There are a lot of people with very strong feelings regarding the best cheese blintz recipe. We’re not going to tell you this blintz recipe is better than your Bubbe’s. We’re just saying this recipe turns out a damn fine cheese blintz. The secret—one of them, anyways—is that the filling contains farmer cheese rather than ricotta or cottage cheese. As for the other secrets, you’ll just have to try these and see.–Renee Schettler Rossi
LC Fuzzy Math Note
We like to think of cheese blintzes as the original breakfast burrito, although truth be told, we like them just as well for dessert. We like them so much, in fact, that it always feels like we’re doing fuzzy math when we make the recipe because the yield never seems to be enough, no matter how many times we multiply the recipe. Shrug.
Cheese Blintz Recipe
Ingredients
Email Grocery List- For the cheese filling
- For the pancakes
Directions
*Clarified Butter
- Clarified butter has had the milk solids removed. Because milk solids scorch at a relatively low temperature, using clarified butter enables the home cook to heat the butter to a slightly higher temperature without it turning brown and taking on any bitter notes. To make clarified butter, melt 8 ounces (2 sticks) butter in a saucepan over low heat. Remove the pan from the heat and let it stand for 2 minutes. Skim and discard any foam from the surface of the butter. Pour the clear, oily looking butter into a container, being careful to stop pouring when you reach the milky residue that has settled at the bottom of the pan. Cover and refrigerate the clarified butter until needed. Discard the milky residue. It’s as easy as that!
Recipe Testers Reviews
These cheese blintzes were very easy to assemble and made a delicious dish. The heat was always medium and I buttered the pan after each pancake. I used a 9-inch pan and had a dozen pancakes.
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Sue Epstein
This cheese blintz recipe is definitely a winner! Although blintzes are time consuming to make, they are definitely worth it. If you're short on time you can always make the bletlach (pancakes) one day, refrigerate them, and then make the blintzes the following day. I have also made the bletlach and frozen them, layered with sheets of waxed paper between the pancakes, and then defrosted them when ready to make the blintzes. And I have also made blintzes to the point of assembling them and then freezing them raw and then defrosting and cooking them. Whichever way you do it, you'll be happy you made them and wish you had made more. If you've never made crepes before, the first few can be somewhat frustrating, and probably the first 1 to 3 will be throwaways, but once you get into the rhythm of it you'll be amazed at how simple it is. Using a Teflon-coated pan can make a big difference, also. I started my pan on medium-high heat but then turned it down to medium-low and each one took about 3 minutes. The same thing applies to rolling the blintzes—once you get the hang of it, it goes very quickly. The filling was excellent. I took the author's suggestion and mixed half a cup of raisins with 3 tablespoons cinnamon and added it to the filling. As a well-known TV personality would say, Yummo! My frying pan held 4 blintzes at a time which were cooked on medium-low heat for about 4 minutes each. (By the way, my stove is gas so it's difficult to tell the exact heat but everything was done at an approximate medium heat). I served them with plain sour cream. I did not use clarified butter; instead I used regular unsalted butter. It is important that there are no lumps in the batter. Some suggest straining the batter if there are lumps. Also,the batter for the bletlach works better if you refrigerate it for about half an hour before using it. I've also made them using a filling of ground beef and sautéed onions, which my family calls "melintzes.”