If cheesecake is the crown of the Shavuot table, blintzes are its beating heart. These delicate crepes—paper-thin, golden-edged, wrapped around a cloud of sweetened farmer cheese—are the dish that grandmothers made with their eyes closed and their hands remembering. Every Ashkenazi family has a blintz story, and every blintz story ends the same way: there were never enough.
The word blintz comes from the Ukrainian blinets, a diminutive of blin (pancake), and the dish traveled with Jewish families from the shtetls of Eastern Europe to the delis of New York’s Lower East Side, to kitchen tables across America and Israel. On Shavuot, when we celebrate receiving the Torah with dairy foods, blintzes take center stage—a tradition so deeply rooted that many families cannot imagine the holiday without them. Some connect their shape to the Torah scrolls themselves: two rolled blintzes side by side on a plate, mirroring the two tablets of the covenant.
What separates a great blintz from a forgettable one is restraint. The crepe must be thin enough to see through—not a thick pancake, not a rubber disc, but a whisper of batter cooked on one side only, supple enough to fold without cracking. The filling must be rich but not heavy, sweet but not cloying, with the gentle tang of good farmer cheese balanced by a touch of vanilla and lemon. And the final pan-fry in butter must produce a golden, shattering crust that gives way to the warm, yielding filling within.
This recipe gets every detail right. The batter rests for 30 minutes so the flour fully hydrates—producing crepes that are tender, not tough. The filling drains properly so it doesn’t make the crepes soggy. And the two-stage cooking method (cook the crepe, fill it, then fry it) creates that magnificent contrast of textures that makes people close their eyes on the first bite.
What Makes This Recipe Special
- One-side-only crepe method — Cooking the blintz wrapper on one side only creates a crepe that is set on the bottom but still pliable on top, making it easy to fill and fold without cracking
- Rested batter for tender crepes — A 30-minute rest fully hydrates the flour and relaxes the gluten, producing silky, tear-resistant wrappers every time
- Dual-cheese filling — Farmer cheese provides the authentic tang and dry texture, while ricotta adds creaminess. The combination is superior to either alone
- Properly drained filling — Draining the cheese mixture prevents soggy blintzes—the most common failure in blintz-making
- Two-stage cooking — Crepes are made ahead, filled, then pan-fried in butter just before serving. The final fry creates a golden, buttery crust that shatters against the soft filling
- Freezer-friendly — Assembled blintzes freeze beautifully, making this the perfect make-ahead Shavuot recipe. Fill and fold days or weeks in advance, then fry straight from frozen
Halachic Notes
- Kosher Classification: Dairy (chalavi) — contains butter, farmer cheese, ricotta, eggs, and milk. Must be prepared with dairy-designated equipment. Wait the appropriate time after eating meat before enjoying.
- Eggs: All eggs must be cracked individually into a clear glass and checked for blood spots before use. This applies to both the crepe batter and the filling.
- Hafrashat Challah: This recipe uses approximately 150g of flour, well below the shiur. No separation required.
- Shavuot Custom: Blintzes are among the most beloved Shavuot foods in Ashkenazi tradition. Their rolled shape is said to resemble Torah scrolls, connecting the dish to the holiday’s celebration of receiving the Torah at Sinai. Many families serve blintzes as the main course of the dairy Shavuot meal.
- Bishul Yisroel: Some authorities consider pan-fried blintzes subject to bishul Yisroel requirements (food cooked by a Jew), since the filled blintzes are “fit for a king’s table.” A Jewish person should light the stove or be involved in the cooking process.
- Brachot: Borei minei mezonot before; Al hamichya after (when eaten as a snack or light meal outside of a bread meal).
- Shabbat/Yom Tov Timing: Crepes can be made before Yom Tov and refrigerated. On Yom Tov itself (when cooking is permitted from an existing flame), blintzes may be filled and fried fresh. On Shabbat, blintzes must be fully prepared before candle lighting and served at room temperature or kept warm on a blech/hot plate.
