Cheese Blintzes

SmartPoints® value per serving
Total Time
21 min
10 min
11 min
In WW cookbooks past, “blintzes” were made from beaten eggs and should have properly been called omelettes.


Fat-free cream cheese

cup(s), at room temperature


¼ cup(s)

Lemon zest

1½ tsp, grated

Vanilla extract

½ tsp

1% low fat cottage cheese

1¾ cup(s), whipped

Low-fat milk

1 cup(s)

All-purpose flour

1 cup(s)


2 large egg(s)

Egg white(s)

2 large

Regular butter

1 Tbsp, melted

Table salt

¼ tsp


  1. To prepare the filling, stir together the cream cheese, sugar, lemon zest, and vanilla in a medium bowl until smooth. Stir in the cottage cheese until combined; cover and refrigerate.
  2. To prepare the pancakes, blend together the milk, flour, eggs, egg whites, butter, and salt in a blender or food processor until smooth. Pour into a bowl and let stand 20 minutes.
  3. Place the oven rack in the center of the oven; preheat the oven to 350ºF. Line a jelly-roll pan with foil and spray lightly with nonstick spray.
  4. Spray a small nonstick skillet with nonstick spray; place over medium heat until hot. Pour about 3 tablespoons of the pancake batter into the pan, tilting the pan quickly to evenly coat the bottom. Cook until lightly browned underneath and dry on the top, about 30 seconds. Flip and cook 5 seconds. Remove to a plate and place a piece of wax paper on top. Repeat with the remaining batter (stirring occasionally) to make 16 pancakes, stacking the cooked pancakes between sheets of wax paper.
  5. To assemble the blintzes, spoon 2 tablespoons of the cheese mixture on the lower third of the pale side of each pancake. Fold the right and left sides over the filling, then roll up to seal. Place, seam-side down, in the prepared pan and tent loosely with foil. Bake until the filling is hot, 10 minutes. Yields 2 blintzes per serving.


Today’s version is thankfully faithful to the original—a filled paper-thin pancake. To make the creamy filling, we used whipped cottage cheese, a smooth cottage cheese found in some supermarkets. If you can’t find it, simply puree the same amount of dry-curd cottage cheese in a food processor or blender until smooth. Serve the blintzes with unsweetened cinnamon applesauce or a sprinkling of cinnamon sugar.