.
    • For a thicker, more stable filling use a whisk to mix the ingredients in a large bowl starting with the farmer cheese and cream cheese, then add the sugar followed with the egg, egg yolk, zest and extract.

Make The Warpers

  • Preheat an 8, or 10-inch skillet with slopping sides over medium heat then grease the pan very lightly with butter: dap a piece of paper towel with the soft butter then use it to grease the surface of the pan.
  • Pour 1/4 cup of the batter over the center of the pan then swirl it to completely cover the surface of the pan.
  • Set it back over the stove and let it cook through for about 30 seconds or until it cmpletely dry on top.
  • Use an offset spatula to turn over the crepe and cook for additional 15 seconds.
  • Place the cooked crepe over a clear plate, and repeat with the rest of the batter.
  • Pile the crepes on top of each other.

Fill and Cook The Blintzes

  • Spoon 2 tablespoons of the filling onto one crepe: you can top it about 1-inch away from the edge, or at the center. Roll the crepe all the way like you would a burrito.
    • Use the offset spatula to glue the end of the crepe by smearing a bit of the filling.
    If you placed the filling at the center, fold the two remaining sides so they overlap. It will look like a square.
  • Grease the pan again then place 3-4 blintzes seam side down and cook over medium-low for four minutes on each side. As you cook make the strawberry filling.
  • Warm the strawberry preserves over medium heat in a medium sauce pan, then pour the warm liquid over the cut strawberries.
  • Serve the blintzes warm topped with the strawberries.

Notes

  • To make a head: refrigerate (good for three days) then warm at a 300°F for 15-20 minutes before serving.