Cheese Blintzes

December 12, 2019 Published by Dina
Cheese blintzes

Going back to my roots here with these cheese blintzes. My mother used to make them when I was growing up and when I lived in Calgary I went to the farmers market where Marguerite was making wonderful blintzes for sale every week. Now when I want them I have to make them myself.

Blintzes are easy to make. They are basically egg based crepes filled with sweetened cottage cheese (I use local ricotta), folded into a neat package, fried lightly in butter and served with berry sauce and sour cream (or creme fraiche). I scatter chopped candied hazelnuts over, not traditional but adds a little texture. It’s not a must.

Cheese Blintzes with Blackberry Sauce and Creme Fraiche

Recipe by Dina Honke


Prep time


Cooking time






  • 4 tablespoon butter, melted

  • 4 eggs

  • 1 tablespoon sugar

  • 2 cups milk or water, more if needed for thinning later

  • 2 cups flour

  • Cheese Filling
  • 3 cups ricotta

  • 3 egg yolks

  • 3 tablespoons sugar

  • 1 tablespoon grated orange rind

  • For frying and serving
  • 4 tablespoons butter for frying

  • 1 cup berry sauce (see below or heat up berry jam in microwave)

  • 1 cup creme fraiche or sour cream

  • 1 cup chopped caramelized walnuts or hazelnuts

  • Berry sauce
  • 3 cups blackberries

  • 1/3 cup sugar

  • 1/2 cup water


  • Combine crepe ingredients in a bowl and mix with an immersion blender so no lumps remain.
  • Set aside for 30 minutes to hydrate the flour. When ready to proceed check the batter and add a little water if needed to make a consistency of whipping cream. It should be spreadable and not be too thick.
  • Heat up an 8″ skillet and spray with non-stick oil.
  • Pour in a 1/4 cup batter and swirl it around the pan to make a thin circle.
  • Cook, turning over once until both sides are golden.
  • Repeat until all batter is used.
  • Assembly
  • Combine the cheese, egg yolks, sugar and orange zest in a bowl.
  • To assemble place a pancake on your work surface with the darker side down.
  • Place about 1/4 cup cheese on the lower 1/3 part, fold the bottom over the cheese and then bring in the sides to meet in the middle. Now roll the crepe upwards away from you to create a rectangular package, seam side down.
  • Repeat until you use up all the filling.
  • Heat butter in the skillet, add 2-3 blintzes seam side down and cook about 2 minutes until they turn a little golden. Turn over once and cook until that side is golden and a bit crisp. This will be the top side of the blintzes.
  • Serve 1-2 per person with the berry sauce and creme fraiche
  • Berry sauce
  • Combine berries, sugar and water in a small sauce pan and bring to a slow boil.
  • Lower heat and let simmer until berries break down and sugar dissolves. Let cook until the sauce reduces and thicken enough.

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