Ingredients
Blintz Wrappers (Crepes)
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| All-purpose flour | 150g | 1¼ cups | 100% |
| Whole milk | 300g | 1¼ cups | 200% |
| Water | 60g | ¼ cup | 40% |
| Large eggs | 100g (2 large) | 2 eggs | 67% |
| Unsalted butter, melted | 28g | 2 Tbsp | 19% |
| Granulated sugar | 12g | 1 Tbsp | 8% |
| Fine salt | 2g | ¼ tsp | 1.3% |
Cheese Filling
| Ingredient | Grams | Volume | Notes |
|---|---|---|---|
| Farmer cheese (dry curd cottage cheese) | 340g | 12 oz (1½ cups) | The authentic choice |
| Whole-milk ricotta, well drained | 225g | 1 cup | Adds creaminess |
| Large egg yolk | 18g (1 yolk) | 1 yolk | Check for blood spots |
| Granulated sugar | 50g | ¼ cup | Adjust to taste |
| Pure vanilla extract | 5g | 1 tsp | Kosher certified |
| Lemon zest (finely grated) | 3g | ½ tsp (1 lemon) | Brightens the filling |
| Fine salt | 1g | Pinch | Balances sweetness |
For Pan-Frying and Serving
| Ingredient | Grams | Volume | Notes |
|---|---|---|---|
| Unsalted butter | 56g | 4 Tbsp | For frying, in batches |
| Sour cream, for serving | — | To taste | Traditional accompaniment |
| Fresh berries or berry compote | — | To taste | Optional but beautiful |
| Powdered sugar for dusting | — | To taste | Optional |
Step-by-Step Instructions
Step 1: Make the Batter
Whisk together the eggs, milk, water, melted butter, sugar, and salt in a large bowl until smooth. Add the flour and whisk until just combined—the batter should be completely smooth with no lumps, about the consistency of heavy cream. If a few lumps remain, strain through a fine-mesh sieve. Do not overmix; you are not developing gluten here, you are simply hydrating the flour.
Cover the bowl and rest the batter for 30 minutes at room temperature. This rest is not optional—it allows the flour to fully absorb the liquid, the gluten to relax, and any air bubbles to dissipate. Rested batter produces crepes that are tender, not tough or rubbery. After resting, the batter should be thin and pourable, like melted ice cream. If it has thickened, stir in 1–2 tablespoons of water.
Step 2: Prepare the Filling
While the batter rests, make the filling. If your ricotta is wet, drain it in a fine-mesh sieve set over a bowl for 15 minutes. In a medium bowl, combine the farmer cheese, drained ricotta, egg yolk, sugar, vanilla, lemon zest, and salt. Mix with a fork until well combined but not completely smooth—a few small curds of farmer cheese add pleasant texture. Taste and adjust sweetness. Cover and refrigerate until ready to use.
Step 3: Cook the Crepes (One Side Only)
Heat a 20–22cm (8–9 inch) non-stick skillet or well-seasoned crepe pan over medium heat. Lightly brush with butter or oil using a paper towel—the pan should be barely slick, not pooling with fat. The pan is ready when a drop of water sizzles and evaporates immediately.
Lift the pan off the heat. Pour approximately 3 tablespoons (45ml) of batter into the center of the pan and immediately swirl the pan in a circular motion so the batter coats the bottom in a thin, even layer. Return to heat. Cook for 60–90 seconds until the top surface is set and no longer glossy, the edges begin to curl slightly, and the bottom is lightly golden. Do not flip. The blintz wrapper is cooked on one side only—the uncooked side will become the inside of the blintz, and its tacky surface helps seal the filling.
Slide the crepe out of the pan (cooked-side down) onto a clean kitchen towel or sheet of parchment paper. Repeat with remaining batter, stacking crepes between sheets of parchment if needed. You should get 16–18 crepes. Re-butter the pan every 3–4 crepes.
Step 4: Fill and Fold the Blintzes
Place a crepe cooked-side up on your work surface (the uncooked, slightly tacky side faces down). Place about 2 tablespoons (30g) of filling in the center of the lower third. Fold the bottom edge up over the filling, fold both sides in toward the center (like an envelope), then roll upward into a neat rectangular package, about 10cm (4 inches) long. The seam should be on the bottom. The tacky uncooked surface helps everything stay sealed. Repeat with remaining crepes and filling.
Step 5: Pan-Fry Until Golden
Melt 1 tablespoon of butter in a large skillet over medium heat. When the butter foams and the foam begins to subside, place the blintzes seam-side down in the pan. Do not crowd—work in batches of 4–5. Fry for 2–3 minutes per side until golden brown and crispy. The filling will warm through as the exterior crisps. Transfer to a plate lined with a paper towel. Add more butter between batches.
Step 6: Serve Immediately
Serve the blintzes hot, with a dollop of sour cream alongside. A scattering of fresh berries or a spoonful of warm berry compote is traditional. A light dusting of powdered sugar is optional but festive for the Shavuot table. Blintzes wait for no one—the contrast between the crispy exterior and warm, creamy filling is at its peak in the first few minutes.
Storage & Make-Ahead
- Crepes only (unfilled): Stack between parchment paper, wrap tightly in plastic, and refrigerate for up to 2 days or freeze for up to 1 month. Thaw in the refrigerator overnight before filling.
