Strawberry Cheese Blintzes |
Prep time
Cook time
Total time
Recipe type: Breakfast
Cuisine: Jewish
Serves: 3
  • Crepe Batter Ingredients

  • 1 cup + 2 Tablespoons cake flour
  • 2 Tablespoons each of white sugar and brown sugar, separated
  • 1 cup 2% milk
  • ¼ cup heavy cream
  • 4 Tablespoons butter, melted
  • 2 eggs
  • 3 dashes cinnamon
  • 1 dash nutmeg
  • Small pinch of salt
  • 1 teaspoon vanilla extract
  • Strawberry Topping Ingredients

  • 16-20 oz of strawberries, cored and thinly sliced, reserving ¾ freshly sliced in a small bowl
  • ½ cup sugar
  • 3 Tablespoons Cornstarch
  • 1 teaspoon vanilla extract
  • Blintz Filling Ingredients

  • 1 (8 oz.) package cream cheese, softened 1 hour (take out first)
  • ¼ cup granulated sugar
  • 1 egg
  • ¼ teaspoon vanilla extract
  • Pinch of salt
  • Additional Necessities

  • Raspberry (preferred) or Strawberry syrup, to drizzle
  • Melted Butter, pastry brush, to coat crepe skillet
  • Greased Cookie Sheet
  1. Begin making Crepe Batter:

  2. Add the brown sugar and salt to hot melted butter and whisk together to melt the brown sugar, set aside.
  3. Measure flour and granulated sugar into a small metal bowl, then whisk to combine.
  4. Pour in the milk and cream all at once. Whisk very well, you want very little clumps.
  5. Add the butter to flour mixture and mix well.
  6. Add vanilla to eggs.
  7. Add eggs one at a time (cracked first into a separate bowl) to flour mixture, whisking well to incorporate.
  8. Sprinkle in a dash of cinnamon and nutmeg, whisk once more, and then set aside.
  9. The longer you let a crepe batter sit, the better it will be. Also, it may appear thin, but will make delicious crepes.
  10. Next, make Strawberry Topping:

  11. Core and slice thinly your strawberries, putting the first ¾ cup of strawberry slices into a small bowl to reserve; the rest of the slices can go into a small metal bowl.
  12. About halfway through cutting the strawberries, add the sugar and vanilla extract to the slices, mix well.
  13. Continue slicing strawberries until they are done. Mix well to incorporate with the resting strawberries.
  14. Set aside and let the strawberries sweat, the more juice the better, which means let it sit at least 30 minutes.
  15. In a medium saucepot, put in cornstarch and pour as much of the strawberry liquid onto cornstarch and whisk to combine.
  16. Add strawberries and stir with a wooden spoon.
  17. Over medium heat, let strawberries thicken, stirring often.
  18. Allow the mixture to come to a boil, then the heat off and stir for another minute or two.
  19. Pour into a bowl and set aside to cool to room temperature (best served this way, not refrigerated).
  20. Now, make the cheese filling:

  21. In a mixing bowl, cream the cream cheese until smooth with a hand mixer until smooth.
  22. Add sugar and fully incorporate.
  23. Next, add egg and vanilla, beat until fully combined, scraping the bowl every once in awhile. Set aside.
  24. Crepes to the Pan:

  25. Place a large skillet over medium-low heat.
  26. After 5 minutes, brush melted butter all over the bottom and sides of skillet.
  27. Pour about ½ of a dry measuring cup of crepe batter directly into the middle of the pan.
  28. Immediately pick up the pan and gently tip the pan in a circular motion, moving the batter around the edges of the crepe to make it larger. By the time you are done doing this, the crepe should be the size of the bottom of the pan.
  29. Let it cook for about 1 minute, then ever so gently with a wide spatula, flip the crepe onto the other side and cook for 30 seconds longer.
  30. Pick up gently again, and place onto a waiting plate.
  31. It may be crumpled, so with your hands, pull the edges out to create a smooth crepe.
  32. Cover with a clean towel. Repeat this until you have no batter left.
  33. Filling the Crepes:

  34. Place your crepe on the cookie sheet.
  35. Spoon in two tablespoons of cheese filling into the bottom third of the crepe.
  36. Fold the crepe over, keeping the filling at the bottom of the crepe. Fold once more, than fold the sides of the crepe in toward the middle and continue rolling the crepe.
  37. Place it on the pan seam side down. Repeat until the blintzes are made.
  38. Fry the Blintzes:

  39. On medium-low heat, place the large skillet.
  40. Brush liberally with melted butter.
  41. Place 4 blintzes in the pan, seam side down.
  42. Cook for 3-4 minutes until fried crispy brown.
  43. Flip and fry again for another 3-4 minutes until golden brown.
  44. This will cook the cheese mixture through and crisp the crepes.
  45. Prepare the Blintzes:

  46. Place two blintzes onto a plate.
  47. Spread the strawberry topping liberally in the crease between the two blintzes.
  48. Now, top with 2 tablespoons of fresh slices strawberries.
  49. Serve immediately with preferred accompaniments.
Recipe by You Gotta Eat This! at