Blintzes are thin, crepe-like pancakes of Central and Eastern European origin, typically filled with cheese or fruit, then pan-fried until golden. This version uses a sweet fruit filling, making it a delightful breakfast, brunch, or dessert. The tender crepe exterior contrasts beautifully with the juicy, flavorful fruit inside, and the recipe is straightforward enough for a weekday treat yet special enough for a holiday table.
Ingredients
- For the crepes:
- 1 cup (125 g) all-purpose flour
- 1 tablespoon (12 g) granulated sugar
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) water
- 2 tablespoons (28 g) unsalted butter, melted, plus more for the pan
- For the fruit filling:
- 2 cups (300 g) fresh or frozen berries (such as blueberries, raspberries, or sliced strawberries)
- 1/4 cup (50 g) granulated sugar, or to taste
- 1 tablespoon (15 ml) lemon juice
- 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) cold water
- For serving:
- Powdered sugar, for dusting
- 1/2 cup (120 ml) sour cream or Greek yogurt (optional)
Instructions
- Make the crepe batter: In a medium bowl, whisk together the flour, sugar, 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; if it seems too thick, add a tablespoon more water. Cover and let rest for 15 minutes at room temperature.
- Cook the crepes: Heat a 10-inch nonstick skillet over medium heat. Lightly brush with melted butter. Pour about 1/4 cup (60 ml) of batter into the center, tilting the pan to spread it evenly into a thin circle. Cook for 1-2 minutes until the edges look set and the bottom is lightly golden. Flip and cook for another 30-45 seconds. Transfer to a plate. Repeat with the remaining batter, brushing the pan with butter as needed. You should have about 8 crepes. Stack them with parchment paper between to prevent sticking.
- Make the fruit filling: In a medium saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture begins to simmer, about 5-7 minutes. Stir the cornstarch slurry again, then pour it into the simmering fruit. Cook, stirring, for 1-2 minutes until the mixture thickens and becomes glossy. Remove from heat and let cool for 10 minutes.
- Fill the blintzes: Place a crepe on a clean work surface, with the lighter side facing up. Spoon about 2-3 tablespoons of the fruit filling in a line across the center of the crepe. Fold the bottom edge over the filling, then fold in the sides, and roll up like a burrito. Repeat with all crepes and filling.
- Brown the blintzes: Heat a large skillet over medium heat and add a small pat of butter. Place the blintzes seam-side down in the skillet, in batches if needed. Cook for 2-3 minutes per side, until golden brown and crisp. Serve warm, dusted with powdered sugar and with sour cream or yogurt if desired.
Tips
- Substitutions: Use any fruit you like—peaches, cherries, or apples work well. If using apples, dice them small and sauté in butter before adding sugar and lemon. For a dairy-free version, use almond or oat milk and a neutral oil instead of butter.
- Don’t overfill: Too much filling will make the blintzes burst during browning. Stick to 2-3 tablespoons per crepe.
- Rest the batter: Letting the batter rest for 15 minutes allows the gluten to relax, resulting in more tender crepes that are less likely to tear.
- Keep warm: If making ahead, keep cooked blintzes on a baking sheet in a 200°F (93°C) oven while you finish the rest.
Serving Suggestions
Serve blintzes warm, dusted with powdered sugar and a dollop of sour cream or Greek yogurt. They also pair well with a drizzle of maple syrup or honey, or a spoonful of additional fresh fruit on top. For a brunch spread, serve alongside scrambled eggs and bacon.
Variations
- Cheese filling: Mix 1 cup (250 g) ricotta or farmer cheese with 1 egg yolk, 2 tablespoons sugar, and 1/2 teaspoon vanilla. Substitute for the fruit filling.
- Lemon curd: Use a store-bought or homemade lemon curd as a filling for a tangy twist.
- Baked blintzes: Instead of pan-frying, place filled blintzes in a buttered baking dish, pour a little melted butter over the top, and bake at 350°F (175°C) for 15-20 minutes until hot and lightly golden.
Storage and Reheating
Store cooked blintzes in an airtight container in the refrigerator for up to 3 days. To freeze, arrange uncooked filled blintzes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 2 months. Reheat refrigerated blintzes in a skillet over medium heat for 2-3 minutes per side, or in a 350°F (175°C) oven for 10 minutes. Frozen blintzes can be cooked directly from frozen, adding a few minutes to the browning time.
Frequently Asked Questions
Can I make the crepes ahead of time? Yes, you can cook the crepes up to 2 days in advance. Stack them with parchment paper, wrap in plastic wrap, and refrigerate. Let them come to room temperature before filling.
Why are my crepes tearing? Tearing usually happens if the batter is too thick or the pan is too hot. Make sure the batter is thin and the pan is at medium heat, not high. Also, be gentle when flipping.
Can I use frozen fruit for the filling? Absolutely. Frozen berries work well; just cook them a few minutes longer to allow them to thaw and release their juices. You may need an extra teaspoon of cornstarch if the filling seems too runny.
What is the best pan for making crepes? A 10-inch nonstick skillet is ideal. A dedicated crepe pan also works. The key is even heat and a good nonstick surface.
Can I make these gluten-free? Yes, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend. The crepes may be slightly more delicate, so handle them carefully.
How do I keep blintzes warm for a crowd? After browning, place them on a baking sheet in a 200°F (93°C) oven until ready to serve. They will stay warm for up to 30 minutes.
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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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