Want to make delicious, airy, thin cheese blintzes with that creamy filling for Shavuos?
This is my mother’s cheese blintzes recipe, the all-time best.
The Best Cheese Blintzes
Serves: 10-14 depending on how thin you can make them!
Ingredients
- 4 eggs
- 1 cup flour
- 1 cup milk
- 7 tablespoons sugar
Filling:
- 1 cup heavy cream or non-dairy whipped topping
- 1 box of instant vanilla pudding
- 1 (8.8 ounce) container Tnuva 95% (5%) Quark Cheese
- ½ cup sugar
Instructions
- Add eggs to the bowl of an electric mixer. While mixing on low speed, add flour and milk at the same time. Then add sugar and mix until smooth.
- Grease a frying pan with a little oil. Using a ladle, spoon crepe batter onto the skillet. Right away, swirl it very fast so it should spread as much as possible. As soon as it cooks through, flip it over and cook for another minute or so.
- Prepare the filling. Whip cream until stiff. Add pudding, cheese, and sugar. Add cheese filling to inside of blintzes and roll up. You will have extra filling.
Check out this post on cheese latkes
I made these for a summer shalosh seudos extra. They were divine! My family loved them. My previous cheese filling called for whipped cottage cheese and we never liked the “piecy” texture of it. This was really creamy. I added some lemon juice to counteract some of the sweetness. Was a real hit, thank you!!
Why not just cut some of the sugar? I would leave the sugar out of the filling, especially if you’re using parve whip. I routinely cut at least 1/3 of the sugar from everything, without effecting the taste or texture.
What can you use instead of quark cheese?
Not aware of any similar replacement.
This is the ultimate blintz recipe! PSA – do not try any other recipe, THIS IS IT!
Although I do have some comments to make it even easier:
We cannot get quark cheese where I live, so Google said cream cheese is an ideal alternative, and it comes out INCREDIBLE!
I blend all of the crepe ingredients together in my blender. This ensures a good mix AND super easy pouring.
I use a non-stick frying pan, with a shpritz of spray oil every couple of blintzes. With the right equipment, I was able to get them super thin on my first try!
The rolling method used here makes for a very fat but ‘short’ blintz. I roll mind in a different fashion, which makes them much longer, and therefore they look much bigger.
And one last thing – use OSEM Vanilla Pudding! I tried Godiva and it was awful in comparison. The Osem brand just works.
Will these freeze and defrost well?
Would it work to mix eggs, flour, and milk by hand instead of a mixer?
Do these get fried after filljng?
Do you need to fry them when done ?