Mastering Homemade Blintzes: The Ultimate Cherry Cheese Delight

For years, the idea of homemade blintzes has lingered in the back of my mind, nestled among hundreds of other culinary aspirations in my digital drafts folder. It’s a dish that evokes a deep sense of nostalgia for me, tracing back to my childhood in Toronto. Living near a bustling Jewish deli in grade school introduced me to the exquisite pleasure of a perfectly made blintz – a delicate, crepe-like pastry wrapped around a sweet, creamy filling. The memory of that taste became a benchmark, especially after moving to Calgary in the cusp of the 80s, when finding a proper bagel or a decent blintz felt like an impossible quest for my seven-year-old self. This yearning, a quiet culinary obsession, only intensified over the decades, until a gentle but firm nudge finally prompted me to stop reminiscing and start creating.

What Exactly Are Blintzes? A Brief Introduction

For those unfamiliar, blintzes are a traditional Eastern European and Jewish dish, consisting of thin, delicate pancakes (similar to crepes) rolled or folded around a filling, typically cheese or fruit, and then often pan-fried until golden brown. They can be enjoyed as a breakfast, brunch, or dessert item, offering a delightful blend of textures and flavors. The name “blintz” itself comes from the Yiddish “blintze,” which is derived from the Russian “bliny,” referring to pancakes. While often compared to crepes, blintzes have their own unique character, particularly in their preparation and traditional fillings. They are a true comfort food, deeply rooted in cultural heritage and perfect for special occasions or simply a weekend treat.

The Journey to Cherry Cheese Blintzes: From Drafts to Delicious

My original plan, conceived almost five years ago when the initial notes were jotted down in June, was to craft strawberry-rhubarb blintzes with a mascarpone cheese filling. The seasonal availability of fresh strawberries and rhubarb made it a logical choice at the time. However, as winter descended and my motivation finally peaked, adapting the recipe to the present circumstances became necessary. Fresh, local rhubarb was a distant memory, and while strawberries are available year-round, the thought of a classic, comforting flavor profile took precedence.

The Evolution of a Recipe Idea: Seasonal Adaptations and Classic Choices

This natural shift led me to the timeless combination of cherry and cheese. Cherries, especially sour cherries, are a quintessential blintz filling, offering a vibrant tartness that perfectly complements a sweet cheese. The convenience of finding high-quality frozen sour cherries in any well-stocked grocery store freezer section made this an easy and appealing pivot. This flexibility in adapting fillings based on seasonality or availability is one of the beautiful aspects of blintzes, allowing for endless delicious variations.

Sourcing the Perfect Ingredients: The Quest for Authenticity

My culinary adventure took an exciting turn when I finally visited a tiny Russian deli that had been on my radar for what felt like a decade. It was a treasure trove of authentic ingredients that elevated this project from a simple recipe to a truly special experience. There, I discovered the freezer section stocked with bags of beautiful sour cherries, and in the dairy case, the star ingredient: crumbly farmers’ cheese. This type of cheese, distinct from ricotta, is pressed dry, offering a firmer texture and a subtly tangy flavor that is ideal for traditional blintzes. It’s a staple in Eastern European cuisine and truly makes a difference in the filling’s integrity and taste.

Alongside the farmers’ cheese, I also found tubs of rich, 20% butterfat sour cream, which promised an exceptionally decadent topping. While these specialty ingredients enhanced the experience, I want to reassure you that you don’t need a Russian deli to create fantastic blintzes. Regular full-fat ricotta cheese, pressed well to remove excess moisture, and good quality sour cream from your local supermarket will yield wonderful results. For those who want to experiment, I am personally planning a future “research” batch using a 50/50 blend of ricotta and mascarpone, anticipating an even creamier, richer filling. The beauty of homemade cooking lies in such delicious experiments!

Crafting the Perfect Blintz: A Detailed Guide

Making blintzes is a two-part process: first, preparing the thin crepes, and second, creating the delicious filling and assembling the final product. Each step contributes to the ultimate enjoyment of this classic dish.

The Art of the Blintz Crepe

The foundation of any great blintz is its wrapper – a thin, pliable crepe. Achieving the perfect crepe requires a light hand and a little practice, but it’s incredibly rewarding.

Ingredients: A basic crepe batter typically includes flour, eggs, milk (or a combination of milk and water for extra thinness), a touch of sugar, and a pinch of salt. Some recipes also add a little melted butter to the batter for richness and to prevent sticking.
Technique: The key is a very thin batter and a well-seasoned non-stick pan. Heat the pan over medium heat, lightly grease it, and pour a small amount of batter, tilting the pan quickly to spread it evenly into a thin circle. Cook for about 1-2 minutes until the edges are set and lightly golden, then flip and cook for just 30 seconds to a minute on the other side. You don’t want them to be too crisp, as they need to be flexible for rolling.
Tips for Thin, Flexible Crepes:
- Allow the batter to rest for at least 30 minutes (or even overnight in the fridge). This allows the flour to fully hydrate, resulting in a smoother batter and more tender crepes.
- Use a small ladle or a 1/4 cup measuring cup to ensure consistent size.
- Control your pan temperature; too hot, and they’ll brown too quickly; too cool, and they won’t cook evenly.
- Stack cooked crepes between sheets of parchment paper or wax paper to prevent sticking and keep them soft.

The Irresistible Cheese Filling

The cheese filling is where the magic truly happens, offering a sweet and creamy contrast to the tart fruit.

