Cheese Blintzes
Delicate golden crepes folded into neat parcels around a sweet, creamy cheese filling and fried gently in butter.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 395 kcal
Equipment
- •Non-stick frypan
- •Mixing bowls
- •Whisk
- •Spatula
- •Measuring spoons
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 23 g
- carbs
- 32 g
- fibre
- 1 g
- protein
- 14 g
- calories
- 395 kcal
Instructions
- 1
Whisk the eggs, milk, water, melted butter, 1 tablespoon caster sugar, and salt together in a bowl.
- 2
Add the plain flour and whisk until the batter is completely smooth and lump-free.
- 3
Rest the crepe batter on the kitchen bench for 15 minutes.
- 4
Mix the quark, softened cream cheese, egg yolk, remaining caster sugar, vanilla, and lemon zest in a separate bowl.
- 5
Heat a lightly buttered non-stick frypan over medium heat.
- 6
Pour 60 ml of batter into the pan, swirling quickly to form a thin, even pancake.
- 7
Cook for 90 seconds on one side only until the top is dry, then slide onto a plate.
- 8
Repeat with the remaining batter to make 8 wrappers, stacking them cooked-side up.
- 9
Spoon two tablespoons of cheese filling along the lower third of each wrapper on the cooked side.
- 10
Fold the bottom edge over the filling, fold in both sides, and roll up into a neat parcel.
- 11
Melt a tablespoon of butter in the frypan over medium-low heat.
- 12
Fry the filled blintzes seam-side down for 3 minutes per side until golden brown and heated through.
Chef's tips
Frying only one side of the wrapper leaves the uncooked side soft, which bonds tightly when rolled and fried. Ensure your cheese is well-drained so the filling stays thick inside the hot parcel.
Ingredient substitutions
- quark → well-drained traditional ricotta or farmer's cheese
- full cream milk → oat milk or soy milk
Storage
Store uncooked, rolled blintzes covered in the fridge for up to two days, or freeze in a single layer before bagging.
Reheating
Reheat cooked blintzes in a lightly buttered frypan over medium-low heat until warmed through and crisp.
Common mistakes to avoid
- •Frying both sides of the initial wrapper, which prevents the parcel from sealing properly.
- •Using wet cheese without draining, resulting in a runny filling that leaks during the final fry.
Serving suggestions
Cooked Cheese Blintzes?
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