The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These strawberries and cream blintzes are perfect for breakfast or a quick sweet snack. You’ll love this recipe if the idea of crepes stuffed with a strawberry cream cheese filling, pan-fried, and dusted with powdered sugar sounds good.
This recipe costs about $8.93 to make. It serves five people, which is about $1.80 per serving.
Blintzes
Blintzes are a delightful and indulgent treat that can be enjoyed for breakfast, brunch, or dessert. The recipe typically consists of thin crepe-like pancakes filled with a sweet or savory filling and then rolled up.
Serve the blintzes warm, either as they are or with a drizzle of syrup, a dusting of powdered sugar, or a dollop of sour cream or whipped cream. They are often garnished with fresh berries, fruit compote, or a sprinkle of cinnamon for added flavor.
Why You’ll Love Blintzes
- Impressive Presentation: Blintzes are elegant and eye-catching. Their rolled and folded shape makes them visually appealing. Serving blintzes can elevate any breakfast, brunch, or dessert table, impressing your family, friends, or guests.
- Versatile Meal Option: Blintzes can be enjoyed at any time of the day. They make a fantastic breakfast, brunch, or dessert option.
- Creative and Customizable: Blintzes provide ample room for creativity and customization. You can experiment with different fillings, from traditional options like cheese, fruit preserves, or cottage cheese, to unique combinations that suit your taste preferences.
Cream Cheese Blintz: Ingredients and Estimated Cost
Per Serving Cost: $1.80
Recipe Cost: $8.93
- 1 cup milk: $0.24
- ¼ cup cold water: $0.0
- 2 large eggs: $0.86
- 1 cup all-purpose flour: $0.12
- 1 tablespoon granulated sugar: $0.17
- A pinch of table salt: $0.01
- 3 Tablespoons melted butter: $0.42
- 8- ounce tub of Strawberry Philadelphia Cream Cheese: $4.64
- 1 cup whole milk ricotta cheese: $1.94
- ¼ cup powdered sugar: $0.10
- 1 large egg: $0.43
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost will vary depending on what ingredients you already have. I updated the pricing for this recipe in June 2023
How To Make A Cream Cheese Blintz
*For complete recipe instructions, see the recipe card below.
Making a crepe can be tricky, but once you nail it, you basically know how to make a blintz!
First, make your crepe batter:
- Add the milk, water, eggs, flour, sugar, and salt to the bowl of an electric stand mixer with the whisk attachment.
- Whisk on medium until the batter is smooth, and there are no lumps/flour pockets (about 30-60 seconds).
- Scrape down the sides of the bowl.
- Slowly add the melted butter in a steady stream with the mixer on the lowest setting. Continue to mix until just incorporated.
- Transfer the batter to a medium bowl. Cover with plastic wrap and chill for 1 hour (or overnight) before using.
Then, make your cream cheese filling:
- Add the cream cheese and ricotta and beat on medium until smooth (about 30-60 seconds) in the clean bowl of an electric stand mixer with the paddle attachment.
- Add the powdered sugar and egg and mix on medium until combined and not lumpy (30-60 seconds).
- Transfer mixture to a bowl, cover with plastic wrap and chill for 1 hour (or overnight) before using.
After that, make the crepes:
- Preheat an 8-inch skillet over medium heat and brush it with melted butter.
- Add a scant ¼ cup of the crepe batter to the pan, swirl around to cover the bottom of the pan evenly, and pour any excess back into the bowl.
- Cook for 30-45 seconds or until the crepe batter sets.
- Gently loosen the crepe and flip it with a rubber spatula. (A metal one will rip the crepe.) Cook for 30 more seconds. The crepe should not be crisp but flexible and light brown.
- Transfer the crepe to a plate and cover it with a towel until ready to make into blintzes.
- Repeat with the remaining crepe batter.
Finally, assemble the blintzes:
- Preheat the oven to 400 degrees F.
- Place a crepe on a clean surface and add 1/4 cup of the filling in the lower third of the crepe.
- Fold up the bottom edge of the crepe on top of the filling, then fold in the two sides. Roll the crepe to make a little burrito with the seam facing down.
- Set aside and assemble the remaining blintzes.
- Brush the blintzes with butter and add them to an oven-safe skillet over medium heat.
- Cook the blintzes in the skillet for 2 minutes per side or until golden and crisp.
Blintzes Recipe: Storage and Serving Tips
FREEZE: You can freeze blintzes before you cook them in the skillet. Put them in a freezer-safe bag or container, and they’ll stay fresh for about two months.
REHEAT: Allow your blintzes to come to room temperature before cooking them on the skillet.
Recipe FAQs
Blintzes are a versatile snack or meal that consists of a crepe filled with a cream cheese mixture. They’re a traditional Jewish food from Central and Eastern Europe.
Crepes generally don’t have fillings and are only cooked once, whereas you cook blintzes twice!
Yes. The crepe batter and filling can be made the night before. If you’d like, you can make the crepes the day before and store them in a gallon-sized Ziploc bag. That way, you just need to stuff the crepes, fold them, and cook them before serving.
