What is a Blintz?
Blintzes is the Yiddish word for filled breakfast crepes, originally hailing from Central and Eastern Europe, places like Russia, Poland, Hungary. This classic Ashkenazi Jewish dish is a beautiful way to start the day, and it’s worth noting that the places it hails from have very cold winters….talk about walking into the world with some fortification (sometimes blintz might be spelled blintze, with an e).
The most common filling for blintzes is a sweet cheese filling, and they are especially popular in Israel for the holiday Shavuot. They can be served for breakfast or as a dessert. These have a fruit topping as a bonus; you can use other berries in place of the blueberries, or purchase a premade fruit sauce. No shame in that! But if you do use a premade sauce, make sure to pick one with a short list of ingredients and no high fructose corn syrup.
Crepes for Blintzes
The idea of crepe making can unsettle even the most confident cooks amongst us. But deep breaths here – they are simply very thin pancakes, no more, no less. Don’t beat yourself up if the first few crepes tear or don’t work out perfectly. They are the practice crepes. Or the snack crepes, as it were. After a few you’ll get the hang of it. And don’t worry if the filled crepes don’t look perfectly shaped – that’s how everyone will know they’re homemade!
Are Crepes and Blintzes the Same Thing?
A crepe is the pancake, and a blintz is the filled crepe. A blintz is a filled crepe — without the filling a crepe is just a crepe!
Make Ahead Blintzes
This is definitely a breakfast recipe for a weekend, or a morning where you have a bit more time. However, the crepe batter and the filling and the sauce can all be made ahead of time (the crepes can even be tightly wrapped in plastic, slid into a freezer-proof zipper top bag , and frozen), so if you are organized, the whole thing can really come together in minutes, especially if you fry them up as you assemble them.
You can even refrigerate the uncooked stuffed crepes for a day, and fry those up on a regular old weekday.
To make this creamy filling, all you need to do is blend together farmers cheese, cottage cheese, and cream cheese with some eggs, vanilla and a little lemon zest if you like. Super easy, and all of the ingredients are readily available at the supermarket.
Blintzes: These sweet breakfast crepes are stuffed with a creamy cheese filling, topped with berry sauce, and surprisingly easy to make.Tweet This
How to Make Blintzes
Make the crepes ( you also might think about storebought crepes if you need a shortcut).
Place 3 tablespoons of filling along the top middle of each crepe (don’t be tempted to overstuff the crepes or the filling might seep out as you cook them).
Fold up the bottom part over the filling.
Fold in the sides.
Then roll up the crepe so the filling is completely encased in a rectangular packet.
Repeat with the rest of the filling and crepes.
Cook, top with the sauce , and eat! Make sure the filled blintzes are browned on both sides. If you cut into the blintzes right away, the filling might be somewhat running – in my book, that’s a -ok, and then the insides mix gorgeously with the fruit topping.
Make Ahead Blintzes
You can make the crepes, filling, and sauce up to 2 days ahead of time. Cover them well with plastic wrap and store in the fridge. Or wrap them well in plastic, put them into a zipper top freezer proof bag, press to remove all air, and store in the freezer for up to 2 months. You can also prepare the stuffed crepes ahead of time, and store them for a day, well-covered, in the fridge.
What to Serve with Blintzes
The best topping for blintzes are a fruit topping like raspberry, strawberry or blueberry (as suggested here; homemade or store-bought), applesauce, sour cream, maple syrup, or fresh fruit.
Other Breakfast Recipes:
- Best Easy Banana Bread
- How to Make a Perfect Omelet
- Breakfast Burrito
- Brown Butter Apple Streusel Muffins
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For the Crepes:
- 1 cup whole milk
- 4 to 6 tablespoons unsalted butter melted and cooled, divided
- 3 large eggs
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
For the Filling:
- 2 cups small-curd cottage cheese
- 1 cup crumbled farmers cheese
- 1 3-ounce package cream cheese
- 2 tablespoons sugar
- 1 large egg
- ½ teaspoon pure vanilla extract
- ½ teaspoon grated lemon zest optional
For the Blueberry Sauce:
- 1 10 ounce package unsweetened frozen blueberries thawed
- ¼ cup sugar or to taste
- 2 teaspoons cornstarch
- 1 teaspoon fresh lemon juice
- Make the Crepe batter: In a bowl combine the milk, 2 tablespoons of the melted butter and eggs. Add the flour, sugar and salt and use an electric mixer on low speed to blend the batter until smooth, about 1 minute. Let the batter stand for 45 minutes at room temperature.
- Meanwhile, make the Filling: In a large bowl combine the cottage cheese, cream cheese, farmers cheese, sugar, egg, vanilla and lemon zest, if using, with an electric mixer until fairly smooth, about 1 minute. Keep in the fridge until ready to use.
- Make the Blueberry Sauce: Combine the blueberries, ¼ cup sugar, cornstarch, and juice, in a small saucepan. Heat, stirring frequently, over medium heat until the sauce comes to a simmer. Use a potato masher or a fork to mash up some of the blueberries. Simmer for 1 to 2 minutes until thickened, and taste to see if you want to add more sugar. Set aside and cover to keep warm (if the sauce thickens too much you can stir in a tablespoon or two of hot water).
- Heat a 10-inch skillet over medium heat and brush with a bit of the remaining melted butter. Scoop ¼ cup of crepe batter into the pan and quickly tilt and swirl the pan around so that the batter coats the bottom of the pan. Allow the bottom to set, about 30 seconds, then flip the crepe with a large spatula. Cook for another 30 seconds until the bottom is set and pale golden. Transfer to a plate. Repeat with the remaining melted butter and batter, stacking the crepes on top of each other.
- Place 3 tablespoons of filling along the top middle of each crepe (don’t be tempted to overstuff the crepes or the filling might seep out as you cook them). Fold up the top part over the filling, fold in the sides, then roll up the crepe so the filling is completely encased in a rectangular packet. Repeat with the rest of the filling and crepes.
- Brush a little bit of butter in the skillet over medium high heat. Add as many of the filled crepes as you can fit without crowding. Fry the crepes until golden brown on each side, 2 to 3 minutes per side. Serve hot or warm with blueberry sauce.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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