If you’ve had and enjoyed crepes before–or if you have an obsession with them like we do – there’s a good chance you’ll love blintzes! Blintzes are a classic Jewish food that are basically stuffed and rolled, thin pancakes. Generally filled to the brim with a creamy cheese mixture, they can be served with fruit compote, powdered sugar or sour cream…gotta love all the options!
Blintzes are a food that we can get behind, any time, day or night; they’re usually served for breakfast or brunch, but they could also make a yummy dessert (cheese course, anyone?) or a midnight snack for when you get that craving for something a little sweet and tart. What we recommend doing, since we like to eat these bad boys right when we get the hankering for them, is to make the batter ahead of time and refrigerate it (it stays good for up to 1 week); that way all you have to do ladle it out into the pan and whip up the cheesy filling! Whenever you decide to make them, prepare yourselves for how much you’re going to love them – they’re insanely good!
Yields 1 dozen
- 4 large eggs, lightly beaten
- 1/2 cup milk
- 1/2 cup water
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- oil and butter, for greasing
- 1 pound farmer cheese (pressed curd)
- 4 oz. cream cheese
- 1 large egg yolk
- 1/2 lemon, juiced
- 2 tablespoons sugar
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- powdered sugar
- For crepes: Combine eggs, milk and water in a large bowl and mix well.
- Slowly add flour, then the sugar, salt and oil. Whisk until completely incorporated and smooth. Then let rest for 10 minutes.
- For the filling: In a separate large bowl, mix the cheeses together, then add the egg yolk, lemon juice, honey, vanilla extract and sugar. Blend well and set aside.
- Fold up a paper towel and dip the corner in oil or butter and lightly grease a small, 7-inch crepe pan. Place over medium heat.
- Pour 1/4-1/3 cup batter into pan and tilt the pan around so batter evenly coats the bottom.
- Cook until air bubbles form in the batter and bottom is golden brown. Slide crepe off onto a plate and keep covered.
Note: you don’t have to flip and cook both sides, but you can cook the topside for a few seconds if you want.
- Repeat with remaining batter, greasing the pan as needed.
- Spread 2-3 tablespoons cheese filling in a line down the center of the blintz. Fold both sides over on top of the filling and carefully roll over, so the seam is facing down.
- Repeat with remaining blintzes.
- Melt 2 tablespoons butter in the same pan and place each blintz seam side down. Fry for 2 minute on each side, or until crisp. Repeat, sprinkle with powdered sugar and serve immediately.
Recipe adapted from Chabad