ARTICLE
This classic cheese Blintzes recipe makes a thin, crepe-like pancake filled with a creamy cheese filling, pan fried, and topped a simple berry sauce, or served with fresh fruit.
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What are Blintzes?
Blintzes are a traditionally Jewish cuisine that consists of a thin pancake, similar to crepes, that are usually filled with a creamy cheese mixture and pan fried to give a crispy outside. They can be served for breakfast, brunch, or even dessert!
Blintzes vs Crepes
The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.
How to make Blintzes:
Make Filling. Combine all ingredients in a bowl. Stick in the freezer while you make and cook the blintzes.
Blintzes vs Crepes
The main difference is crepes are only cooked once, and be be served plain, without filings. Blintzes, are always served filled, usually with a cheese mixture, and are cooked twice; once when made, and again after they are filled and pan fried.
How to make Blintzes:
Blintzes
▢ 1 1/4 cups milk
▢ 1 cup all-purpose flour
▢ 1/4 cup granulated sugar
▢ pinch salt
▢ 4 large eggs
▢ 1 teaspoon vanilla
▢ 3 tablespoons butter , softened (plus more for toasting them, later)
Cheese filling:
▢ 1 cup low-fat ricotta cheese
▢ 8 ounces cream cheese , softened
▢ 1/4 cup granulated sugar
▢ 1 egg yolk
▢ 1 teaspoon lemon juice
▢ 1 teaspoon vanilla extract
Topping Ideas:
▢ Berry sauce (recipe in notes)
▢ Fresh berries
▢ Powdered sugar
▢ lemon zest
▢ Mint
▢ Whipped cream
▢ Applesauce
▢ Syrup
Make Filling. Combine all ingredients in a bowl. Stick in the freezer while you make and cook the blintzes.
Make Batter. Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
Instructions
Cheese Filling: Combine filling ingredients in a bowl and mix until smooth. Place bowl in freezer to chill filling while you cook the blintzes.
Make Batter: Add milk, flour, sugar, eggs, butter, vanilla and salt to a blender and blend until smooth.
Cook: Heat a skillet over medium heat. Pour roughly ¼ cup of batter into the pan and swirl the pan in a circular motion until the batter is in a thin, circle in the pan. Cook until lightly golden on the bottom, then flip and cook on the other side. Remove to a plate and keep warm while you continue cooking all the blintzes.
Add Filling: Place a big spoonful of the filling onto the pancake, about 1 inch from the bottom. Fold both sides in, then roll all the way up, like a burrito. Repeat with remaining blintzes.
Pan Fry: Melt the 2 tablespoons of butter and 1 tablespoon vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down in the pan. Cook for 1-2 on each side, just until until golden brown all over. Serve with desired toppings.
Notes
Berry Sauce: To a saucepan add 1 ½ cups fresh of frozen berries, juice from ½ a lemon, and ¼ cup granulated sugar. Bring to a low boil and cook 5-6 minutes. Stir in additional 1 cup berries and remove from heat. Spoon berry sauce over blintzes, and serve.
Blueberry Blintzes: Stir a handful of blueberries into the cheese mixture once it’s made, or use frozen blueberries and follow berry sauce instructions to make a blueberry sauce.
Potato Blintzes: Peel and slice potatoes into cubes. Cook until tender then sauté with onions, salt, pepper and a little olive oil. Fill blintzes with potato mixture and shredded cheese, if desired, and pan fry according to recipe.