Cheese Blintzes

Cheese BlintzesRecipe
Served anytime except the Sabbath, these Jewish cheese blintzes are especially good for Shavuoth, when dairy products are the typical fare. We use fat-free cottage cheese in the filling and serve them with fresh fruit instead of dollops of sour cream.


8 servings (serving size: 1 blintz and 1/4 cup blueberries)

Recipe from

Cooking Light

Nutritional Information

Calories 176
Caloriesfromfat 29 %
Fat 5.7 g
Satfat 2.2 g
Monofat 1 g
Polyfat 1.2 g
Protein 9.1 g
Carbohydrate 22.1 g
Fiber 1.9 g
Cholesterol 63 mg
Iron 0.7 mg
Sodium 256 mg
Calcium 82 mg


1 cup fat-free cottage cheese
4 ounces tub-style light cream cheese (about 1/2 cup)
1/4 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 cups skim milk
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3 large eggs
Cooking spray
2 cups blueberries or other fresh berries
2 teaspoons powdered sugar


Place cottage cheese in a blender or food processor, and process until smooth, scraping sides of processor bowl once. Add cream cheese, sugar, and 1 teaspoon vanilla; process until smooth. Pour mixture into a bowl; cover and chill.

Place flour in a medium bowl. Combine milk, oil, 1 1/2 teaspoons vanilla, salt, and eggs, and add to flour, stirring with a whisk until almost smooth. Cover and chill 2 hours.

Place a 10-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat until hot. Remove skillet from heat. Pour 3 tablespoons batter into pan; quickly tilt pan in all directions so batter covers skillet with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Place crepe on a towel; cool. Repeat procedure with remaining batter. Stack crepes between single sheets of wax paper or paper towels to prevent sticking.

Spoon 3 tablespoons cottage cheese mixture in center of each crepe; fold sides and ends of crepe over filling to form a rectangle. Place filled crepes, seam sides down, on a baking sheet lined with plastic wrap. (Blintzes may be covered and chilled at this point).

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Place 4 blintzes, seam sides down, in skillet; cook 2 minutes or until lightly browned. Turn blintzes over; cook for 2 minutes. Repeat procedure with remaining blintzes. Serve warm with blueberries, and sprinkle with powdered sugar.


You can make these blintzes ahead for dessert or brunch. Refrigerate the filled blintzes, then sauté them just before you're ready to serve.