Farmers’ Cheese vs. Ricotta vs. Mascarpone:
- Farmers’ Cheese: My preferred choice, it has a drier, crumbly texture that holds its shape well when heated, and a subtle tang that balances the sweetness. If you can find it, it’s worth seeking out.
- Ricotta: A readily available and excellent alternative. Opt for whole milk ricotta for a richer flavor. It’s crucial to drain ricotta thoroughly, either by placing it in a fine-mesh sieve over a bowl or wrapping it in cheesecloth and gently squeezing, to remove excess moisture that could make your blintzes watery.
- Mascarpone: For an extra luxurious and ultra-creamy filling, mascarpone adds unparalleled richness. Its mild, sweet flavor pairs wonderfully with both cheese and fruit fillings. A blend of ricotta and mascarpone would offer the best of both worlds.
Preparation of the Filling: Combine your chosen cheese with sugar (adjust to your sweetness preference), an egg (to bind it), a hint of vanilla extract, and sometimes lemon zest for brightness. Mix until just combined; avoid overmixing.

The Sweet & Tangy Cherry Filling

The sour cherry component provides that classic, delightful tang that cuts through the richness of the cheese.

Frozen Sour Cherries: A Winter Gem: Frozen sour cherries are a fantastic convenience, retaining much of their flavor and texture. Thaw them completely and drain any excess liquid before using, as too much moisture can make your blintzes soggy.
Preparing the Cherries: You can use them as is, or gently cook them with a touch of sugar and a splash of water or liqueur to create a slightly thicker, more syrupy compote. A dash of cornstarch slurry can help thicken the juices.
Other Fruit Options: While cherries are traditional, feel free to experiment with other fruits. Strawberry-rhubarb, blueberries, sweetened apples with cinnamon, or even a mixed berry compote make fantastic fillings.

Assembling and Cooking Your Blintzes

Once your crepes and fillings are ready, the assembly is straightforward and satisfying.

Filling the Crepes: Lay a crepe cooked side up on a clean surface. Place a spoonful of the cheese filling near one edge, then a small amount of the cherry filling on top of the cheese. Don’t overfill, or they will be difficult to roll.
Folding Techniques:
1. Fold the bottom edge of the crepe over the filling.
2. Fold in the sides towards the center, creating an envelope shape.
3. Roll the crepe tightly from the bottom up to create a neat, cylindrical packet.
Ensure they are sealed well to prevent the filling from oozing out during cooking.
Pan-Frying for Golden Perfection: Heat a skillet over medium heat with a tablespoon or two of butter or a neutral oil. Place the blintzes seam-side down in the hot pan. Cook for 3-5 minutes per side, or until golden brown and the filling is heated through. The crispy exterior from pan-frying is a hallmark of a truly delicious blintz.
Alternative: Baking Blintzes: For a slightly less indulgent option, blintzes can also be baked. Arrange them in a single layer in a greased baking dish, brush lightly with melted butter, and bake at 375°F (190°C) for 20-25 minutes, or until golden and heated through. This method creates a softer exterior but is equally delicious.

Tips for Blintz Perfection

Don’t Overfill: Less is more when it comes to the filling. Too much, and your blintzes will burst.
Cook Gently: Avoid high heat when pan-frying to ensure the crepes brown evenly and the filling warms thoroughly without burning.
Serve Warm: Blintzes are best enjoyed fresh from the pan or oven, when the filling is warm and gooey, and the crepes are tender.

Variations and Customizations

Beyond the classic cherry cheese, the world of blintzes offers endless creative possibilities:

Sweet Blintz Ideas:
- Fruit Variations: Blueberries, raspberries, peaches, or even a simple apple compote.
- Sweet Cheese Variations: Add chocolate chips, nuts, or different spices like cardamom or nutmeg to the cheese filling.
- Dessert Blintzes: Serve with a drizzle of chocolate sauce, caramel, or a scoop of vanilla ice cream.
Savory Blintzes: While less common for the sweet crepes, blintzes can also be made savory. Fillings can include potato and onion, mashed vegetables, or even a seasoned mushroom mixture. These typically omit sugar from the crepe batter.
Topping Suggestions: Beyond sour cream, consider fruit compotes, powdered sugar, maple syrup, honey, or a dollop of crème fraîche.

A Culinary Nod to Tradition

Blintzes hold a special place in Eastern European Jewish culinary traditions, often associated with holidays like Shavuot, when dairy dishes are traditionally consumed. They are more than just food; they are a symbol of comfort, celebration, and family gatherings. Making them at home connects us to these rich traditions, allowing us to share a piece of history and heritage with loved ones.

Final Thoughts: The Joy of a Homemade Classic

While my computer might be temperamental and not letting me see all my photos – perhaps because there are indeed an eighteen hundred thousand unsorted files in there – I am confident that the single image provided speaks volumes. It captures the essence of a perfectly made blintz, hinting at the golden-brown exterior, the creamy, sweet cheese, and the vibrant burst of sour cherry within. It truly is worth a thousand words, encapsulating the delicious satisfaction of finally bringing a long-held culinary dream to life. These homemade cherry cheese blintzes are a testament to patience, a nod to nostalgia, and an absolute delight for the taste buds. I wholeheartedly encourage you to embark on your own blintz-making journey. The effort is minimal compared to the incredible reward of savoring these tender, sweet, and utterly delicious parcels of joy.