Blintzes

Pancakes, crepes and waffles get a lot of love. However, if you’ve never had (or heard of) a blintz before, it’s the Jewish cousin of the French crepe. Our sweet cherry-studded version makes a decadent and unexpected breakfast.

What’s the difference between blintzes and crepes?

Both crepes and blintzes resemble ultra-thin pancakes that can be made with either a sweet or savory filling. Where the two differ is that blintzes are typically smaller and fluffier than crepes. A higher egg and butter content makes blintzes a bit richer than crepes, as well. Additionally, blintzes are traditionally cooked twice: first in a skillet to cook the blintz batter, then either by baking or frying, once they’ve been filled and rolled.

Blintz Ingredients

Batter:

• 2% milk
• Large eggs
• Melted butter
• All-purpose flour
• Salt

Filling:

•  4% fat cottage cheese
• Softened cream cheese
• Sugar
• Vanilla extract

Cherry Sauce:

• Pitted sweet cherries
• Sugar
• Cornstarch

Directions

Step 1: Prep the batter

Lauren Habermehl for Taste of Home

In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt. Mix well until smooth and no lumps remain. Cover and refrigerate for two hours.

Step 2: Make the filling

Lauren Habermehl for Taste of Home

While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Add the softened cream cheese, sugar and vanilla and pulse until creamy. Cover and chill until ready to use.

Step 3: Cook the blintzes

Lauren Habermehl for Taste of Home

When the batter is ready, remove it from the fridge and heat a lightly greased 8-inch nonstick skillet over medium heat. Then quickly pour 2 tablespoons of batter into the center of the hot skillet. Working quickly, lift and tilt the pan to evenly coat the bottom of the skillet. Use a flexible spatula to shape the edges of the blintz into an even circle. Cook until the top appears set and almost dry.

Editor’s Tip: Make sure to measure the batter (don’t eyeball it) as you add it to the pan. This will ensure the blintzes are the proper thickness. Too thin and blintzes will tear while folding or get too dark while cooking. Too thick and they won’t cook properly and will be hard to fill and fold.

Step 4: Flip

Lauren Habermehl for Taste of Home

Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. Once flipped, gently reshape so the blintz is flat and then cook for 15 to 20 seconds longer. Move it to a wire rack. Repeat steps three and four with the remaining batter.

Editor’s Tip: In testing, we found that a single wooden or plastic chopstick works best to help lift and pull the blintz onto the spatula before flipping. It helps prevent tearing and get enough blintz onto the spatula for an easy flip every time.

Step 5: Cool the blintzes

Lauren Habermehl for Taste of Home

When all the blintzes have been cooked, stack them between sheets of waxed paper, parchment or paper towels. Gently wrap in foil and refrigerate until fully cooled.

Step 6: Fill and fold

Lauren Habermehl for Taste of Home

When the blintzes have fully cooled, preheat the oven to 350°F. Take a single blintz and spread a heaping tablespoonful of filling onto the lower third of each blintz. Fold the bottom edge up followed by opposite sides. Then fold the top edge down over the filling to form a little bundle. Place the blintzes seam side down in a greased baking dish.

Step 7: Bake

Lauren Habermehl for Taste of Home

When all the blintzes have been filled, bake them, uncovered, for 10 minutes or until heated through.

Step 8: Make the cherry sauce

Lauren Habermehl for Taste of Home

Meanwhile, in a large saucepan, bring thawed frozen cherries and sugar to a boil over medium heat. Reduce heat; cover and simmer for five minutes or until heated through. In a separate bowl, whisk together the cornstarch and water until smooth. Stir into the cherry mixture and bring to a boil. Cook and stir for two minutes or until thickened. If the sauce is too thick, gradually add 1/4 cup of water until the desired thickness is reached.

Step 9: Serve

Lauren Habermehl for Taste of Home

Garnish the blintzes with the cherry sauce and whipped cream or confectioners’ sugar, if desired.

Recipe Variations

While cheese blintzes are perhaps most traditional, there are countless ways to make this recipe your own.

• Use other fruit toppings: If you like the cheese filling but are not a fan of cherries, swap in any other type of fruit. Strawberries, blueberries or apples with cinnamon are all yummy options.
• Tuck fruit inside: Lighten up the blintzes by skipping the heavy cream filling and instead put your favorite fruit filling on the inside of each blintz. Use a store-bought pie filling or make your own. Leave plain or top with Greek yogurt and a drizzle of honey.
• Make savory blintzes: Potatoes are a popular filling choice for savory blintzes. Whip up a batch of your favorite mashed potatoes and fold in fresh herbs, sauteed mushrooms, spinach and some cheese for a hearty blintz breakfast.

What to Serve with Blintzes

Traditionally, you will see blintzes served with poached or smoked salmon and some sort of fruit or green salad. Sometimes an egg dish like a frittata or strata may also be served alongside blintzes. However, feel free to serve your blintzes with other traditional American breakfast sides as well such as bacon, sausage, hash browns or fried eggs.