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Cottage Cheese Blintzes


"I got this recipe from my mom, and even when I thought cottage cheese was nasty I loved this recipe! Great if you're trying to encourage someone to eat cottage cheese, or just to eat as a snack! Serve hot or cold, with jam or any other topping. "
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55 m servings 149 cals
Original recipe yields 15 servings (15 blintzes)


  • Calories:
  • 149 kcal
  • 7%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 264 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
  2. Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
  3. Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
  4. Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.


  • Cook's Note
  • It's best to begin draining the cottage cheese first off, since it can take awhile. The less liquid in the cottage cheese, the easier it will be to make the crepe. Using a colander or sieve is best, so long as the holes aren't too big.

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Read all reviews 8
  1. 8 Ratings

Most helpful positive review

These blitz's where really good. All of the family loved them, easy to make and very tasty. I made them just like recipe calls for, worked out perfect!

Most helpful critical review

They just were not as good as I had hoped.

Most helpful
Most positive
Least positive

These blitz's where really good. All of the family loved them, easy to make and very tasty. I made them just like recipe calls for, worked out perfect!

They just were not as good as I had hoped.

Very very bland, the filling was too soft even when cooked, and the quantity was WAY off for the filling. I made half and it filled all of the blintzes. And the crepes are too eggy--I'll stick...

After reading the reviews, I decided to use the basic crepe recipe rather than this recipe, because the family would not have liked eggy tasting crepes. the filling was very tasty. I used 1 t...

I made a couple substitutions - whole wheat flour and almond milk, and they turned out great! I didn't have lemon juice, but could tell that would have balanced the filling out perfectly.

Good base just added cream cheese

Not very tasty. It was an easy recipe, but very bland. I followed the recipe carefully. I love cottage cheese, but I didn't like these.

REALLY enjoyed this recipe and so easy. Thanks for sharing!