There’s something incredibly comforting about a plate of warm, golden-brown cheese blintzes. Tender, delicate crêpes are wrapped around a sweet, slightly tangy farmer cheese filling, pan-fried in butter until crisp, and served with a dollop of cool sour cream and a spoonful of your favorite jam. It’s a dish that feels both special-occasion elegant and wonderfully homey. This recipe celebrates the simple, pure flavor of high-quality cheese, enriched with just a touch of butter and sour cream for a truly luxurious filling. Whether you’re serving them for a weekend brunch or a delightful dessert, these blintzes are a timeless treat that will have everyone asking for seconds.
Ingredients
• Serves 4-5 as a light meal, or 10 as a dessert.
• For the Filling
• ¼ cup / 40g raisins
• 1 lb / 450g fresh farmer cheese or hoop cheese
• 2 large eggs
• 2 tablespoons / 30g full-fat sour cream
• 2 tablespoons / 28g unsalted butter, melted
• 3 tablespoons / 38g granulated sugar
• ¼ teaspoon / 1.5g salt
• 10 prepared medium crêpes, homemade or store-bought
• For Frying & Garnish
• Unsalted butter, for the pan
• Sour cream, for serving
• Applesauce or your favorite jam, for serving
Instructions
1. Place the raisins in a small bowl and cover with boiling water. Let them sit for 10-15 minutes to plump up, then drain thoroughly and set aside.
2. In a medium bowl, use a fork to break up the farmer cheese until it is coarsely crumbled. Add the eggs, sour cream, melted butter, sugar, and salt.
3. Stir the cheese mixture briskly with the fork until everything is well-blended. The filling will remain a bit lumpy, which provides a wonderful texture.
4. Gently fold the drained raisins into the cheese filling.
5. To assemble, lay one crêpe flat on your work surface. Place a heaping tablespoon of the filling in the center. Fold the bottom edge of the crêpe up and over the filling. Fold in the left and right sides, envelope-style, then roll it up to form a short, plump cylinder.
6. Repeat the filling and folding process with the remaining crêpes.
7. Melt a tablespoon of butter in a large skillet over medium heat. Carefully place the blintzes seam-side down in the pan, ensuring not to overcrowd it. Sauté for 2-4 minutes per side, until golden brown, crisp, and heated through.
8. Serve immediately while warm, garnished with a generous dollop of sour cream and a side of applesauce or jam.
Nutritional Information
• Serving Size: 1 blintz
• Calories: 220
• Fat: 12g
• Saturated Fat: 7g
• Carbohydrates: 18g
• Sugar: 10g
• Protein: 10g
• Sodium: 250mg
• Note: This is an estimate and can vary based on used.
Pro Tips
• Use the best quality, driest farmer cheese you can find. If it seems watery, press it in cheesecloth to remove excess moisture for a thicker, richer filling.
• Avoid the temptation to overfill the crêpes. About one heaping tablespoon is perfect; too much filling can cause them to burst open while frying.
• Always fry the blintzes seam-side down first. This helps to seal the blintz and prevents it from unrolling in the pan.
• You can assemble the blintzes ahead of time. Place them in a single layer on a baking sheet, cover tightly, and refrigerate for up to 24 hours before frying.
FAQ
Q: What can I use instead of farmer cheese for a vegetarian filling
A: If you can’t find farmer cheese, the best vegetarian substitutes are dry-curd cottage cheese or well-drained, full-fat ricotta. For ricotta, it’s crucial to press it in cheesecloth to remove excess moisture. This prevents a watery filling and ensures your blintzes fry up perfectly crisp.
Q: Are these cheese blintzes a good source of vegetarian protein
A: Yes, they are a great source of lacto-ovo vegetarian protein. Each blintz provides about 10 grams of protein, primarily from the high-quality farmer cheese and eggs used in the sweet filling, making them a satisfying and delicious option for a meatless meal.
Q: How can I prepare these vegetarian blintzes ahead of time
A: This recipe is perfect for meal prep. You can assemble the blintzes completely, then arrange them in a single layer on a baking sheet. Cover them tightly and refrigerate for up to 24 hours. When you’re ready to serve, just pan-fry them in butter straight from the fridge.
Q: Can I make this cheese blintz recipe vegan
A: Adapting this traditional recipe to be fully vegan requires several key substitutions. You would need to use vegan crêpes, plant-based butter, and vegan sour cream. For the filling, a blend of firm silken tofu or a commercial vegan ricotta with a vegan egg replacer, sugar, and a touch of lemon juice can mimic the classic texture and tang.
