Cheese Blintzes with Berry Compote

Soft, low-fat farmer cheese, sweetened with sugar, is a classic filling for blintzes. It can be loose and crumbly or, if pressed, firm. These little packets take time to prepare but won’t disappoint. Add cherry or berry compote, and you’ll have a new favorite dessert.


For the Blintzes

  • 1 cup (5 oz/155 g) all-purpose flour
  • ½ tsp sea salt 3 large eggs
  • ¾ cup (6 fl oz/180 ml) whole milk
  • 3 Tbsp unsalted butter, melted, plus more at room temperature for frying

For the Filling

  • 1 cup (8 oz/250 g) farmer cheese
  • 1 cup (8 oz/250 g) fresh whole-milk ricotta cheese
  • 2 Tbsp sugar
  • ¼ tsp grated orange zest
  • ½ tsp vanilla extract
  • 4 Tbsp (2 oz/60 g) unsalted butter
  • Cherry Compote or store-bought compote


To make the blintz batter, in a bowl, whisk together the flour and salt. Add the eggs, milk, and ¾ cup (6 fl oz/180 ml) water and whisk until smooth, then whisk in the 3 tablespoons melted butter. Cover and refrigerate for 1 hour. Alternatively, combine the initial ingredients in a food processor and process until smooth, about 4 seconds, then add the melted butter and process to mix. Pour into a bowl, cover, and refrigerate for 20 minutes.

To cook the blintzes, heat a large frying pan over medium heat until a drop of water flicked on the surface sizzles and evaporates. Brush with about ½ teaspoon room-temperature butter, then ladle ¼ cup (2 fl oz/60 ml) batter onto the center. Tilt the pan to cover the bottom evenly. Cook until the edges begin to brown and the top is set, 1½–2 minutes. Turn and cook for about 1 minute longer. Transfer to a plate. Repeat to make about 12 blintzes total, buttering the pan as needed and stacking the finished blintzes with waxed paper between them.

To make the cheese filling, in a bowl, stir together the cheeses, sugar, orange zest, and vanilla until well blended.

To assemble the blintzes, spread a generous tablespoons of the filling in the center of each blintz. Fold in the sides and then the ends to enclose the filling and form a rectangle. In a large frying pan over medium heat, melt 2 tablespoons of the butter. When the butter sizzles, add half of the blintzes, seam side down, and fry until lightly browned, about 2 minutes. Gently turn and fry the second side until lightly browned, about 2 minutes. Transfer to individual plates. Repeat with the remaining blintzes and butter. Serve hot with the compote.