Skip To Content
JEWISH. INDEPENDENT. NONPROFIT.
Recipes

Deb Perelman’s Magical Blintzes

Say what you will about the most iconic Jewish foods — bagels, matzo soup, brisket, Shabbos chicken. Cheese blintzes are the reason I am proud to write about Jewish food. When made well, they are delicate little pillows of crepe stuffed with warm, sweet, freshly made cheese and topped with a fruit compote. They are in essence, a dessert that is socially acceptable to eat at the dinner or breakfast table.

Deb Perelman of Smitten Kitchen fame shares my love for the cheese pockets and this week has a recipe up on her blog.

Today, it’s time to correct one of the greatest oversights of the last 7.5 years on this website… we’re going to talk about cheese blintzes. I mean, really, what have I been waiting for? I’ve got all of the bases covered that would prequalify me for a cheese blintz proclivity: I love crêpes and Eastern European food, I’m Jewish, married to a Russian, had a deep cheese blintz addiction when I was pregnant…

Deb goes on to discuss the provenance of these treats. While the name blintz is Russian, I’ve tried them in Ukrainian restaurants and spotted them on menus in Poland and Germany.

Comprised of such near-universal foods as a thin pancake and sweet cheese filling, I imagine that cheese blintzes are one of these foods that you could connect via dotted line to dozens of others in other countries and cultures.

In Jewish homes, blintzes are usually spring-time fare, made for the dairy fest Shavuot. But, as Deb points out, they are perfect winter comfort food.

They hail from places where the snow seems to go on forever, places where our Polar Vortexes would seem comparatively weak, places that know how to fill bellies with warm to hold you over until it’s fun to go outside again.

While I haven’t had the chance to make hers yet, Deb’s recipes are as reliable as they come. So cancel your evening plans, head to the store and start cooking. Like I said, it’s perfectly fine to eat these for dinner — even your bubbe would approve.

Deb Perelman’s Cheese Blintzes

A message from our CEO & publisher Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.

Readers like you make it all possible. Support our work by becoming a Forward Member and connect with our journalism and your community.

—  Rachel Fishman Feddersen, Publisher and CEO

Join our mission to tell the Jewish story fully and fairly.

Republish This Story

Please read before republishing

We’re happy to make this story available to republish for free, unless it originated with JTA, Haaretz or another publication (as indicated on the article) and as long as you follow our guidelines. You must credit the Forward, retain our pixel and preserve our canonical link in Google search.  See our full guidelines for more information, and this guide for detail about canonical URLs.

To republish, copy the HTML by clicking on the yellow button to the right; it includes our tracking pixel, all paragraph styles and hyperlinks, the author byline and credit to the Forward. It does not include images; to avoid copyright violations, you must add them manually, following our guidelines. Please email us at [email protected], subject line “republish,” with any questions or to let us know what stories you’re picking up.

We don't support Internet Explorer

Please use Chrome, Safari, Firefox, or Edge to view this site.