Eggless Cheese Blintzes

There is something so comforting about warm cheese blintzes on a slow morning. They feel like a special bakery treat you can easily make right at home.

Most traditional blintz recipes depend heavily on eggs to hold the thin crepes together. I wanted to make an eggless version that is just as tender, soft, and easy to roll.

If you have an egg allergy or simply do not eat eggs, you do not have to miss out on this classic dish. These eggless cheese blintzes stay together nicely without breaking apart in the pan.

Inside, you get a creamy cheese filling with a hint of lemon and vanilla. Once you pan fry them in a little butter, the outside turns crisp and golden.

I love serving them warm with a quick homemade berry sauce and a spoonful of cool sour cream.

Why You’ll Love It

Crisp and Golden Exterior – Frying these blintzes in butter creates a wonderfully crisp outer shell that contrasts beautifully with the soft center.

Luscious Creamy Filling – The blend of cream cheese and ricotta creates a velvety, melt-in-your-mouth texture that tastes like cheesecake.

Bright Berry Balance – The warm, homemade berry sauce adds a fresh, jammy sweetness that perfectly cuts through the rich cheese.

Strong, Flexible Crepes – A touch of cornstarch keeps these eggless crepes sturdy so you can roll them easily without any tearing.

Ingredient List

For the Crepes

• 1 1/4 cups All Purpose Flour
• 2 tbsp Cornstarch
• 1 tbsp Granulated Sugar
• 1/4 tsp Salt
• 1 3/4 cups Whole Milk
• 3 tbsp Unsalted Butter, Melted
• 1 tsp Vanilla Extract
• 2 tbsp Unsalted Butter, For The Pan

For the Filling

• 8 oz Cream Cheese, Softened
• 3/4 cup Whole Milk Ricotta
• 1/4 cup Granulated Sugar
• 1 tbsp Cornstarch
• 1 tsp Lemon Zest
• 1 tsp Vanilla Extract
• 1 pinch Salt

For Frying & Serving

• 3 tbsp Unsalted Butter
• 2 cups Mixed Berries
• 2 tbsp Granulated Sugar
• 1 tsp Lemon Juice
• 1/2 cup Sour Cream

Directions

Step 1

Blend the flour, cornstarch, sugar, salt, milk, melted butter and vanilla in a blender for 20 seconds, until completely smooth. Let the batter rest for 20 minutes, which relaxes the flour and makes the eggless crepes strong enough to roll without tearing.

Step 2

While the batter rests, beat the cream cheese, ricotta, sugar, cornstarch, lemon zest, vanilla and salt until smooth and creamy. Chill the filling until needed.

Step 3

Combine the berries, sugar and lemon juice in a small saucepan over medium heat. Simmer for 5-7 minutes, until the berries break down into a jammy sauce, then set aside.

Step 4

Heat an 8-inch nonstick skillet over medium heat and brush it lightly with butter. Pour in 1/4 cup of batter and swirl the pan to coat the bottom in a thin, even layer.

Cook for about 2 minutes, until the top looks dry, the edges lift easily and the underside is lightly golden. Slide the crepe onto a plate golden side up and repeat with the remaining batter, brushing the pan with butter as needed.

Step 5

Place about 3 tablespoons of filling on the lower third of the golden side of each crepe. Fold the bottom edge over the filling, fold in both sides, then roll it up into a neat rectangle and set it seam side down.

Step 6

Melt 1 tablespoon of butter in a large skillet over medium heat. Fry the blintzes seam side down in batches for 2-3 minutes per side, until golden and crisp and the filling is warm, adding more butter between batches.

Step 7

Serve the blintzes warm with the berry sauce spooned over the top and a dollop of sour cream.

Tips

Do Not Skip the Resting Time

I recommend letting the blended batter sit on the counter for the full 20 minutes before making your first crepe.

Because this is an eggless recipe, the flour needs this extra time to hydrate and relax so the crepes become flexible instead of rubbery.

If you skip this step, your crepes will be fragile and will likely tear apart when you fold them.

Cook Only One Side of the Crepe

When you make the crepes, you only need to cook them on one side in the skillet.

Once the top surface looks dry and matte, slide it right out onto a plate without flipping it over.

The pale, uncooked side stays on the outside during rolling so it can fry up golden and crisp in the butter later on.

Drain Any Liquid From the Ricotta

From my experience, some brands of whole milk ricotta hold a lot of extra water in the tub.

I’ve found that setting the ricotta on a few paper towels for 10 minutes removes that extra moisture before mixing.

This keeps your cheese filling rich and thick so it does not turn watery or leak into the pan when heated.

Try These Next

• Eggless French Crepes
• Eggless Golden French Toast
• Eggless Lemon Ricotta Pancakes
• Eggless Strawberry Cheesecake Pancakes
• Eggless Zesty & Tangy Lemon Curd

Questions You Might Have

Why do I only cook one side of the crepe in the first step?

Blintzes are cooked twice, so leaving one side soft makes the crepes much easier to fold without cracking.

You wrap the filling inside the cooked golden side, which allows the uncooked side to brown and crisp up during the final fry.