Cheese Blintz

These handmade blintzes feature delicate crepes wrapped around a rich vanilla-and-honey cheese filling, and we’ve long proudly held our version up against other, often better-known blintzes made elsewhere.

The base of the filling is Zingerman’s Farm Cheese. To make it even more memorable, we replaced the standard commercial honey in the recipe with an exceptional Italian chestnut honey. Add a splash of vanilla and a pinch of sea salt, and the result is a filling that’s both rich and beautifully balanced.

Chestnut honey is slightly smoky and, at times, more bitter than sweet—deep, dark, and mysterious, with hints of burnt sugar. It’s wonderfully different from what most people expect honey to taste like. The late New York City pastry chef Gina DePalma called chestnut her favorite honey: “Dark and spicy, with touches of smoke and leather, chestnut honey is complex, mysterious, and nuanced.” It brings both natural sweetness and an intriguing touch of bitterness that makes these homemade-style cheese blintzes truly distinctive.

Reheat your cheese blintzes with a little butter in a hot skillet until the crepes turn an elegant golden brown and the creamy cheese-and-honey filling is warm and soft inside. Serve with your favorite preserves—especially apricot—for a classic pairing. Whether you’re enjoying them for brunch, breakfast, lunch, dinner, or a late-night snack, these traditional blintzes are a delicious choice any time of day.