My classic blintzes are thin, delicate crepes filled with a lightly sweetened Framer cheese filling, then pan-fried until golden at the surface. Creamy inside with a soft, tender bite, they’re served warm, always in pairs with a vibrant sweet and juicy fruit topping.
I was this years old (over 30…), when I first tried Blintzes. I’ve seen them and heard of them since childhood, but I grew up in a jewish Moroccan home, where dairy is basically a rare guest that shows up only when invited, and blintzes definitely never made the list.
But grown up me is obsessed with breakfast (or brunch) sweet treats, and a sucker for nostalgic recipes (mostly Potato Bourekas): they are traditionally served on Shavuot, two on each plate to look like the two tablets of the ten commandments given to Moses on Mount Sinai.
About The Filling
Traditionally the filling is made with one type of cheese: farmers cheese. A thick, grainy cheese that tastes like cottage cheese on steroid. Personally I did not like it, so I used a combination of farmer cheese and cream cheese. Farmer cheese is not very common to find so you can replace it with ricotta cheese.
I also added some lemon zest, to complement the strawberry topping. If you want you can definitely personalize the filling and fold in Pistachio Cream, or even Nutella.
Let The Fun Begin
When I say fun I mean it. I really enjoy making this recipe, it is a labor of love and very hands on. You really need to be in the moment and pay attention as you go.
It took me a few times to get it right, I made some rocky mistakes. But the good news is that I made notes and am sharing everything I learned so you can master it on your first try. The complete recipe is at the bottom of this post in the recipe card. Below are step-by-step images for a visual guide and all my tips, tricks and hacks for best results, frustrations free.
- The batter needs 30 minutes to rest and soak in the starches from the flour and allow the gluten to rest. It really does make the crepes very tender so please do not skip this rest time.
- Use this work follow: make the batter, while it rests make the filling and the topping. Then, make the wrappers, fill and fold the blintzes.
- I used the food processor to make the filling, it is great because it helps reducing the grainy texture of the farmer cheese. The down side is that it makes the filling pretty runny which is not ideal for folding the blintzes. You can use a whisk and a large bowl for a thicker more stable filling.
My Foolproof Crepe Method
About 90% of my frustration came from the mistake I made when cooking the batter. I used to much butter and as a result, it created a pool of fat that fried the batter instantly, and so it did not spread and was very asymmetrical and burnt super fast. The fix: less is more.
- Instead of adding the butter to the pan, I used a paper towel to spread the butter over the surface of the pan.
- The first crepe might be bad. It is kind of unwritten universal rule or something.
- Pay attention to the stove’s heat. You may need to use low or medium-low.
Shaping and Frying The Blintzes
- If you are a novice blintzes maker, you can place the filling at the center then fold the opposite sides.
- When you roll the crepe, use your ring finger and little finger to press the sides of the wrapper and prevent it from sliding to the sides.
- Smear some filling at the end of the wrapper to glue the blintz.
- Fry the filled blintzes the same way you did when you made the wrappers. Too much butter will give a burnt appearance.
Topping and Serving Options
I had to ask my Ashkenazy friends how to serve them, and they were very clear: Blintzes are served warm. It is part of the experience and I found that it elevate the experience when choosing the right topping.
Cooked berries in sauce is the classic option, but I got many praises when served it with my Apple Compote (warmed).
Top it with a scoop of ice-cream and a warm drizzle of homemade caramel.
Classic Blintzes With Sweet Cheese Filling
Ingredients
The Filling
- 1 Cup (225g) Farmer cheese at room temperature (or ricotta cheese)
- 1/2 Cup (113g) Cream cheese at room temperature
- 1/3 Cup (40g) Powdered sugar
- Zest from 1 small lemon
- 1 teaspoon Vanilla extract
- 1 Large Egg, at room temperature
- 1 Large Egg yolk, at room temperature
The Crepes
- 4 Large Eggs at room temperature
- 1 Cup (240 ml) Milk at room temperature
- 1 Cup (120g) All-purpose flour
- 1 Tablespoons (12g) Sugar
- 1 teaspoon Vanilla extract
- 1/4 Cup (55g) Unsalted butter, soft for frying the blintzes
Strawberry Topping
- 1 Cup Strawberry Preserves
- 4 Cups (450g) Fresh strawberries cut in half
Instructions
Make The Batter
- Place all of the ingredients: four eggs, one cup milk, flour (120g), sugar (12g) and vanilla in a blender, or a food processor and mix until smooth.
- Pour the mixture in a large, deep bowl and set a side for 30 minutes. Make the filling.
Make The Filling
- Measure all the ingredients: farmer cheese (225g), cream cheese (113g), powdered sugar (40g), egg, egg yolk, lemon zest and vanilla extract in a bowl of a food processor and process just until the ingredients are incorporated. Refrigerate while you make the crepes.
Make The Warpers
- Preheat an 8, or 10-inch skillet with slopping sides over medium heat then grease the pan very lightly with butter: dap a piece of paper towel with the soft butter then use it to grease the surface of the pan.
- Pour 1/4 cup of the batter over the center of the pan then swirl it to completely cover the surface of the pan.
- Set it back over the stove and let it cook through for about 30 seconds or until it cmpletely dry on top.
- Use an offset spatula to turn over the crepe and cook for additional 15 seconds.
- Place the cooked crepe over a clear plate, and repeat with the rest of the batter.
- Pile the crepes on top of each other.
Fill and Cook The Blintzes
- Spoon 2 tablespoons of the filling onto one crepe: you can top it about 1-inch away from the edge, or at the center. Roll the crepe all the way like you would a burrito.
- Grease the pan again then place 3-4 blintzes seam side down and cook over medium-low for four minutes on each side. As you cook make the strawberry filling.
- Warm the strawberry preserves over medium heat in a medium sauce pan, then pour the warm liquid over the cut strawberries.
- Serve the blintzes warm topped with the strawberries.
Notes
- To make a head: refrigerate (good for three days) then warm at a 300°F for 15-20 minutes before serving.
