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Classic Cheese Blintzes - Gluten Free

Bubbie’s Classic Cheese Blintzes (Gluten Free)

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  • Author: Sharon Matten - Kosher Everyday
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6 blintzes 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Gluten Free
  • Diet: Kosher


  • Classic Cheese Blintzes are part of my family’s Shavuot Holiday tradition. My Bubbie (z”l) passed this recipe down to my Mother (z”l) and now I’m making them for my family. I’m making them gluten free now, but the process and recipe are still basically the same. One, One, One. I’m teaching my children so they can keep the tradition alive.


Units Scale

For the Blintz Wrappers

  • 1 cup gluten free flour
  • 1 cup water
  • 1 large egg
  • dash salt
  • wax paper or parchment sheets to divide the wrappers (optional)

For the Blintz Filling

  • 8 ounces farmers cheese
  • 2 tablespoons sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg
  • 1 can cherry pie filling (optional)

To Finish

  • 2 large eggs, beaten
  • oil for frying
  • Additional toppings (optional)


For the Blintz Wrappers

  1. In a large bowl, whisk together the flour, water, egg and salt until smooth.
  2. Heat a nonstick crepe pan over medium/high heat.
  3. Spoon a ladleful of batter onto the center of the pan.  Using an offset spatula, quickly and evenly spread the batter into a large circle.
  4. Allow the crepe/wrapper to cook for 1-2 minutes until set.  Using a large turner, carefully flip the crepe over and let it cook for 30 seconds.  Immediately remove from the pan and cover with wax paper or parchment.
  5. Repeat with the remaining batter

For the Blintz Filling

  1. In a large bowl stir together the farmer’s cheese, sugar, vanilla and egg until blended.  
  2. Set aside.

To Finish

  1. Place a blintz wrapper on a flat surface like a cutting board.
  2. Brush the edge of the wrapper with egg.
  3. Place a large scoop of the filling on the wrapper towards the bottom of the circle, but above the egg.  If using pie filling, add a small amount over the cheese filling.
  4. Fold the bottom of the wrapper over the filling, pressing the edge of the wrapper onto the center of the center to seal the filling.
  5. Fold the edges of the wrapper into the center, pressing down to seal.
  6. Carefully, tightly roll the blintz to the end of the wrapper, pressing down the end to seal.  
  7. Set the blintz aside, seam side down and repeat with the remaining batter, placing a wax paper sheet in between each cooked blintz wrapper.

To Finish

  1. Heat a large skillet with oil around 1/3 of the way up the pan.
  2. Place several blintzes in the hot oil seam side down.  Fry until golden brown, then flip and fry the second side until golden brown. 
  3. Repeat with the remaining blintzes.
  4. Serve immediately.




I almost always double the recipe.  

Make sure the crepe pan is hot before you make the blintz wrappers and work fast!


  • Serving Size:
  • Calories: 176
  • Sugar: 5.4 g
  • Sodium: 56.1 mg
  • Fat: 4.3 g
  • Saturated Fat: 1.1 g
  • Carbohydrates: 25.4 g
  • Fiber: 0.7 g
  • Protein: 8.1 g
  • Cholesterol: 63.5 mg
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