Marylyn's Cheese Blintzes Recipe -
Marylyn's Cheese Blintzes Recipe

Marylyn's Cheese Blintzes

Recipe by  

"These blintzes are smooth and creamy and freeze well. May be served with sour cream."

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Ingredients Edit and Save

Original recipe makes 20 blintzes Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    1 hr 35 mins


  1. Place the water, milk, eggs, melted butter, 1/2 teaspoon of salt, 1 teaspoon of vanilla extract, and flour in the container of a blender, and blend until the mixture forms a smooth batter, about 1 minute. Pour into a bowl, and refrigerate at least 1 hour.
  2. Clean the blender container, then add the cottage cheese, farmers cheese, sour cream, sugar, 1 teaspoon of vanilla extract, and 1 pinch of salt. Pulse the filling mixture a few times to combine, then blend until the filling is smooth, about 2 minutes.
  3. Melt 1 teaspoon of butter in an 8-inch skillet over medium heat until the foam disappears from the skillet. Pour about 2 tablespoons of batter into the heated skillet, and swirl the pan to coat the bottom completely. Cook until the crepe is opaque and set, 1 to 2 minutes, and set aside, uncooked side down, on a plate lined with wax paper. Repeat with the rest of the batter, buttering the pan every few crepes if needed.
  4. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1 1/2 tablespoons of cheese filling about 1 1/2 inches from the top of the crepe. Fold the top edge of the crepe over the filling, and fold the two sides inward to completely enclose the cheese. Roll the crepe over to seal the filling in, making a compact filled roll.
  5. Melt 1 teaspoon of butter, or as needed, in a skillet over medium-low heat. Pan fry the blintzes on both sides until the filling is hot and brown spots appear on the crepe, 1 to 2 minutes per side.
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  • Cook's Notes:
  • You can also bake them in a greased pan at 350 degrees F (175 degrees C) for about 30 minutes or until thoroughly browned and heated.
  • These can be frozen and should then be cooked frozen, not thawed.

Reviews More Reviews

Jan 04, 2010

Just the filling I was looking for! I was not able to find farmers cheese, but used a neufchatel cheese, which is suppose to be the american equivilent. I used my own crepe recipe that was very similar. They turned out beautifully with fresh blueberries and rhubarb sauce. They were a great breakfast start to our New Year. Thank you!

Dec 28, 2010

these are great the kids loved them

Mar 09, 2013

This was a stretch for my level of cooking but I really enjoyed the learning process! I had never made crepes before and it took a little practice to get them to come out right. The trick I found was to use a VERY lightly buttered / oiled pan. I couldn’t find farmers cheese so I used unripened goats milk cheese. It has the same consistency as farmers cheese but as it turns out it is a little more tart. If using this cheese again I’d add a little more sugar to compensate. With everything made I was now ready to roll up some blintzes! I had a tough time getting them to stay together. I googled some blintz images and saw that a lot were made into square pockets instead of rolls. I put a dab of filling in the middle of the crepe, folded the sides in and then folded in the top and bottom. I found it much easier than rolling and it stayed together a lot better, plus I could get a lot more filling in them this way! I tried frying a couple up right away but this was a mistake. They flopped open in the pan. I let the others sit for a bit and they firmed up nicely and were much easier to fry. All in all a great recipe and the end product was delicious. I’ll definitely be making this again!

Oct 05, 2014

Very easy recipe to follow. I've been using this recipe for a couple of years now. I found that it's best to use very little butter when cooking the crepes. I buttered the pan for the first one and never used butter again. It's easiest to pan fry them seam side down first so they don't pop open. My family loves them with strawberries and whipped cream on top.

Feb 17, 2013

I made another crepe recipe, but used the filling in this recipe. I added an additional tablespoon sugar and an additional teaspoon vanilla, plus a dash of cinnamon, and it was delicious!! My son, who is a huge blintz fan and one of my critics, loved them. Topped with strawberry sauce and whipped cream made them restaurant quality. This is a great basic cheese filling that can be tweaked in many ways. I will make these again and again.

Dec 27, 2012

The blintz filling in this recipe is great! (I used another French crepe recipe I already had.) We had a family breakfast after Christmas, and everyone enjoyed these, with canned blueberry pie filling, and my favorite, raspberries! I used cream cheese in place of the farmers cheese and it was perfect!

Apr 24, 2014

A very good blintz recipe. Filling was smooth, creamy, with a touch of sweetness. And the crepe recipe is a good, basic one. Easy even for beginners once you do 1 or 2 of them to get the feel for it. I'll be making this again.

Sep 22, 2013

Fun to make and tasty.


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  • Calories
  • 321 kcal
  • 16%
  • Carbohydrates
  • 19.7 g
  • 6%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 19.7 g
  • 30%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 15.1 g
  • 30%
  • Sodium
  • 540 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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