Easy Blintzes Recipe: Homemade Crepes with Sweet Cheese Filling

Name: Easy Blintzes Recipe: Homemade Crepes with Sweet Cheese Filling
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: Eastern European
Ingredients: 4 units Eggs (Large); 1.5 cups Milk; 1 cup Water; 3 tablespoons Sugar (For batter); 1.5 cups Flour (All-purpose); 225 grams Cream Cheese 25%; 250 grams White Cheese 5%; 250 ml Sweet Cream for Whipping 32%; 3 tablespoons Sugar (For filling); 2 tablespoons Vanilla Pudding Powder

Learn how to make delicious homemade blintzes from scratch! This recipe features light and airy crepes filled with a rich, sweet cheese mixture. Perfect for Shavuot or any time you crave a comforting dessert or breakfast. The video provides a quick guide to preparing both the batter and the creamy cheese filling, ensuring a delightful culinary experience.

#Blintzes

#Crepes

#Cheese Dessert

#Shavuot

#Sweet Recipe

#Breakfast

#Easy

Finished Blintzes with Powdered Sugar

Recipe Information

20m

Prep Time

15m

Cook Time

35m

Total Time

Servings

Medium

Eastern European

Hebrew

Nutrition (per serving)

350

Calories

15g

Protein

40g

Carbs

15g

Fat

Blintzes Ready to Serve

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Crepes in the Pan

Instructions

0/5 completed

1
In a large bowl, whisk together eggs, milk, water, and 3 tablespoons of sugar until smooth. Gradually add the flour, whisking continuously (preferably with a whisk) until the batter is smooth and free of lumps.
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In a large bowl, whisk together eggs, milk, water, and 3 tablespoons of sugar until smooth. Gradually add the flour, whisking continuously (preferably with a whisk) until the batter is smooth and free of lumps.
5m
For a smoother batter, you can pass it through a fine-mesh sieve after mixing.
2
For the cheese filling, in a separate bowl, combine the 225g cream cheese, 250g white cheese, 250ml sweet cream, 3 tablespoons of sugar, and 2 tablespoons of vanilla pudding powder. Mix well until the filling is smooth and creamy.
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For the cheese filling, in a separate bowl, combine the 225g cream cheese, 250g white cheese, 250ml sweet cream, 3 tablespoons of sugar, and 2 tablespoons of vanilla pudding powder. Mix well until the filling is smooth and creamy.
5m
Ensure all ingredients are at room temperature for a lump-free and evenly mixed filling.

3
Heat a non-stick pan over medium heat. Lightly grease the pan (you can use a paper towel dipped in oil). Pour a small amount of batter into the pan and quickly swirl it to coat the bottom evenly, forming a thin crepe. Cook for 1-2 minutes per side until golden brown. Repeat with the remaining batter.
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Heat a non-stick pan over medium heat. Lightly grease the pan (you can use a paper towel dipped in oil). Pour a small amount of batter into the pan and quickly swirl it to coat the bottom evenly, forming a thin crepe. Cook for 1-2 minutes per side until golden brown. Repeat with the remaining batter.
15m
Adjust the heat as needed to prevent burning the crepes. Keep a stack of cooked crepes covered to retain warmth and moisture.
4
Once the crepes are cooked, place a spoonful of the cheese filling near one edge of each crepe. Fold in the sides, then roll the crepe tightly from the filled edge to form a blintz.
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Once the crepes are cooked, place a spoonful of the cheese filling near one edge of each crepe. Fold in the sides, then roll the crepe tightly from the filled edge to form a blintz.
10m
If desired, you can gently pan-fry the filled blintzes for a few minutes on each side until golden and warm, or bake them in an oven.
5
Serve the blintzes warm, dusted with powdered sugar, and optionally with fresh fruit or a dollop of sour cream or jam.
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Serve the blintzes warm, dusted with powdered sugar, and optionally with fresh fruit or a dollop of sour cream or jam.
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Blintzes can be prepared in advance and stored in the refrigerator, then warmed before serving.