“Then there was mother, who made
the most delicious blintzes in the world.”
-Love & Death
Blintzes are Jewish Style Pancakes, very similar to French Crepes filled with sweetened cheese and eaten for breakfast, lunch or dinner, for that matter.
Typically Blintzes are filled with cheese or fruit.
My kiddos even like to take a plain unfilled blintz pancake, sprinkle it with a touch of powdered sugar, roll it up and nibble them on the run.
For years I would buy my crepes at the market or run to the deli for mouth watering cheese blintzes.
It just seemed intimidating making something so thin, light and wonderful. I just knew I would mess it up so I wasted money and purchased instead of making it myself.
Then I was given an amazing recipe (that I will share with you very soon) that calls for cheese filled blintzes.
Yes, I could have run to my local grocery store and hit the freezer section and got my blintzes but purchasing would have cost me 3 x as much. The deli would be divine but that would cost even 2x more than the frozen section.
Then My Handsome Prince confessed he’d been holding out on me!
In a box in the garage was a crepe maker!
He was given it as a gift but never cooks so there it sat waiting for me to call it into the game.
Go Crepe Maker!
It made making these delicious thin crepe like pancakes in no time with total ease.
So, for the record, I’m a cheater and use a crepe maker BUT you may also use a 6”-8” Omelette, Crepe or even a good non-stick skillet.
It’s actually VERY simple quick and mostly painless process to put together our blintzes.
In a bowl combine:
2/3 Cup Unbleached Flour
¼ Cup Whole Wheat Flour
You may stick to using nothing but plain ol’ flour if that’s all you have. If that’s the case add another ¼ of the Unbleached Flour instead of the Wheat now. I like to add whole wheat to add another nutritional layer to this otherwise sweet dish. Go ahead, it’s Okay. I wont report you.
Honestly if my Prince knew I was Whole Wheating his food without his knowledge, he’d protest but then agree, if it’s not broken don’t fix it.
¼ Teaspoon Salt
2 Tablespoons Oil, Melted Butter or Margarine
1 1/3 Skim Milk
Again, I use skim because I’m going to stuff these suckers with cottage cheese in a minute. I try to shave off some calories and fat so I can feel better about slathering it with butter, fruit toppings and maybe even whipped cream later.
Use a whisk to beat the ingredients well.
Confession: I use my stand mixer because I’m just lazy that way.
Nearly everything goes into that wonderful mixer.
We’re very close friends.
Blend until batter is smooth.
Allow the pan to warm over medium high heat and add:
½ Tablespoon of butter.
Swish the butter around as it melts to cover the pan and prevent sticking.
Pour a VERY small amount of the batter into the pan. We’re adding only enough to cover the bottom of our pan in a very thin layer.
I swish the batter around gently like I did my butter to encourage my batter to coat evenly.
It only takes about 40-60 seconds for it to be done.
You can tell it’s ready when the edges peel away from the pan.
DO NOT FLIP!
Now hear this… you are not allowed to over cook this, I won’t allow it my friend!
It’s just so tempting to flip it since we’re used to making traditional pancakes.
When it is done, slide it cooked side down on a plate.
**I layer several sheets of parchment paper on my plate so as I finish each one I can stack them on top of each other with a piece of parchment between them.**
AND REPEAT until all of the batter has been cooked into beautiful light thin pancakes.
Now we get a little cheesy, a little fruity or maybe a little combo of both!
1 Pound Cottage Cheese
(Our family prefers small curd cottage cheese in case you were questioning what to use.)
2 Eggs beaten before adding to rest of ingredients
4 Teaspoons Sugar
1 Tablespoon Flour
¼ Teaspoon Salt
Optional: ½ Tsp. Cinnamon &/or 2 Tsp. grated lemon peel
1-2 cans of you’re favorite pie filling will work perfectly
Should you desire to make a filling from fresh fruit you have on hand
3 Tablespoons Sugar
¼ Tablespoon Cinnamon
1 ½ tablespoons of Fresh Lemon Juice
3 Tablespoons of Flour
3 Cups of Fresh Fruit
Make sure you remove pits or seeds before adding to the saucepan.
Place Fruit in saucepan over medium heat for 3 minutes with the lid on,
Then add the lemon juice.
Slowly stir in the flour, sugar and cinnamon.
Allow to cook another 5-8 minutes until the fruit is tender, stirring frequently.
This need to not be scorching hot when you fill the blintzes.
Do yourself a favor and check your Facebook, take a shower, take a brisk walk for 10-15 minutes so you’re fruit filling can cool and be nicer to work with.
We don’t like it when our foods attack and hot sugary syrup burns are not pleasant so go read a book… resist the urge to nibble the filling or you’ll tattoo the roof of you’re mouth with that fork.
Blintz folding is a very easy art.
The key is to NOT over or under fill them or you’ll have a yummy but leaky blintz explosion.
Place a pancake that you just made on a plate.
Place ¼ Cup filling just off center to one side.
Fold the edge the filling is closest to, over the filling.
Then fold over the bottom and then the top.
Now just roll it right up.
***At this point you can go ahead and store your filled blintzes in a covered pan in the fridge. I have never personally frozen my blintzes but I do know quite a few people that swear by it. If you are not plotting to prep blintzes for another day get ready to get frying!**
Now we’re going to add to a frying pan:
1 Tablespoon of Butter or margarine over medium-low heat.
When the butter is nicely browned place 4 blintzes (seam side down) in your frying pan.
It will take 2-4 minutes to have our blintzes become beautifully browned.
Using a spatula, carefully turn them over to cook for another 2-4 minutes until browned on that side as well.
REPEAT until all blintzes are fried.
They will have a crisp to them that makes them heavenly.
You can serve blintzes with such a variety of toppings.
Everyone here likes a little something different on their blintzes.
You may like:
A Favorite Jam
Dusted in powdered sugar or cinnamon sugar
Sprinkled with Nuts
Covered in Whipped Cream
The Blintz batter stores well for a few days in the fridge, assembled blintzes that are not fried will keep nicely in the fridge BUT we’re not big fans of a re-heated blintz after it’s been cooked and refrigerated.
That’s when we eat them with Ice Cream.
Keep this recipe handy.
I’ll be sharing an Out Of This World recipe that calls for these heavenly blintzes that will be AMAZING at you’re holiday family gatherings this season!
That Brunch that you’re hosting, the shower you’re bringing a dish to…
Guaranteed to make you search for every other reason to make it too.
You have MY permission.
You deserve it!
Blintzes really are very straight forward and easy to conquer.
I’ll have mine with fruit and whipped cream please!
Enjoy the Blintzes!
With A Sprinkle Of Cinnamon,
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