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In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt. Mix well until smooth and no lumps remain. Cover and refrigerate for two hours.
While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Add the softened cream cheese, sugar and vanilla and pulse until creamy. Cover and chill until ready to use.
When the batter is ready, remove it from the fridge and heat a lightly greased 8-inch nonstick skillet over medium heat. Then quickly pour 2 tablespoons of batter into the center of the hot skillet. Working quickly, lift and tilt the pan to evenly coat the bottom of the skillet. Use a flexible spatula to shape the edges of the blintz into an even circle. Cook until the top appears set and almost dry. Editor's Tip: Make sure to measure the batter (don't eyeball it) as you add it to the pan. This will ensure the blintzes are the proper thickness. Too thin and blintzes will tear while folding or get too dark while cooking. Too thick and they won't cook properly and will be hard to fill and fold.
Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. Once flipped, gently reshape so the blintz is flat and then cook for 15 to 20 seconds longer. Move it to a wire rack. Repeat steps three and four with the remaining batter. Editor's Tip: In testing, we found that a single wooden or plastic chopstick works best to help lift and pull the blintz onto the spatula before flipping. It helps prevent tearing and get enough blintz onto the spatula for an easy flip every time.
When all the blintzes have been cooked, stack them between sheets of waxed paper, parchment or paper towels. Gently wrap in foil and refrigerate until fully cooled.
When the blintzes have fully cooled, preheat the oven to 350°F. Take a single blintz and spread a heaping tablespoonful of filling onto the lower third of each blintz. Fold the bottom edge up followed by opposite sides. Then fold the top edge down over the filling to form a little bundle. Place the blintzes seam side down in a greased baking dish.
When all the blintzes have been filled, bake them, uncovered, for 10 minutes or until heated through.
Meanwhile, in a large saucepan, bring thawed frozen cherries and sugar to a boil over medium heat. Reduce heat; cover and simmer for five minutes or until heated through. In a separate bowl, whisk together the cornstarch and water until smooth. Stir into the cherry mixture and bring to a boil. Cook and stir for two minutes or until thickened. If the sauce is too thick, gradually add ¼ cup of water until the desired thickness is reached.
Garnish the blintzes with the cherry sauce and whipped cream or confectioners sugar, if desired.
Recipe Variations
While cheese blintzes are perhaps most traditional, there are countless ways to make this recipe your own.
Use other fruit toppings: If you like the cheese filling but are not a fan of cherries, swap in any other type of fruit. Strawberries, blueberries or apples with cinnamon are all yummy options.
Tuck fruit inside: Lighten up the blintzes by skipping the heavy cream filling and instead put your favorite fruit filling on the inside of each blintz. Use a store-bought pie filling or make your own. Leave plain or top with Greek yogurt and a drizzle of honey.
Make savory blintzes: Potatoes are a popular filling choice for savory blintzes. Whip up a batch of your favorite mashed potatoes and fold in fresh herbs, sauteed mushrooms, spinach and some cheese for a hearty blintz breakfast.
What to Serve with Blintzes
Traditionally, you will see blintzes served with poached or smoked salmon and some sort of fruit or green salad. Sometimes an egg dish like a frittata or strata may also be served alongside blintzes. However, feel free to serve your blintzes with other traditional American breakfast sides as well such as bacon, sausage, hash browns or fried eggs.