Cheese Blintzes are made with thin and tender crepes filled with sweet and creamy farmer’s cheese. They are such a treat and can be enjoyed for breakfast or as a dessert.
Store cheese blintzes in the refrigerator, in an airtight container, for up to one week.
To freeze, wrap each of the blintzes (uncooked) individually in plastic wrap, then place the wrapped blintzes in a freezer bag or airtight container and freeze for up to 3 months. Wrapping them individually will keep them really fresh, prevent freezer burn and keep them from drying out. It is also nice to be able to take out just as many as you need without thawing the whole batch, since they won’t be stuck together.
You can thaw the blintzes either in the refrigerator overnight or on the counter for a few hours and then heat in a skillet or oven. You can also cook them right out of the freezer without thawing, it will just take a lot longer and you need to cook them very slowly over low heat, covered, until they are warmed through all the way to the center.
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