Cheese Blintzes
A Kitchen Muse: 
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 14
A wonderful breakfast or brunch offering - especially for Mother's Day!
  • Crepes:
  • 1 cup water
  • ¾ cup milk
  • 3 large eggs
  • 5 tablespoons butter, melted
  • ½ teaspoon salt
  • 1½ cups unbleached all purpose flour
  • Cheese Filling:
  • 1¾ cups (16-ounce container) cottage cheese
  • 2 cups (15-ounce container) ricotta cheese
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon zest
  • 2 tablespoons sugar
  1. Crepes:
  2. In a medium-sized mixing bowl, whisk everything together to make a smooth batter.
  3. Place the batter in the refrigerator for 1 hour or longer, in order to relax the gluten.
  4. Heat an 8-inch (or slightly larger) crepe or omelet pan until a drop of water skips across the pan.
  5. Lightly grease the pan, and pour a scant ¼-cupful of batter into the middle.
  6. Tilt the pan and swirl the batter to completely coat the bottom with batter.
  7. Cook until the crepe is opaque and set.
  8. Transfer the crepes, "uncooked" side down, to a sheet pan or rack to cool.
  9. Note: you only cook the crepes on one side; this is sufficient to cook them all the way through.
  10. When you stack them, stack them "uncooked" side down, so that this side will be on the outside when you roll them.
  11. Cheese Filling:
  12. Place the cottage cheese and ricotta cheese in a colander lined with cheesecloth, or in a yogurt cheese maker.
  13. Let it drain for 1½ to 2 hours, pressing down lightly occasionally.
  14. For a smoother, creamier filling, blend all of the ingredients in a food processor.
  15. For a more traditional, grainier filling, simply mash the cottage cheese with a fork, and stir in the remaining ingredients.
  16. Assembly:
  17. Use approximately 2 rounded teaspoons filling for each 8-inch crepe. Place the filling about 2 inches from the top of the crepe, fold the sides in, fold the top down, then loosely roll the crepe into a log.
  18. This is the same as the procedure used to make eggrolls; the point is to contain the filling.
  19. Heat a medium-sized frying pan, and spray with oil spray.
  20. Saute the blintzes until they're lightly browned and heated through. Alternatively, nestle the blintzes in a buttered 13 x 9-inch pan, and bake them in a preheated 350°F oven for 25 to 30 minutes, or until they're thoroughly heated.
Recipe by A Muse in My Kitchen at