Sweet cheese blintzes (Pesach)

By | April 5, 2012

I am really, reaaaaaaally tired. As I’m sure you are.

Pesach starts tomorrow night, and I just wish there was a designated recovery day between finishing your Pesach preparations and the seder night.

Now isn’t that a grand idea?

But since it’s not happening, the least I can do is give you this blintz recipe. Because (a) they are fabulous, (b) they would even be fabulous if it wasn’t Pesach, and (c) they are erev-Pesach friendly!

This last one is probably the most important. I can’t remember a single erev Pesach that I have not been hungry.

No chametz left, no matzah or matzah meal allowed, and that leaves…um. A cucumber? Yeah. Pretty much.

I remember one especially hungry erev Pesach when I was a teenager. My mother drove my brother and I to a grocery store a few minutes down the road, where we successfully found two things we could eat: A bag of potato chips and a white chocolate bar. The reason this is so memorable is that my very health-conscious mother joined us in eating the stuff.

Family legend material, I tell you.

So. About these blintzes.

Before you start telling me that you don’t have time to make things like this the day of the seder, let me assure you: The blintzes cook in literally seconds, it takes one minute to mix up the filling, and assembly takes another 10 seconds.

I’ll show you:

Start with a blintz. Place it on the table in front of you with the curly edges facing up.

Spread two spoonfuls of filling down the middle and fold the left side in toward the center.

Then fold the bottom up toward the center.

Okay, you get the hang of it. Now fold the top down, and bring the right side in toward the middle.

Fold it in half vertically, and you’ve got a cheese blintz!

Anyway, like I said, they’re fabulous. The blintz base is light but satisfying, and it’s the perfect complement to the sweet filling. It also folds up really nicely without overwhelming the treat inside.

Oh, and just when you thought that was it? Nope. You drop them in a pan of sizzling butter, and let the room fill with the aroma of beautiful golden blintzes getting that nice buttery touch.

Give these a try. Your family — and your rumbling stomach — will thank you.


t on April 6, 2012 at 10:15 am.

You may want to check out the no matzah meal on erev pesach…as far as I always learned, you only can’t eat something that is halachically ok to use for the seder.

Love your blog btw!!!


Tali Simon on April 6, 2012 at 5:38 pm.

I’m sure there are opinions in favor of both options, but I’ll definitely check again for next year — it would make everything muuuuch easier.


olgafanin on March 8, 2014 at 8:57 am.

Oh these are my favorite!


Flora on April 17, 2014 at 8:53 pm.

Shockingly easy and they look beautiful!!! Did my own play on fillings with sweetened farmer cheese and others with cheese/cherry filling! Thanks for the recipe!


Tali Simon on April 17, 2014 at 9:30 pm.

Those fillings sound great!


Helaine Green on April 19, 2014 at 6:49 pm.

I made these for dinner and they were absolutely delicious! I’m going to try making them with a seasoned spinach and mozzarella/Parmesan filling, pour a modest amount of KP spaghetti sauce over the veggie filled the blitzes, sprinkle more cheese on top, then bake for a few minutes. Might try them too as a Passover lasagna, layering with sauce, blintz, spinach, cheese, then repeat layering. The consistency of the blintzes is al dente and I think they’d be a great substitute for pasta noodles. Thanks for sharing this amazing recipe!


Tali Simon on April 19, 2014 at 9:00 pm.

Okay, I need to come for dinner now.


Sarah on March 10, 2015 at 6:36 am.

Can these be made in advance and frozen? Either just the “outside” part, and/or filled and wrapped?


Tali Simon on March 10, 2015 at 9:49 am.

I once tried freezing something with a similar filling and wasn’t happy with the results, but you should be able to freeze just the blintz wrappers (the outside part). I haven’t tried it myself, but I would suggest laying them between pieces of parchment and letting them defrost completely at room temp before filling, rolling, etc. Good luck!


Deborah Pollack on April 8, 2015 at 3:45 am.

You can definitely freeze it with a farmer cheese filling. My family has been doing it for decades! Cottage cheese may be too watery..


Leave Your Comment

Your email will not be published or shared. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>