Cheese Blintzes with Berry Jam

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Prep Time: 30 minutes
Cook Time: 45 minutes
Servings: 4

Blintzes can be filled with a sweet or savory filling. Here, farmer and ricotta cheeses are mixed with a little sugar and lemon zest to create a smooth, creamy filling with just a hint of sweetness. If you decide to create your own filling, make sure that it does not contain too much liquid, which will make the blintzes soggy.


For the blintzes: 

  • 1 cup all-purpose flour 
  • 1/2 tsp. salt 
  • 3 eggs 
  • 3/4 cup milk 
  • 3/4 cup water 
  • 3 Tbs. unsalted butter, melted, plus 2 Tbs. butter, softened 

For the berry jam:  

  • 2 tsp. cornstarch, dissolved in 3 Tbs. water 
  • 1 cup blueberries 
  • 1 cup blackberries 
  • 1 cup raspberries 
  • 3 Tbs. sugar 
  • One 3-inch cinnamon stick 

For the filling: 

  • 1 cup farmer cheese 
  • 1 cup whole-milk or part-skim ricotta cheese 
  • 2 Tbs. sugar 
  • 1/4 tsp. grated lemon zest 
  • 1/2 tsp. vanilla extract 
  • 4 tsp. unsalted butter 
  • Blueberries and raspberries for garnish 


To make the blintz batter by hand, in a bowl, combine the flour and salt. Add the eggs, milk and water, and whisk until smooth and blended. Add the 3 Tbs. melted butter and whisk until smooth. Cover and refrigerate for 1 hour.

To make the blintz batter with a food processor, combine the flour and salt in the processor. Add the eggs, milk and water and process until smooth and blended, about 10 seconds. Add the 3 Tbs. melted butter and process until smooth, about 4 seconds. Pour into a bowl, cover and refrigerate for about 20 minutes.

Meanwhile, make the berry jam: In a nonreactive saucepan over medium heat, combine the dissolved cornstarch, blueberries, blackberries, raspberries, sugar and cinnamon stick. Bring to a gentle boil and cook, stirring gently, until the jam thickens slightly, about 1 minute. Cover, reduce the heat to low and cook at a gentle simmer for 3 minutes, adjusting the heat as needed to maintain a simmer. Uncover and continue to simmer, stirring occasionally, for 2 minutes. Remove and discard the cinnamon stick. Serve the jam warm, or store in an airtight container in the refrigerator for up to 3 days. Warm over low heat before serving.

To cook the blintzes, place a 9-inch fry pan with low, sloping sides over medium heat and heat until hot enough for a drop of water to sizzle and then immediately evaporate. Brush with about 1/2 tsp. of the softened butter. For each blintz, ladle about 1/4 cup batter into the center of the pan, tilting the pan so the batter forms a thin layer on the bottom. Cook until the edges begin to brown and the top of the blintz is set, 1 1/2 to 2 minutes. Using a wide spatula, carefully turn the blintz over and cook for about 1 minute more.

Turn the blintz out onto a plate. Repeat with the remaining butter and batter. Stack the blintzes on a plate, putting a piece of wax paper between each. You will have at least 12 blintzes. The blintzes can be covered and refrigerated for up to 2 days.

To make the filling, in a large bowl, combine the farmer and ricotta cheeses, sugar, lemon zest and vanilla and stir until blended.

Spread about 2 Tbs. of the cheese filling in the center of each blintz. Fold the sides over the filling, then fold in the ends to enclose the filling completely and form a rectangle.

In a large fry pan over medium heat, melt 2 tsp. of the butter. When the butter just begins to sizzle, add half of the blintzes, seam side down, and fry until browned, about 2 minutes. Repeat with the remaining butter and blintzes. Serve hot with the jam and berries on top. Serves 4.

Adapted from Williams-Sonoma Essentials of Breakfast and Brunch, by Georgeanne Brennan, Elinor Klivans, Jordan Mackay and Charles Pierce (Oxmoor House, 2007).

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