Meat blintzes are a savory twist on the classic Jewish crepe, filled with a seasoned ground meat mixture, then pan-fried until golden and crisp. They make a hearty breakfast, brunch, or main course, and are surprisingly simple to assemble once the crepes are made. This recipe delivers a satisfying, comforting dish with a tender crepe exterior and a rich, flavorful filling.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/4 cup (60 ml) water
- 2 tablespoons (30 g) unsalted butter, melted, plus more for the pan
- For the filling:
- 1 tablespoon (15 ml) vegetable oil
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 1 pound (450 g) ground beef (80/20 or 85/15)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 cup (60 ml) beef broth or water
- 1 large egg, beaten (for binding)
- 2 tablespoons (8 g) chopped fresh parsley (optional)
- For frying:
- 2 tablespoons (30 g) unsalted butter or oil
Instructions
- Make the crepe batter: In a medium bowl, whisk together the flour and salt. In a separate bowl or large measuring cup, whisk the eggs, milk, and water. Pour the wet ingredients into the dry and whisk until smooth. Add the melted butter and whisk again. The batter should be thin, about the consistency of heavy cream. Cover and let rest for 20 minutes at room temperature (this helps the gluten relax and makes the crepes more tender).
- Cook the crepes: Heat a 9-inch (23 cm) nonstick skillet or crepe pan over medium heat. Add a small pat of butter and swirl to coat. Pour about 1/4 cup (60 ml) of batter into the center, tilting the pan in a circular motion to spread it evenly into a thin round. Cook for 1 to 2 minutes, until the edges look dry and the bottom is lightly golden (peek with a spatula). Flip with a thin spatula and cook for another 30 seconds to 1 minute. Slide the crepe onto a plate. Repeat with the remaining batter, stacking the crepes with a piece of parchment paper between each to prevent sticking. You should get about 12 crepes. Set aside.
- Make the filling: In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and cook, stirring, until soft and translucent, about 4 minutes. Add the ground beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Season with salt, pepper, garlic powder, and smoked paprika if using. Stir in the beef broth and scrape up any browned bits from the bottom of the pan. Cook for 2 more minutes, until the liquid is mostly absorbed. Remove from heat and let cool for 10 minutes.
- Finish the filling: Once the meat mixture is slightly cooled, transfer it to a bowl. Add the beaten egg and parsley (if using) and stir until well combined. The egg helps bind the filling so it doesn’t fall out during frying.
- Assemble the blintzes: Place one crepe on a clean work surface, with the lighter (less browned) side facing up. Spoon about 2 tablespoons (30 g) of filling in a line across the center of the crepe, leaving a border on each side. Fold the bottom edge over the filling, then fold in the two sides, and roll up tightly like a burrito. Repeat with all the crepes and filling.
- Fry the blintzes: In a large skillet, melt 1 tablespoon of butter over medium heat. Add the blintzes in a single layer (do not overcrowd; work in batches). Cook for 2 to 3 minutes per side, until golden brown and crisp. Add the remaining butter as needed for the second batch. Serve hot.
Tips
- Crepe batter rest: Don’t skip the 20-minute rest. It allows the flour to fully hydrate, which makes the crepes less likely to tear when you roll them.
- Substitutions: You can use ground turkey, chicken, or a mix of ground pork and beef. If using poultry, cook to a safe minimum internal temperature of 165°F (74°C) as per USDA FSIS guidelines. Ground beef should reach 160°F (71°C) safe minimum.
- Make ahead: The crepes can be made a day ahead and stored in the refrigerator, stacked with parchment, wrapped in plastic wrap. The filling can also be made a day ahead and refrigerated; just bring it to room temperature before assembling.
- Common mistake: Overfilling the crepes makes them difficult to roll and they may burst during frying. Use about 2 tablespoons of filling per crepe, and press it into a compact log.
Serving Suggestions
Serve meat blintzes hot with a dollop of sour cream or Greek yogurt, and a side of fresh dill or chives. They also pair well with a simple green salad or roasted vegetables for a complete meal. For breakfast or brunch, serve them alongside scrambled eggs or a fruit compote.
Variations
- Mushroom and meat: Sauté 8 oz (225 g) sliced mushrooms with the onion before adding the beef for an earthy flavor.
- Cheese addition: Stir in 1/2 cup (50 g) shredded cheddar or mozzarella into the cooled filling for a melty, cheesy center.
- Spicy version: Add 1/2 teaspoon red pepper flakes or a finely chopped jalapeño to the onion mixture.
- Herbed crepes: Add 1 tablespoon of chopped fresh dill or chives to the crepe batter for extra flavor.
Storage and Reheating
Refrigerate leftover blintzes in an airtight container for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 350°F (175°C) oven for 8 to 10 minutes, or until heated through. You can also reheat them in a skillet over medium heat with a little butter for 2 to 3 minutes per side. For longer storage, freeze the blintzes in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven at 350°F (175°C) for 15 to 20 minutes.
Frequently Asked Questions
Can I use store-bought crepes? Yes, you can use store-bought crepes to save time. Just make sure they are thin and pliable. You may need about 12 crepes.
Can I make the filling ahead of time? Absolutely. Cook the filling, let it cool completely, and refrigerate it in an airtight container for up to 2 days. When you’re ready to assemble, let it come to room temperature or reheat it gently and let it cool before adding the egg.
Why did my crepes tear? Crepes can tear if the batter is too thick, the pan is too hot, or you flip them too early. Make sure the batter is thin, cook over medium heat, and wait until the edges are dry and the bottom is set before flipping.
Can I bake the blintzes instead of frying? Yes, you can bake them. Place the assembled blintzes in a buttered baking dish, brush the tops with melted butter, and bake at 375°F (190°C) for 15 to 20 minutes, until golden and heated through. They won’t be as crisp as pan-fried, but they’re still delicious.
What can I use instead of ground beef? Ground lamb, pork, or a plant-based meat substitute all work well. Adjust cooking times and temperatures accordingly. For plant-based, cook until heated through.
Can I freeze the assembled but uncooked blintzes? Yes, you can freeze them before frying. Place them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. When ready to cook, fry them from frozen over medium-low heat, adding a few extra minutes per side.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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