Chocolate Cheese Blintzes

Ingredients

• 4 largeeggs
• 25 gsugar
• 240 mlmilk
• 4 heaped tablespoonspotato starch
• for fryingoil or non-stick cooking spray
• to taste, if desiredchocolate spread
• 227 gfarmer cheese
• 1 largeegg
• 100 gsugar

Instructions

1. 1

   Mix the batter

   In a medium bowl, combine the 4 eggs, 25 g sugar, 240 ml milk and potato starch. Heat oil or non-stick cooking spray in a frying pan over a medium heat.

2. 2

   Cook the crepes

   When the oil is hot, ladle in batter and tilt the pan so it covers the base. Fry until the edges begin to look crisp and/or golden, then flip the crepe onto a prepared pan or parchment paper. Repeat with the remaining batter and leave the crepes to cool.

3. 3

   Fill and roll

   Meanwhile, combine the farmer cheese, 1 egg and 100 g sugar in a small bowl. If desired, spread a thin layer of chocolate spread over the uncooked side of a crepe. Spoon some cheese mixture in a row towards the bottom-centre, fold in the sides and roll it up. Place it seam-side down.

4. 4

   Fry the blintzes

   Heat a frying pan with a thin layer of oil. Place the blintzes seam-side down and cook for about 4 minutes per side, until golden.

What are blintzes?

Blintzes are filled, rolled crepes associated with Eastern European Jewish cooking. This version brings together a soft farmer-cheese filling and chocolate spread for a sweet take on the familiar cheese blintz.

The recipe makes the crepes first, then fills and fries them again. That second cook gives the outside a golden finish while warming the centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 9g protein, 22g carbs, 5g fat.

The crepes and filling get much of their carbohydrate from the potato starch and sugar, while the eggs and farmer cheese contribute protein and fat. Chocolate spread and frying oil can add further fat and energy, but their amounts are not specified. Pair a blintz with fresh fruit for a more varied plate.

Getting the crepe batter right

Potato starch: it gives the crepes their structure without flour. Mix it thoroughly with the eggs, sugar and milk so the batter is as even as possible.

Pan coverage: pour in a ladleful and tilt the pan promptly to spread the batter across the base. Keep the layer thin so the crepes fold and roll without becoming bulky.

Making the cheese filling

Farmer cheese: its mild, slightly tangy flavour balances the sugar and chocolate. Stir it with the egg and sugar until the filling is evenly combined.

Chocolate spread: use only a thin layer, if you want it, on the uncooked side of each crepe. Too much can make the blintzes harder to fold neatly.

Folding without tearing

Cool crepes: let them cool before filling so they are easier to handle. Place the cheese mixture towards the bottom-centre, fold in both sides, then roll up.

Seam first: set each rolled blintz down with the open seam underneath. This helps it hold its shape as it starts frying.

Knowing when they are done

Crepes: look for edges that begin to crisp and/or turn golden before flipping. They will cook again once filled, so follow the recipe’s visual cue rather than waiting for a deeply browned first side.

Blintzes: fry for about 4 minutes per side. The outside should be golden when they are ready.

Serving and timing

The stated total time is 25 minutes, but the method also calls for the crepes to cool before filling. Work steadily through the batter, then prepare the filling while the crepes cool.

Serve the blintzes warm as a sweet breakfast or dessert. Fresh fruit makes a simple accompaniment alongside the rich cheese and chocolate filling.

Recipe notes & tips

• Have the parchment paper or prepared pan ready before you start cooking the crepes.
• Tilt the pan as soon as you add batter to spread it over the base.
• Let the crepes cool before filling so they are easier to fold.
• Keep the chocolate spread layer thin if using it.
• Start frying each blintz seam-side down to help it stay closed.

Variations

• Skip the chocolate: leave it out for a more traditional-tasting cheese filling.
• Add fresh fruit: serve sliced berries or other fruit alongside the blintzes.
• Change the spread: use another chocolate spread you enjoy, keeping the layer thin.
• Make smaller blintzes: use less batter per crepe and divide the filling across more pieces.
• Serve as dessert: offer the blintzes warm after a meal.

Common mistakes to avoid

• Lumpy batter: combine the potato starch thoroughly with the eggs, sugar and milk before cooking.
• Thick crepes: tilt the pan promptly so the batter spreads across the base.
• Tearing crepes: allow them to cool before adding the filling and rolling.
• Overfilling: use a modest row of cheese mixture so the sides can fold over cleanly.
• Loose seams: place each blintz seam-side down in the pan first.

How to store

Refrigerate leftover blintzes in a covered container and eat within 3 days. Reheat in a frying pan over a gentle heat until warmed through and golden again.

Frequently asked questions