Garlic-Dill Cream Cheese “Sushi”

  • Cooking and Prep: 1 h 25 m
  • Serves: 12
  • Contains:

This recipe is actually a cream-cheese-filled blintz with an upgraded look. If you’re short on time, you can simply spread a thin layer of the cheese filling on the crepe shell and roll up in classic blintz style.


Yield: 24 pieces

Ingredients (9)



Start Cooking

Prepare the Crepes

  1. Using a food processor or immersion blender, thoroughly combine milk, flour, butter, and salt.

  2. Heat a little oil in a small, shallow skillet. When hot, add about one-third cup batter (the crepe will be relatively thick) and tilt the skillet gently from side to side so the batter covers it evenly.

  3. Fry until bottom is golden, three to four minutes. Flip and fry another two minutes on the other side.

  4. Transfer crepes to a plate and let cool. 

Prepare the Filling

  1. Combine all filling ingredients.

  2. Add filling to a piping bag fitted with a one-third-inch (one-centimeter) round tip.


  1. Cut off the sides of the crepe shells to create squares.

  2. Pipe filling along one side of each square and roll up. Make sure the crepe only goes around the filling once, so the result is a full circle of crepe with filling inside (as opposed to a pinwheel look).

  3. Chill one hour. Slice into one-inch (two-and-a-half-centimeter) pieces.


Before chilling and slicing the crepe roll, spread some filling on the outside and roll in chopped parsley or breadcrumbs to coat.

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