Blintz
בלינצעס·(blin-tses)
Weekend Feasts & Holiday Gatherings
If you grew up anywhere near a Jewish deli, the smell of butter browning against a sweet, thin crepe is permanently etched into your memory. True cheese blintzes aren't just stuffed pancakes; they are delicate bletlach—Yiddish for leaves—wrapped around a tangy, dense cheese core. In the old country, bubbe used tvorog, a dry-curd farmer’s cheese. Here, we unlock that exact texture using a clever supermarket hack: heavily drained ricotta blended with cream cheese and brightened with fresh lemon zest. The real secret? You only cook the crepe on one side. The pillowy raw side melts right into the filling, while the cooked side hits the pan later for a perfectly crispy, butter-blistered finish. No shortcuts. Just the genuine taste of Shavuot mornings and Sunday deli brunches.
Before you start
Drain the ricotta.
This is the absolute non-negotiable secret to mimicking the dry, curdy texture of Eastern European tvorog. Line a fine-mesh sieve with cheesecloth or a heavy paper towel, set it over a bowl, and let the ricotta drain for at least 30 minutes to remove excess moisture.
Ingredients
- whole milk1 cup
- water1/4 cup
- large eggs4 large
- all-purpose flour1 cup
- granulated sugar2 tbsp
- vanilla extract1 tsp
- kosher salt1/2 tsp
- neutral oil1 tbsp
- whole milk ricotta cheese1 lb
- cream cheese4 oz
- granulated sugar1/4 cup
- large egg yolk1 large
- vanilla extract1 tsp
- fresh lemon zest1 tsp
- kosher salt1/4 tsp
- clarified butter4 tbsp
Method
- 01
Blend the crepe batter and let it rest.
In a blender, combine the milk, water, eggs, flour, 2 tablespoons of sugar, 1 teaspoon of vanilla, and 1/2 teaspoon of salt. Blend on high until perfectly smooth. Let the batter rest on the counter for 30 minutes (or overnight in the fridge) to relax the gluten so the crepes won't tear.
- 02
Mix the drained cheese filling.
In a medium bowl, combine the thoroughly drained ricotta, softened cream cheese, 1/4 cup of sugar, the egg yolk, 1 teaspoon of vanilla, lemon zest, and a pinch of salt. Mash and mix vigorously with a fork until perfectly smooth.
- 03
Cook the crepes on one side only.
Heat an 8-inch nonstick skillet over medium heat and lightly grease it with oil. Pour slightly less than 1/4 cup of batter into the center, instantly swirling the pan to coat the bottom in a thin, even layer. Cook for 60 to 75 seconds until the bottom is golden and the top is dry—do not flip it. Slide the crepe onto a plate. Repeat, placing parchment between each crepe.
- 04
Fill and roll the blintzes tightly.
Place a crepe cooked-side up (slightly sticky raw side facing down) on your counter. Spoon 2 heaping tablespoons of the cheese mixture onto the lower third. Fold the bottom edge over the filling, tuck in the sides like an envelope, and roll it tightly away from you into a secure cylinder.
- 05
Pan-fry the blintzes seam-side down until crispy.
Heat the clarified butter in a large skillet over medium heat until gently sizzling. Working in batches, fry the blintzes seam-side down for 1 1/2 to 2 minutes per side until deeply golden, crispy, and blistered. Transfer to paper towels to drain briefly before serving hot with sour cream and berry compote.
Notes
The freezer is your friend.
Grandmothers made these by the dozen. After rolling (but before the final fry), freeze them solid on a parchment-lined baking sheet, then transfer to a zip-top bag. Fry directly from frozen on a weeknight, just dropping the heat slightly and adding an extra minute per side.
The casserole method.
If you are hosting a crowd and don't want to stand over a frying pan, pack the unfried, rolled blintzes tightly into a buttered 9x13 baking dish. Dot with butter, cover tightly with foil, and bake at 350°F for 30-40 minutes. They won't have the crispy deli exterior, but they will be exquisitely tender.