The Irregardless Cooks: Cheese Blintzes Recipe

These cheese blintzes are a staple on our Brunch menu. Arthur dedicated his cookbook, The Irregardless Cooks, to his grandmother, Lena Gordon, who inspired him “to try to reproduce her perfect cheese blintzes” – a goal, he claims, he has not yet achieved. We tend to disagree because these blintzes are delicious.

In a special interview in 2015 by UNC Alumni Magazine, Arthur Gordon revealed the story behind Irregardless’ name and the blintzes. Read below:

“My father’s mother, Lena, came from Russia to Brooklyn when she was a young woman. She never learned to read or write in English, only how to speak colloquially. Grandma often said “irregardless,” and I would tell her it wasn’t a word. She would often reply: “Do you understand what I just said?” Of course I did. So she kept using it.

I grew up in Durham, and fortunately for us, Grandma Lena would come to visit twice a year. She would stay for six weeks and cook daily, filling our freezer with tasty morsels such as cheese blintz, brisket, and soups. It would take us about six months to eat out the freezer. Then, we’d invite her back to visit.

So really, I learned to cook from Grandma Lena…”

Try this childhood recipe of Arthur’s yourself or come by the Cafe at brunch, every Saturday and Sunday from 10am-2:30pm.

See the recipe below:

Cheese Blintzes
Makes 8 to 12 blintzes
8 ounces cream cheese, softened
one-half cup ricotta cheese
rind of one-half orange, grated
rind of one-half lemon, grated
1 egg yolk
1 tablespoon honey
one-fourth teaspoon cardamom
dash of nutmeg
1 Crêpe Recipe
butter for frying

Cook the crêpes according to the recipe. Set aside.

Mix all the filling ingredients together thoroughly. Place about 2 tablespoons of filling a little below center of the crêpe. Fold up bottom. Fold in about one-half to one inch of each side, then roll up. This forms a small envelope with the filling inside. When they are all filled, fry in butter until browned on both sides.


Makes twelve crêpes
5 eggs
three-fourths cup white flour
three-fourths cup milk
one-eighth teaspoon salt
one-fourth teaspoon oil
one-fourth teaspoon sugar
2 tablespoons butter

Break eggs into blender. Turn blender on to medium. Slowly add sifted flour, then add milk, oil, sugar, and salt. Melt about one-half teaspoon butter in a well-seasoned 9 inch omelette pan. Pan is hot enough when the butter bubbles but doesn’t brown. Pour in 2 tablespoons batter, tilt the pan to cover bottom. Cook about three minutes, then carefully flip over and cook another three minutes. Repeat until all batter is used up.