Claire Saffitz's Sweet Cheese Blintzes with Apricot Compote
A family recipe for classic Ashkenazi Jewish sweet cheese blintzes: thin, eggy pancakes filled with a lightly sweetened, lemony farmer's cheese and cream cheese mixture, pan-fried until golden, and served with a bright apricot-lemon compote and a drizzle of honey. Perfect for breakfast, dessert, or a special snack.
IntermediateAshkenazi JewishServes 16
Printable version with shopping checklist
Source Video
40m
Prep
1h 20m
Cook
14m
Cleanup
2h 14m
Total
Cost Breakdown
Total cost:$17.90
Per serving:$1.12
Critical Success Points
- • Resting the batter for at least 30 minutes to prevent tough pancakes.
- • Cooking pancakes only on one side.
- • Filling and rolling blintzes tightly so they don't open during frying.
- • Pan-frying seam side down first to seal.
Safety Warnings
- • Always unplug or detach blender blades before scraping.
- • Use caution when working with hot butter and skillet to avoid burns.
- • Let blintzes cool slightly before eating to avoid burning your mouth with hot filling.
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