Blintzes are thin, crepe-like pancakes of Ashkenazi Jewish origin, typically filled with sweet cheese or fruit, then pan-fried until golden and served with sour cream or fruit sauce. This recipe delivers a tender, pliable crepe wrapped around a rich, lightly sweetened cheese filling that crisps beautifully on the outside. The technique is straightforward, and the result is a comforting dish that works for breakfast, brunch, or a dairy holiday meal.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 2 large eggs
- 1/4 cup (60 ml) water
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- 1/4 teaspoon salt
- For the cheese filling:
- 2 cups (450 g) farmer cheese or well-drained ricotta
- 1 large egg yolk
- 2 tablespoons (25 g) granulated sugar, or to taste
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For frying:
- 2 tablespoons (28 g) unsalted butter, for the skillet
Instructions
- Make the crepe batter: In a medium bowl, whisk together the flour, milk, eggs, water, melted butter, and salt until smooth. The batter should be thin, like heavy cream. Let it rest at room temperature for 15 minutes (this relaxes the gluten and makes the crepes more tender).
- Make the filling: In a separate bowl, mix the farmer cheese, egg yolk, sugar, vanilla, and pinch of salt until well combined. Taste and adjust sugar if desired. Set aside.
- Cook the crepes: Heat a 9-inch (23 cm) nonstick skillet 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 so it covers the bottom evenly. Cook for 1–2 minutes, until the edges look dry and the bottom is lightly golden (lift an edge to check). Flip and cook for another 30 seconds. Slide the crepe onto a plate. Repeat with the remaining batter, stacking the crepes with parchment or wax paper between them to prevent sticking. You should get about 8–10 crepes.
- Fill the blintzes: Place a crepe on a work surface, with the lighter side facing up. Spoon about 2 tablespoons (30 g) of filling onto the lower third of the crepe. Fold the bottom over the filling, then fold in the sides, and roll up tightly like a burrito. Repeat with the remaining crepes and filling.
- Fry the blintzes: In a large skillet, melt the remaining butter over medium heat. Place the blintzes seam-side down in the skillet, in a single layer (work in batches if needed). Cook for 3–4 minutes per side, until golden brown and crisp. Add more butter if the pan looks dry.
- Serve: Remove from the skillet and serve warm.
Tips
- Substitutions: If you can’t find farmer cheese, use ricotta that has been drained in a cheesecloth-lined strainer for at least 2 hours, or use a mixture of ricotta and cream cheese. Cottage cheese can also be used if puréed until smooth.
- Don’t overfill: Too much filling makes the blintzes burst during frying. Stick to about 2 tablespoons per crepe.
- Seal the edges: If the crepe edges won’t stay folded, brush a little beaten egg or water on the edge before rolling.
- Make ahead: You can assemble the blintzes a day ahead and refrigerate them uncooked; just add 2–3 minutes to the frying time.
Serving Suggestions
Serve blintzes warm with a dollop of sour cream, a spoonful of fruit preserves (strawberry or blueberry are classic), or a dusting of powdered sugar. They also pair well with fresh berries or a simple fruit compote. For a savory twist, top with smoked salmon and chives.
Variations
- Fruit blintzes: Replace the cheese filling with a thick fruit compote (such as cherry or apple) and omit the sugar in the filling.
- Savory blintzes: Skip the sugar and vanilla; fill with sautéed mushrooms and onions, spinach and feta, or mashed potatoes.
- Baked blintzes: Instead of frying, arrange the filled blintzes in a buttered baking dish, brush with melted butter, and bake at 375°F (190°C) for 15–20 minutes, until hot and lightly crisped.
Storage and Reheating
Refrigerate cooked blintzes in an airtight container for up to 4 days. To freeze, place uncooked blintzes on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat cooked blintzes in a skillet over medium heat for 2–3 minutes per side, or in a 350°F (175°C) oven for 10 minutes. If reheating from frozen, thaw overnight in the refrigerator before frying.
Frequently Asked Questions
What is the difference between a blintz and a crepe? A blintz is a filled and then fried crepe. The crepe itself is the same, but blintzes are always filled and then pan-fried to give a crispy exterior, whereas a crepe is usually served flat with toppings.
Can I use store-bought crepes? Yes, you can use store-bought crepes to save time. Just make sure they are thin and pliable; if they are too thick, they will be hard to roll.
Why are my blintzes falling apart? This usually happens if the crepes are too thin or overcooked, making them brittle. Make sure your batter has rested, and don’t cook the crepes until they are crisp—they should be soft and pliable.
Can I make blintzes without eggs? Yes, you can make a vegan version using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for the crepe and a tofu-based filling. The texture will be slightly different but still tasty.
How do I keep blintzes warm for a crowd? Place cooked blintzes on a baking sheet in a single layer and keep them in a 200°F (95°C) oven for up to 30 minutes before serving.
Are blintzes served hot or cold? Blintzes are traditionally served hot, right after frying. They can be eaten cold, but the texture is best when warm and crisp.
Related
- New York Soft Pretzels: Classic Recipe
- New York-Style Soft Pretzels Recipe
- Nordstrom Crostini Recipe: Copycat Brie & Apple Bites
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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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