Cheese Blintzes with Strawberry Rhubarb Compote

These cheese blintzes are topped with a strawberry rhubarb compote for a delicious brunch at home. They're perfect for mother's day, any holiday, or any day you want to treat yourself or someone else to a delicious, restaurant-worthy homemade brunch.

I love brunch at home. And what better than to make a restaurant-quality dish but in your own kitchen? It saves money and helps you feel super accomplished.

This is one of those recipes that is perfect for mother's day or any day you just want to feel a little fancy. Whip up some blintzes with a delicious strawberry rhubarb compote and then sip on your favorite drink.

What are blintzes?

Blintzes are basically crepes wrapped around an almost cheesecake-like filling. They are delicious to make for a fancy brunch at home and when you just want to treat someone.

Traditional blintzes are stuffed with ricotta. This recipe also uses mascarpone and farmer cheese for a silkier, dessert-like quality.

(Mascarpone can be found with ricotta in the soft cheese section of the store, while farmer cheese is a pressed cottage cheese that you can find in the hard cheese section).

We love our cheese blintzes topped with a fruit compote! In this recipe, we make a strawberry-rhubarb compote that is the perfect combination of sweet and sour.

What is farmers cheese?

Farmers cheese is a type of pressed cottage cheese. It's creamy and works well in this blintz recipe.

If you're having a hard time finding farmers cheese, or just don't want to go to the trouble, you can just swap it out for the traditional ricotta instead. So for the recipe, use two parts ricotta to one part mascarpone.

The strawberry rhubarb compote

What really makes these cheese blintzes great is a sweet and sour strawberry rhubarb compote. The addition of balsamic vinegar really brings out the strawberry flavor.

If you don’t think you like rhubarb, I’m betting this recipe will change your mind.

If you REALLY don't like rhubarb, you can easily make a strawberry/peach compote, or a mix of other fruits you love.

Instructions

This strawberry cheese blintz recipe has three easy components that come together in an impressive dish, and can be made up to a day in advance and finished in 20 minutes.

You can make the blintzes ahead of time, and then cook right before serving.

For the crepes, combine the milk, eggs, vanilla and melted butter in a blender and pulse. Add flour and powdered sugar and pulse until mixture is completely blended.

Then pop that mixture into the refrigerator for 15 minutes. This will help to remove any air bubbles.

While the batter is in the refrigerator, combine the filling ingredients in a standing mixer or in a large bowl with a wooden spoon, being sure to break up the harder farmer cheese so that it is evenly distributed in the filling.

Protip: Don’t stress about any remaining chunks of farmer cheese as they will melt in the oven.

Refrigerate the filling while you make the crepes.

Time to make the crepes!

Heat your pan over medium heat. When the pan is hot, lightly brush it with melted butter. Pour ¼ cup of your batter into the middle of the pan and quickly rotate the pan to evenly coat the bottom.

After about a minute, the bottom of the crepe will be a nice brown color. Run a flexible spatula under the crepe and lay it flat on a plate – browned side up.

You can stack the rest of the crepes on each other this way.

Note -- You don't actually cook the crepes on both sides for this recipe. Just one side cooks it through.

Now you'll start putting the cheese mixture into the crepes and folding them up.

To make the blintzes, place a crepe cooked-side up and spoon 3-4 tablespoons of filling lengthwise in the middle of the crepe.

Fold one long side of the crepe over the filling, then fold the two short sides in, and fold the remaining side over.

Place the blintzes seam-side down in a baking dish for 30 minutes. At this point the blintzes can be wrapped and refrigerated up to a day in advance.

Now it's compote time!

Add the sliced rhubarb, orange juice and sugar into a medium pot and cover. Cook over medium heat for 5 to 6 minutes, stirring occasionally.

Then, add the strawberries and continue cooking uncovered for another 5 minutes. Stir in the balsamic vinegar and cook for an additional minute and remove from heat.

Now you'll sear the blintzes to give them their wonderful golden color.

