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Cheese Blintzes with Strawberry Sauce

photo: Scott Phillips

Servings: 8

The sweet cheese filling is perfect for breakfast or dessert with berries or seasonal fruit, topped with a sprinkling of confectioners’ sugar.


  • 4 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 Tbs. matzo meal
  • 1 tsp. pure vanilla extract
  • 1 lb. farmer cheese
  • 1 large egg
  • 16 8-inch Crêpes
  • 1 lb. frozen strawberries
  • 1 to 2 tsp. aged balsamic vinegar
  • 2 Tbs. unsalted butter; more as needed
  • 1 pint fresh strawberries, quartered, for serving
  • Confectioners’ sugar, for dusting
  • Small mint leaves, for serving

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 170
  • Fat (g): 19
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 120
  • Sodium (mg): 330
  • Carbohydrates (g): 39
  • Fiber (g): 2
  • Sugar (g): 22
  • Protein (g): 16


  • Combine the cream cheese, 1/4 cup of the sugar, the matzo meal, and vanilla in the  bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until  smooth, about 1-1/2 minutes. Add the farmer cheese and egg, and beat to combine, about 1 minute.
  • Place about 2-1/2 Tbs. of the filling in the center of each crêpe. Fold the bottom of  the crêpe up just enough to cover the filling. Flatten a bit, then fold both sides over the center. Fold the top of the crêpe down make a package. (At this point, blintzes can be refrigerated for a few days in a covered container before cooking and serving, or individually wrapped and frozen for longer storage; cook directly from the freezer.)
  • To make the sauce, combine the frozen strawberries, remaining 1/4 cup sugar, and vinegar in a medium saucepan and cook over medium heat, stirring occasionally, until the strawberries soften and their juices thicken slightly, about 10 minutes. Remove from the heat. Using an immersion blender or a food processor, process until smooth, about 1 minute.
  • To cook the blintzes, heat the butter in a medium skillet over medium-low heat. Arrange the blintzes seam side down in the skillet, adding only as many as will comfortably fit without touching. Cook until golden brown, about 2 minutes. Flip and continue to cook until golden brown on the second side, about 2 minutes more, then transfer to a serving platter. Cook the remaining blintzes, adding butter to the pan as needed. Dust with confectioners’ sugar and serve with the strawberry sauce, fresh strawberries, and mint leaves.


Cook blintzes directly from the freezer in a little butter in a warm pan until heated through, golden brown, and crisp.


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