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Cheese Blintzes

Cheese Blintzes
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Yield: Makes 16.

A crunchy crˆpelike wrapping around a rich. cheese filling somewhat reminiscent of cheesecake. Serve with a generous dollop of sour cream for breakfast, or top with strawberry or blueberry sauce and serve as a dessert. –The Concord, Kiamesha Lake, New York


  • 3 eggs
  • 1-1/2 cups milk
  • 1 cup flour
  • 3 tablespoons oil
  • Pinch of salt
  • 2 tablespoons sugar
  • 3 tablespoons butter, melted
  • Butter or oil for cooking
  • Cheese Filling (recipe follows)
  • Fine sugar for dusting


In a medium bowl blend the eggs, milk, flour, oil, salt, sugar, and melted butter. Mix well to form a smooth batter. Heat a 6-inch skillet and grease well. Ladle in enough batter to cover the bottom of the pan. Cook until lightly browned and dry; lift out with a spatula and cool. Grease the pan for each additional blintz. Prepare the Cheese Filling. Place 1 tablespoon of the filling on the browned side of the skin. Fold the edges over to form an envelope. Fry in the butter or oil until nicely browned on both sides. Serve hot, sprinkled with fine sugar.

Cheese Filling


  • 1 cup cream cheese
  • 1/2 cup farmer cheese
  • 1/2 cup bakers cheese
  • 1-1/2 teaspoons flour
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon sugar
  • Orange and lemon zest to taste


Blend all the ingredients until smooth and creamy.

You can substitute dry cottage cheese or pot cheese for farmer cheese; ricotta can replace bakers cheese.
Updated Friday, October 23rd, 2009

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