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Cheese Blintz

Posted in: Appetizers, Cheese, Cheese, Winter,


With only a half an hour and a handful of ingredients, you can make these delicious cheese blintz. All you need for the batter are milk, eggs, flour, salt and oil. For the filling, farmer's cheese or ricotta are best. Add cottage cheese to the mix and a pinch of other ingredients and you are on your way to make a delicious meal for friends or family.


Cheese Blintz

Blintz Batter

1 1/2 cups whole milk
1 tablespoon vegetable oil, plus more for the pan
6 large eggs
1 1/2 cups unbleached all-purpose flour
1/4 teaspoon salt

Cheese Filling

1 1/2 cups farmer cheese, or whole milk ricotta
1/2 cup cottage cheese (not low- or non-fat)
1 egg yolk
1 tablespoon vegetable oil
1 tablespoon sugar
Pinch of salt
Cinnamon sugar for dusting

Extra: Applesauce for serving, if desired


1. With a rubber spatula blend together the two cheeses with the egg yolk. Add the oil, sugar and salt and stir to blend. Place the bowl in the refrigerator to chill while you make the blintz pancakes.
2. Heat a small amount of oil in a flat 7-inch crepe pan, or small shallow skillet, over medium-high heat. Wipe out the excess oil with a paper towel.
3. Pour 1/4 cup of batter into the pan. Quickly lift the own from the heat and turn your wrist in rapid motions to coat the bottom of the pan evenly with the batter. When very lightly browned on one side, flip and cook just a second or two more. Turn the pancake out onto a plate and proceed to work your way through the batter in this fashion.
4. Stack the oatcakes as they are finished Brush the pan with additional oil as needed to recent sticking, remember to wipe away excess when necessary.
5. With the finished pancakes in front of you take the filling from the refrigerator. Take a pancake and place it, browned side down, in front of you. Spoon a generous amount of filling in the center in a long oval.
6. To wrap the blintz, turn both sides in over the filling, then lift the top edge toward you to cover the filling. Finally, lift e bottom edge away from you to completely cover and seal the blintz. Finish filling and sealing the stack of pancakes.
7. When you have finished, heat a small amount of oil or butter in a large skillet set over medium heat. Working with up to 4 blintzes at a time, place the blintzes in the own, seam side down, and brown first one side and then the other. When golden on both sides, return the blintzes to a serving platter or individual plates.
8. Sprinkle with cinnamon sugar immediately and serve with applesauce if desired.

Recipe courtesy of food blogger and novelist Jane Ward, 2012.

About The Cook

Jane WardJane Ward is the author of HUNGER (Forge, 2001) and THE MOSAIC ARTIST (2011). Jane graduated from Simmons College with a degree in English Literature, the desire to write novels, and an aptitude fo

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