More Breakfast Recipes:
- Loaded Tater Tot Breakfast Casserole
- Old Fashioned Buttermilk Biscuits
- Blueberry Buttermilk Buckwheat Pancakes
- Pumpkin Donuts
- Freezer Breakfast Burrito Recipe
Blintzes
Ingredients
Crepes
- 1 cup milk
- ¼ cup cold water
- 2 large eggs
- 1 cup all-purpose flour
- 1 Tablespoon granulated sugar
- pinch table salt
- 3 Tablespoons melted butter
Cream Cheese Filling
- 8 ounce tub Strawberry Philadelphia Cream Cheese
- 1 cup whole milk ricotta cheese
- ¼ cup powdered sugar
- 1 large egg
Garnish
- fresh strawberries chopped
- powdered sugar
Instructions
MAKE CREPE BATTER:
- Add the milk, water, eggs, flour, sugar, and salt to the bowl of an electric stand mixer with the whisk attachment.
- Whisk on medium until the batter is smooth, and there are no lumps/flour pockets, about 30-60 seconds.
- Scrape down the sides of the bowl. With the mixer on the lowest setting, slowly add the melted butter in a steady stream, and continue to mix until just incorporated.
- Transfer batter to a medium bowl, cover with plastic wrap, and chill for one hour (or overnight) before using.
MAKE FILLING:
- In the clean bowl of an electric stand mixer with the paddle attachment, add the cream cheese and ricotta and beat until on medium until smooth, about 30-60 seconds.
- Add the powdered sugar and egg and mix on medium until combined and not lumpy, about 30-60 seconds.
- Transfer mixture to a bowl, cover with plastic wrap and chill for 1 hour (or overnight) before using.
MAKE CREPES:
- Preheat an 8-inch skillet over medium heat and brush with a little melted butter.
- Add a scant ¼ cup of the crepe batter to the pan, swirl around to cover the bottom of the pan evenly, and pour any excess back into the bowl.
- Cook for 30-45 seconds or until the crepe batter sets.
- Gently loosen the crepe, flip it with a rubber spatula, and cook for 30 more seconds. The crepe should not be crisp but flexible and light brown.
- Transfer the crepe to a plate and cover it with a towel until ready to make into Blintzes. Repeat with the remaining crepe batter.
ASSEMBLE BLINTZES:
- Preheat oven to 400°F and move the oven rack to the middle position.
- Place a crepe on a clean surface and add ¼ cup of the filling to the lower third of the crepe.
- Fold like you would a burrito (see pictures above) by folding up the bottom edge of the crepe on top of the filling; then fold in the two sides. Roll the crepe to make a little burrito with the seam facing down.
- Set aside and assemble the remaining Blintzes.
- Brush the blintzes with butter and add them to an oven-safe skillet over medium heat.
- Cook the Blintzes in the skillet for two minutes per side or until golden and crisp (you may need to do this in batches, depending on your skillet's size).
BAKE:
- Pop the pan into the preheated oven and bake for 10 minutes, giving the filling time to cook and set up.
TO FINISH:
- Transfer the Blintzes to a plate, top with chopped strawberries and a dusting of powdered sugar. Serve immediately.
Tracy @ Cotton Pickin Cute says
Jillian you make it look so simple and they look so delicious! Maybe I’ll get the nerve to try making them soon.
Michelle Mattioda says
i love strawberry desserts….i’ll definitely be making these!
Meg @The Housewife in Training Files says
These look so light and airy! Love them for Easter brunch! Pinned!
Jillian says
Thanks, Meg!
chrissy c says
These look so yummy! I wonder if I could use applesauce in these instead on an egg! My son has an egg allergy and that’s usually what I replace eggs with! Do you think that would work?
Jillian says
Chrissy, I’m not sure it’ll work because you need the egg for the binding agent.
Linette says
These blintzes look and sound mouth watering delicious! I’m so looking forward to strawberry season! #client
MamaLuvsBooks says
Wow! These look perfect for breakfast for dinner! YUM! #client
Nancie Jankowski says
Jillian. Can these be made up to sauté then next day just heat up in 400 degree oven. They look wonderful and Jon and girls are coming down to the beach for Easter and I’m looking for ready ahead. Abby has a 2 minute attention span. Like can we go now. So I try to have everything done. Although night is different she loves to help and will pour in ingredients. Love seeing Derek and Mia photos
Jillian says
Hi Aunt Nancie! I be you could prep this recipe all the way up until popping it in the oven. Just add a couple minutes to the baking time since thry’ll be coming from the cold fridge. I understand Abby’s attention span, Mia is the same way! Enjoy your Easter with Jon and the girls! Miss you guys. 🙂
Susan says
Oh my! These look so good! It’s been so long since I had some good blintzes! Great recipe!
mrsbubsmith says
omg these look divine!
Shannon says
This is looking so good, thank you for sharing.
Sonya Morris says
Thanks for sharing, they look yummy!
Marisa says
Hi, I don’t have ricotta or farmers cheese? Can I just usedcream cheese alone? Thank you
Jillian says
Yes, that will work!
Anita says
These are soooooo good, and are way more awesome than even my favorite waffles!
April says
These blintzes were so good!! My kids are begging me to make them for breakfast again tomorrow.
Marie-Charlotte Chatelain says
This looks so amazing! Love strawberry and cream anything and this is a nice change from shortcakes
Dannii says
I love anything with strawberries, and these look delicious. I can’t wait to try them.
Angela says
My kids absolutely loved this recipe!