- Assembled, unfried blintzes: Place seam-side down on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for up to 24 hours. Or freeze in a single layer on the baking sheet, then transfer to a freezer bag once solid. Freeze for up to 2 months.
- Frying from frozen: Do not thaw. Fry directly from frozen in butter over medium-low heat, 3–4 minutes per side, until golden and heated through. Lower heat ensures the filling warms before the exterior burns.
- Reheating cooked blintzes: Reheat in a 175°C (350°F) oven for 8–10 minutes. Avoid microwaving—it makes the crepe rubbery and the filling unevenly hot.
- Shavuot / Yom Tov Prep: Make and fill blintzes 1–2 days ahead (or freeze weeks ahead). Fry on Yom Tov itself from an existing flame. This is the ideal make-ahead strategy—minimal work on the holiday, maximum impact at the table.
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Crepes tear when folding | Batter too thick, crepes too thin, or pan too hot (crepe is brittle) | Thin the batter with a tablespoon of water. Ensure the crepe is pliable, not crispy. Reduce heat slightly |
| Crepes are thick and rubbery | Too much batter per crepe or batter not rested | Use only 3 Tbsp batter per crepe. Rest batter for the full 30 minutes. Swirl quickly to spread thin |
| Crepes stick to the pan | Pan not properly seasoned or heated, too little butter | Use a non-stick pan. Ensure it’s properly heated before adding batter. Re-butter every 3–4 crepes |
| Filling leaks during frying | Blintzes not sealed properly, filling too wet, or pan too hot | Drain ricotta before mixing. Fold tightly with seam down. Fry over medium, not high heat |
| Blintzes are soggy, not crispy | Not enough butter in the pan, heat too low, or blintzes crowded | Use a generous tablespoon of butter per batch. Maintain medium heat. Fry no more than 4–5 at a time |
| First crepe is always bad | This is completely normal—it’s the pan calibrating | Accept it. The first crepe is the chef’s snack. Adjust heat and batter quantity based on the first attempt |
| Filling is grainy or dry | Using only farmer cheese without ricotta, or overmixing | The dual-cheese blend is essential. Mix with a fork, not a food processor. A few small curds are desirable |
Frequently Asked Questions
What is farmer cheese, and can I substitute something else?
Farmer cheese is a dry, crumbly fresh cheese with a mild tang—essentially pressed cottage cheese with most of the whey removed. It’s the traditional filling cheese for blintzes in Ashkenazi cooking, prized for its dry texture that won’t make the crepes soggy. If you cannot find farmer cheese (look in the kosher dairy section), you can substitute dry-curd cottage cheese (identical product, different name) or well-drained regular cottage cheese pulsed briefly in a food processor. In a pinch, use all ricotta—but drain it thoroughly in a cheesecloth-lined sieve for at least 30 minutes, pressing gently to remove excess moisture.
Can I bake the blintzes instead of frying them?
Yes. Place assembled blintzes seam-side down on a buttered baking sheet. Brush the tops generously with melted butter. Bake at 200°C (400°F) for 18–22 minutes, until golden on top and crispy on the bottom. The result is lighter than pan-fried blintzes but still satisfying. Many families prefer this method when making a large batch for a Shavuot crowd, as you can bake 16–18 blintzes at once instead of frying in batches.
How far ahead can I make blintzes?
Blintzes are one of the most freezer-friendly foods in all of Jewish cooking. Assemble them up to 2 months ahead: fill and fold, freeze in a single layer on a baking sheet, then transfer to freezer bags. On Shavuot, fry directly from frozen (3–4 minutes per side over medium-low heat). Many grandmothers would fill their freezers with blintzes in the weeks before Shavuot, pulling out batches as guests arrived. The crepes themselves can be made 2 days ahead and refrigerated in a stack.
Why cook the crepe on one side only?
This is the key technique that distinguishes a blintz from a regular filled crepe. Cooking on one side only leaves the top surface slightly tacky and unset. When you fill and fold the blintz, this tacky surface becomes the inside and acts as a natural adhesive, sealing the filling inside without any need for egg wash or crimping. The uncooked side also remains soft and pliable, making it easy to fold without cracking. The second “cooking” happens during the final pan-fry, when the entire exterior becomes golden and crisp.
What are the best toppings for blintzes?
The classic Ashkenazi accompaniment is a generous dollop of cold sour cream alongside the hot blintzes—the temperature and texture contrast is magnificent. Fresh berries (strawberries, blueberries, or a mix) are traditional for Shavuot, when berries are in season. A warm berry compote made by simmering berries with a little sugar and lemon juice is festive and beautiful. Applesauce is another traditional option, particularly in families of Polish and Lithuanian descent. A dusting of powdered sugar adds elegance. Keep it simple—the blintz itself should be the star.
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