Sunday, September 27, 2020

Cheese Blintz

Cheese Blintz

A Cheese Blintz is one of my favorite breakfasts to enjoy. These thin pancakes are just like pancakes, except they're stuffed with this amazing filling made with two different types of cheeses sweetened with sugar.


  • 1/4 cup sugar
  • 1 teaspoon of vanilla
  • 1/2 teaspoon of salt
  • 8 ounces of cream cheese
  • 1 cup of flour
  • 4 eggs
  • 1 cup of milk
  • 1 cup of ricotta cheese
  • 1/4 cup sugar
  • 1 egg
  • 2 teaspoons of lemon juice
  • 1 teaspoon of vanilla


First, in a medium size bowl, add 4 eggs and the milk beat well. Stir in 1 cup of flour, 1/4 cup of sugar, vanilla and salt. Cover the bowl with plastic wrap and refrigerate 1 hour before using.

Then, while the dough is cooling, you can make the filling by combining the ricotta cheese, cream cheese, 1/4 cup sugar, 1 large egg, and 1 teaspoon of vanilla with a mixer in a small bowl. Mix until you get a uniform mixture. Heat a small, preferably six or seven inch nonstick skillet over medium heat, spray the skillet with nonstick spray or melted butter and pour in about 3 ounces of batter.
The pancake cooks for about 60 seconds before it starts to bubble and the pancake begins to dry, turn over and cook for another 15 seconds or so. When all the pancakes are done, add the cheese filling. 
The blintz should be golden brown.

To make the cheese filling, combine the ricotta cheese, cream cheese, 1 egg, 2 teaspoons of lemon juice and 1 teaspoon of vanilla in a small bowl. Stir until well combined, the mixture may remain a bit lumpy. The lumps will disappear when you cook the blintz. Add the cheese filling to the bottom third of the pancake.

Turn the bottom third over to the middle of the pancake. Then flip both sides to the middle. Then flip the top part down. These will look like mini burritos. To brown the blintz, add a small knob of butter to the pan and brown on both sides, it will take about 60 seconds on each side and serve with your favorite toppings. Happy Cooking Time.