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Cheese Blintz (Easy Homemade Blintzes)
Homemade cheese blintz with a light crepe and creamy cottage cheese filling—simple, delicious, and perfect for breakfast or brunch.
Equipment
- 10-Inch Nonstick Pan
Ingredients
Crepe Batter:
- 1 ¼ cups Fairlife fat-free milk
- 1 cup all-purpose flour
- 2 to 3 tablespoons cold water
- 3 large eggs
- 1 teaspoon vegetable oil
- 2 teaspoons monk fruit sweetener (or sugar of your choice)
- ¼ teaspoon kosher salt
- ½ teaspoon vanilla extract
- cooking spray
Blintz Filling:
- 1 ½ cups part-skim cottage cheese (I like Good Culture, strained well)
- ½ cup whipped cream cheese (at room temperature)
- 1 large egg
- 3 tablespoons monk fruit sweetener (or sugar of your choice)
- 1 medium lemon (zested)
- 1 pinch salt
- 1 tablespoon powdered sugar (for topping)
- berry sauce (for serving, optional (see notes below))
Instructions
- Combine milk, flour, water, eggs, oil, monk fruit, salt, and vanilla in a blender.
- Blend until completely smooth without over-mixing, 30 to 60 seconds, scraping down the sides as needed. Set aside to rest.
- Meanwhile, make the filling: Whisk cottage cheese, cream cheese, egg, 2 tablespoons monk fruit sweetener, or sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. You can also blend this in a blender for a smoother texture. Cover and refrigerate until needed.
- Heat a 10-inch, nonstick skillet over medium heat. When hot spray with cooking spray and pour in a generous ¼ cup or scant ⅓ cup batter. Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, and the bottom sets, about 30 to 60 seconds.
- Flip the crepe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crepes.
- Preheat the oven to 325°F. Lightly spray a baking dish with oil.
- Spoon about 3 tablespoons filling onto each crepe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly. Fold in both sides, then roll crepe into a small filled rectangle (blintz), ending with the seam on the bottom.
- Spray a large skillet with oil (or butter) over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.
- Bake in the preheated oven to firm up the filling, about 10 to 12 minutes. Cool blintzes abut 5 minutes, then dust lightly with remaining powdered sugar and serve.
Video
Notes
Recipe Tip:
To make these ahead, refrigerate the rolled-up blintzes until you're ready to serve them, then follow directions for browning in butter.Optional Berry Sauce:
To a medium saucepan add 1 ½ cups fresh of frozen berries (mixed berries, blueberries, raspberries, cherries), the zest of 1 lemon, and ¼ cup monk fruit sweetener. Bring to a low boil and simmer 5 to 6 minutes. Stir in additional 1 cup berries and remove from heat. Spoon the sauce over blintzes, and serve.Nutrition
Serving: 2blintzes, Calories: 257kcal, Carbohydrates: 33g, Protein: 18g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 168mg, Sodium: 349mg, Fiber: 1g, Sugar: 5g
- WW Points: 8