Preheat your oven, then heat a large pan over medium-high heat and add a tablespoon of vegetable (or neutral) oil.

Fry the blintzes, two or three at a time, starting with the seam side down, until they are brown on both sides (about a minute per side). Place the blintzes side-by-side in a large casserole dish when done.

Bake the blintzes in the dish for about 12 minutes to firm them up.

Plate the blintzes, generously spoon the compote over them and dust with powdered sugar if you like.

Like this brunch recipe? Try these!

• Bananas foster French toast
• Coconut lime French toast
• Raspberry dutch baby pancake
• Croissant french toast
• Air Fryer caramelized bananas
• Quiche with bacon and peas

Cheese Blintzes with Strawberry Rhubarb Compote

Recipe by Josh

These cheese blintzes are topped with a strawberry rhubarb compote for a delicious brunch at home. They're perfect for mother's day, any holiday, or any day you want to treat yourself or someone else to a delicious, restaurant-worthy homemade brunch.

5 from 1 vote

Print Recipe Pin Recipe

Course Breakfast

Cuisine American

Servings 8 blintzes

Ingredients

  

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Crepes

• 1 cup milk
• 3 eggs
• 1 teaspoon vanilla
• 2 tablespoon butter melted
• 1 cup flour
• 1 tablespoon powdered sugar

Filling

• 1 cup ricotta
• 1 cup mascarpone
• 1 cup farmer’s cheese
• 2 egg yolks
• ¼ cup sugar
• 1 teaspoon vanilla
• ½ teaspoon salt
• zest of 1 lemon

Compote

• 3 rhubarb stalks washed and cut into ½ inch slices
• 16 oz. fresh strawberries hulled and halved
• ¼ orange juice
• ⅓ cup sugar
• 1 tablespoon balsamic vinegar

Cooking

• 2 tablespoon butter melted
• 1 tablespoon vegetable oil

Instructions

 

• For the crepes, combine the milk, eggs, vanilla and melted butter in a blender and pulse. Add flour and powdered sugar and pulse until mixture is completely blended. Refrigerate mixture for 15 minutes to remove air bubbles.
• While the batter is chilling, combine the filling ingredients in a standing mixer or in a large bowl with a wooden spoon, being sure to break up the harder farmer cheese so that it is evenly distributed in the filling. Don’t stress about any remaining chunks of farmer cheese as they will melt in the oven. Refrigerate while you make the crepes.
• To make the crepes heat an 8-inch non-stick pan over medium heat. When the pan is hot, lightly brush it with melted butter. Pour ¼ cup of your batter into the middle of the pan and quickly rotate the pan to evenly coat the bottom. After about a minute the bottom of the crepe will be a nice brown color. Run a flexible spatula under the crepe and lay it flat on a plate – cooked side up. You can stack the rest of the crepes on each other this way.
• To make the blintzes, place a crepe cooked-side up and spoon 3-4 tablespoons of filling lengthwise in the middle of the crepe. Fold one long side of the crepe over the filling, then fold the two short sides in, and fold the remaining side over. Place the blintzes seam-side down in a baking dish for 30 minutes. At this point the blintzes can be wrapped and refrigerated up to a day in advance.
• While the blintzes chill, add the sliced rhubarb, orange juice and sugar into a medium pot and cover. Cook over medium heat for 5 to 6 minutes, stirring occasionally. When the rhubarb has softened, add the strawberries and continue cooking uncovered for another 5 minutes. Stir in the balsamic vinegar and cook for an additional minute and remove from heat.
• Preheat the oven to 325 degrees. Heat a large pan over medium-high heat and add a tablespoon of vegetable oil. Fry the blintzes, two or three at a time, starting with the seam side down, until they are brown on both sides (about a minute per side) placing them side-by-side in a large casserole dish when done. Bake the blintzes in the dish for about 12 minutes to firm them up.
• Plate the blintzes, generously spoon the compote over them and dust with powdered sugar if you like.

If nutrition info is shown, values are based on an online calculator and are estimates. Please verify using your own data.

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