From The Gefilte Manifesto by Jeffrey Yoskowitz & Liz Alpern (Link to Cookbook below)


JEFFREY: I was only privy to homemade blintzes once in a blue moon when Grandma Ruth decided to make them. Hers were never too sweet, and they revealed their contents on the sides since she delicately sliced off the edges of each blintz, leaving the scraps for the children as a special treat. I feel every parent has to make at least one dish with ends to slice off for kids. It’s not fair to make them wait until everything is finished. Blintz ends are a pretty solid way to go. If necessary, you can make the blintzes in advance and store in the refrigerator or freezer until later. Just be sure to bring them up to room temperature before reheating so the insides don’t remain cold. Note that the yield in this recipe is based on an 8-inch-diameter frying pan. If you have a different size pan, the yield will differ. The crepe recipe is adapted from Mitchell Davis’s The Mensch Chef and works well with both our sweet cheese filling and savory mushroom-potato filling.


  • Crepes
  • 4 tablespoons (½ stick) unsalted butter, melted and slightly cooled, plus more for frying
  • 4 large eggs
  • 1 cup whole milk
  • ¾ cup cold water
  • ½ teaspoon kosher salt
  • 2 tablespoons sugar
  • 2 cups all-purpose flour
  • Sweet Cheese Filling
  • 3 cups farmer’s cheese (about 1½ pounds), store-bought or homemade
  • ½ cup cream cheese (4 ounces), softened, store-bought or homemade
  • ¼ cup sugar
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 2 tablespoons loosely packed lemon zest
  • Sour cream, store-bought or homemade, for serving
  • Fresh or macerated berries (optional), for garnish


For more wonderful recipes and to purchase The Gefilte Manifesto, visit

Excerpted from the book THE GEFILTE MANIFESTO by Jeffrey Yoskowitz & Liz Alpern. Copyright ©2016 by Gefilte Manifesto LLC. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Lauren Volo.