Cheese Blintzes With Apricot Lemon Quick Jam | Cupcake Project
Home  »  Recipes  »  Breakfast  »  

Cheese Blintzes With Apricot Lemon Quick Jam

Cheese Blintzes

Cheese blintzes are pure Jewish comfort food.  To make cheese blintzes, you take a savory crepe cooked fully on one-side only, wrap it around a sweet, lemony mixture of ricotta and farmer’s cheese (or cottage cheese) and pan fry or bake it.

Growing up, my mom always bought frozen cheese blintzes and we’d heat them and serve them with applesauce from a jar.

View on

My dad was the household crepe chef, but it never occurred to us to use his crepe-making skills to build from-scratch blintzes.  We missed out!

king arthur flour bakers companion

After attending the King Arthur Flour Bake for Good event, I received a copy of the King Arthur Flour Baker’s Companion.  The book is a 620-page masterpiece.  Although it’s not one of those pretty coffee table cookbooks loaded with eye-candy food photos, it’s a book that you will use ALL THE TIME.  It’s comprehensive, has well-written, clear recipes for most any baking staple you can think of, and it introduces you to many baked goods that you might not have heard of.  When I came across a recipe in the King Arthur book for homemade blintzes, I knew that I had to try it.

The King Arthur Flour cheese blintzes recipe yields cheese blintzes that are fresher and infinitely more appealing than those I grew up eating.   Topping the cheese blintzes with my homemade apricot lemon quick jam turns the cheese blintzes from a mediocre, we’ve-got-nothing-else-to-eat meal to an I-want-this-now meal.  The apricot lemon quick jam is lip-puckering tart, but the tartness is cut when you eat it with the blintzes’ sweet dairy filling.

Cheese Blintzes With Apricot and Lemon Quick Jam Recipe

As I mentioned above, the recipe for the blintzes came straight out of King Arthur Flour’s cookbook.  I’m reprinting it with my notes below.  When I followed the recipe, I found that I had a lot of leftover filling and not quite enough blintzes to fill my baking pan.  It’s possible that I made my crepes a bit thicker than intended.  Just in case yours end up being thick, too, I’ve doubled the crepe portion of the recipe in the instructions below.  This should give you more than enough crepes to use all of the filling and still have some left over crepes in case a few tear or you end up eating some before they become blintzes.  (I don’t know how anyone can resist tasting at least one.)

The King Arthur flour recipe gives you a choice between cottage cheese and farmer’s cheese.  If you can find it, I would suggest using farmer’s cheese.  Because the cheese is more dry, you can avoid having to strain it with a cheesecloth.

View on

Lodge L9OG3 Cast Iron Round Griddle, Pre-Seasoned, 10.5 Inch (Pack of 1)

You can buy special pans just for crepes, but I use this skillet and it works really well for the job.

View on

King Arthur Flour Lemon Zest

Image from King Arthur Flour

I used King Arthur Flour’s European lemon zest for this recipe.  If you’ve ever had to run to the store just to buy a lemon for zesting, you can see how convenient it is to have a bag of lemon zest sitting in your refrigerator to use at a moment’s notice.  If you ever see a bunch of lemons for sale and have some time to zest, you can also make your own dried zest to have around for this purpose.  I love making my own, but sometimes shortcuts are nice.

The apricot lemon quick jam recipe is my original recipe.

Join the free mailing list to receive the latest recipes, tips, and tricks by email!
Cheese Blintzes
Print Pin
5 from 1 vote

Cheese Blintzes with Apricot Lemon Quick Jam

To make cheese blintzes, you take a savory crepe cooked fully on one-side only, wrap it around a sweet, lemony mixture of ricotta and farmer's cheese and pan fry or bake it.
Course Dessert
Cuisine Jewish
Keyword cheese blintzes, homemade blintzes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 14 blintzes
Calories 358kcal
Author Stef


Crepe Ingredients

  • 2 cups water
  • 1 1/2 cups milk
  • 6 large eggs
  • 1/2 cup + 2 tablespoons unsalted butter melted
  • 1 teaspoon salt
  • 3 cups all-purpose flour

Filling Ingredients

  • 16 ounces farmer's cheese
  • 15 ounces ricotta cheese drained
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 2 tablespoons sugar

Apricot Lemon Quick Jam Ingredients

  • 2 cups roughly chopped fresh apricots This is about 4 apricots. No need to worry about removing the skin as it will all fall apart as it cooks.
  • Juice from 1 lemon
  • 3/4 cup sugar
  • pinch salt


Crepe Directions

  • In a medium-sized mixing bowl, whisk all ingredients until smooth.
  • Place the batter in the refrigerator for 1 hour or longer to relax the gluten.
  • Heat an 8-inch (or slightly larger) crepe pan or skillet with flat sides until a drop of water skips across the pan.
  • Lightly grease the pan and pour a scant 1/4 cup of batter into the middle. Tilt the pan to swirl the batter until it's a thin circle. This may not take up the whole pan and that's OK.
  • Cook until the crepe is opaque and set.
  • Flip the crepe out onto a plate so that the uncooked side is on the bottom. That way, this side will be on the outside when you roll the blintzes.

Filling Instructions

  • Mash all ingredients together with a fork. In traditional blintzes, the filling is not smooth and creamy so just mash it until it's all combined, not perfectly smooth.

Apricot Lemon Quick Jam Instructions

  • Bring all ingredients to a boil in a medium-sized saucepan.
  • Reduce heat to medium-low and simmer for thirty minutes or until the liquid has mostly disappeared and it has the consistency of jam. Stir occasionally to keep the bottom from burning.

Assembly Instructions

  • Preheat oven to 350 F.
  • Use approximately 2 tablespoons of filling for each crepe.
  • Place the filling about an inch from the bottom of the crepe.
  • Roll the bottom of the crepe up over the filling.
  • Fold the sides of the crepe in and continue rolling until the whole thing is rolled up.
  • Pack the filled blintzes tightly in a buttered 13 x 9-inch baking dish.
  • Bake for 25 to 30 minutes or until lightly browned.
  • Serve hot, topped with apricot lemon quick jam.


If you can't find farmer's cheese, you can use cottage cheese. Place the cottage cheese and ricotta cheese in a colander lined with cheesecloth, or in a yogurt cheese maker. Let the cheeses drain for 1 1/2 to 2 hours, pressing down lightly occasionally.


Nutrition Facts
Cheese Blintzes with Apricot Lemon Quick Jam
Amount Per Serving
Calories 358 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 128mg43%
Sodium 367mg15%
Potassium 182mg5%
Carbohydrates 37g12%
Fiber 1g4%
Sugar 16g18%
Protein 14g28%
Vitamin A 925IU19%
Vitamin C 2.4mg3%
Calcium 115mg12%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

Disclaimer: The cookbook and recipe ingredients for this post were provided by King Arthur Flour.  They also recently gave me lodging, a free baking class, and meals for a weekend.  That said, I loved King Arthur Flour even before they showered some love on me.  They are a company that truly cares about getting baking products and recipes right.

Love it? Share it!

Stay Connected!

Join my mailing list - and receive a free eBook!

Sign me up!
Gray Logos Representing Media Where Cupcake Project has Appeared
Next Post