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Jewish cheese blintzes for Shavuot with fruit and sour cream

Jewish Cheese Blintzes for Shavuot

Cheese blintzes are a delicious brunch, light dinner, or addition to your buffet table. They are slightly sweet but not dessert. 

Course Brunch
Cuisine Jewish
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 blintzes
Author Laura



  • 1 cup flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon baking powder
  • 2 large eggs
  • 1 cup water


  • 8 ounces small curd cottage cheese
  • 8 ounces ricotta cheese
  • 1 large egg
  • 1 & 1/2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon grated lemon zest
  • 1 pinch kosher salt
  • 1 tablespoon unsalted butter, melted

For Frying

  • 3+ tablespoons unsalted butter



  1. Whisk together the flour, salt, sugar, and baking powder. Set aside. Mix together the eggs and 1 cup water. 

  2. Using a strainer or sifter, add the dry ingredients into the wet ones. Add a few tablespoons more water (2-4) to get batter to be loose but not watery. I added 4 tablespoons more water, for a total of 1 & 1/4 cups water. Let the batter sit while you prepare the filling. 


  1. Mix together the filling ingredients in a medium-sized bowl. 

    Filling for cheese blintzes.

Putting together the blintzes

  1. Wipe an 8-inch pan, preferably non-stick, with a small dab of butter and pre-heat the pan. Put about 1/4 cup of batter in the pan, swirl it around to cover the entire pan with a light coating of batter, and cook the pancake until the bottom is golden. Slide the pancake onto a plate (without cooking the other side), add a bit more butter to the pan if necessary and repeat. 

    Making pancakes for cheese blintzes
  2. Separate each pancake with a small piece of waxed paper or parchment. Let the pancakes cool until you can easily handle them. 

    Pancakes for blintzes cooling on a plate
  3. Once the pancakes have cooled, put one, cooked side up, on a plate or cutting board. Add 1/4 cup of cheese filling. Fold one side over on the cheese filling. 

  4. Fold the opposite side, then fold the top and bottom, so that the pancake resembles an envelope. It can be square or rectangular, depending on whether you center the cheese as a large spoonful or make it a longer rectangle. It doesn't matter. 

  5. Add 1-2 tablespoons of butter to a pan. (You can use the same pan you made the pancakes in.) Once the butter is melted and the pan is heated, add blintzes with the folded sides down. Do not crowd them. Gently heat until the bottom is golden brown. 

    Starting to fry cheese blintzes.
  6. Then turn the blintzes on the other side and continue cooking under a medium-low flame until they brown on the second side. You may want to cover the pan for a minute or two to assure that the inside filling is well heated. 

    Frying second side of blintzes.
  7. Serve immediately with sour cream and fruit. 

Recipe Notes

For making the pancakes, you can use a crepe pan if you have one, but it's not necessary. A frying pan or skillet with sloping sides works fine, especially if it is non-stick. 

Don't worry if your pancakes aren't perfect at the edges. The pancakes are folded up, so none of the edges show.