blintzes

★★★★★ 2 Reviews
knish avatar
By Helaine Norman
from Sunrise, FL

The right cheese is a must! My mother used to make the following cheese filling for these and serve them with light meals (especially after fasting on Yom Kippur) and serve with salmon cakes and smoked fish. They are the Jewish version of French crepes and go well with eggs or not for breakfast. I also like to fill them with meat fillings (see my Knishes the Old Fashion Way recipe) for fillings. When they are filled with meat they can be baked as well as fried. Meat blintzes are good as an entree or accompaniment with a soup or salad to round off the meal.

Blue Ribbon Recipe

We love blintzes with their thin crepe outside and warm sweet filling. They make the most divine breakfast. Helaine uses a European-style cheese that has a fine curd. It mixes well with the cinnamon sugar and holds up to frying. Once the blintzes are fried, they have a warm toasted buttery flavor with a lightly sweet filling. You can use the traditional sour cream and applesauce toppings or add fresh fruit and cream as we did. The assortment of toppings is endless.

— The Test Kitchen @kitchencrew
★★★★★ 2 Reviews
serves 4 to 6
prep time 20 Min
cook time 25 Min
method Stove Top

Ingredients For blintzes

  • 2
    eggs
  • 1 c
    water or milk
  • 1 c
    all-purpose flour
  • dash
    salt
  • 2 tsp
    sugar (optional)
  • FILLINGS (MAY BE DOUBLED)
  • 8 oz
    dry farmers cheese (not the hard type). Breakstone makes it.
  • 1
    egg (yolk only)
  • sugar, to taste
  • cinnamon, to taste

How To Make blintzes

Test Kitchen Tips
We mixed 2 Tbsp of granulated sugar with 1/4 tsp of cinnamon for the filling.
  • Eggs and liquid in a bowl.
    1
    Beat egg with salt and liquid (water or milk) until smooth.
  • Add flour to egg mixture.
    2
    Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
  • Mixture sitting in a bowl.
    3
    Add more liquid or flour as necessary. The batter will thicken as it sits.
  • Spooning batter into a bowl.
    4
    Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
  • Tilting the pan to coat with batter.
    5
    Tilt pan until entire bottom is covered with a thin, even layer.
  • Underneath of crepe browning.
    6
    When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
  • Stacking crepes on waxed paper.
    7
    Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
  • Mixing filling ingredients in a bowl.
    8
    Mix filling ingredients.
  • Spooning mixture onto the crepe.
    9
    Spoon some of the mixture into each blintz.
  • Rolling one side of crepe over filling.
    10
    Roll up once.
  • Folding ends of crepe.
    11
    Fold in ends.
  • Continuing to roll crepe.
    12
    Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
  • Adding butter to a skillet.
    13
    To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
  • Frying blintzes in a skillet.
    14
    Fry blintzes, turning occasionally.
  • Adding butter to skillet and continuing to fry.
    15
    Add more butter as necessary.
  • 16
    Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.
ADVERTISEMENT
ADVERTISEMENT