There’s nothing better than fresh homemade blintzes on Shavuot. These delicate crêpes, filled with warm, creamy potato, cheese, or fruit are always a welcome addition to so many Shavuot tables.
Though it may seem complicated, making blintzes from scratch isn’t that difficult. Below is a comprehensive, step-by-step guide with pictures to help you along the way.
Most blintz recipes freeze beautifully. So feel free to make a batch now and freeze for later!
-Let the crêpe batter sit for a few minutes to thicken before cooking.
-The batter must be very smooth for best results. If the batter is lumpy, pour through a fine mesh strainer.
-The frying pan makes all the difference. Be sure to use a non-stick pan, with low sides for easy flipping, approximately 7 to 8 inches in size. This one works well.
How to Make Blintz Crêpes
1. Prepare the batter using your favorite crêpe/blintz recipe. Set the batter aside.
2. Grease the pan with 2 teaspoons of vegetable oil or butter. Using a paper towel, wipe down the pan to remove any excess grease.
3. Turn on the flame to medium low.
4. Take 1/4 cup of the batter and pour into the pan. Swirl the pan until the batter covers the entire bottom of the pan.
5. Once the sides start to cook, flip with a spatula and cook on the second side.
6. Once cooked through on second side, remove from the pan.
7. Place on a plate and repeat this process until all the batter is used.
How to Roll Blintzes
1. Place 2 to 3 tablespoons of desired filling on the bottom third of the crêpe.
2. Fold up bottom half over the filling.
3. Fold both sides inwards towards the center.
4. Roll up to close up, tucking the edges in as you roll.
5. Repeat with the remaining crêpes and filling.
Don’t forget to involve the kids in the blintz making too! Lay out a bunch of savory and sweet fillings in little bowls and let their imaginations lead the way.
Below are some favorite blintz recipes:
See below for some amazing blintz sauce recipes.
Frequently Asked Questions
1. What’s the difference between blintzes and crêpes?
A crêpe is a large and delicate pancake that can be filled, or eaten on its own. A blintz is a crêpe-like pancake, that is slightly thicker than a crêpe, folded to make a small rolled-looking package, and always filled, most commonly with either a potato or cheese filling.
2. What traditional fillings are used for blintzes?
The most traditional blintz filling is either potato or cheese. Take a look at the recipes above for some favorites.
3. How do you store blintzes, and can you freeze them?
Store cooked blintzes by covering and refrigerating them for one day. If you’re interested in freezing them, I recommend freezing them once rolled. When ready to eat, fry the frozen blintzes in a frying pan.
4. What’s a good side dish to serve with blintzes?
Since blintzes can be somewhat rich (and decadent), I recommend serving them on the side of a light salad, soup, fish, or even fruit salad!
5. Should blintzes be served warm?
Blintzes are best served warm. Although blintzes can be served room temperature, I don’t recommend serving them cold.
6. What are good toppings to serve on blintzes?
Any fruit toppings are wonderful over cheese blintzes! For savory blintzes, a mushroom, onion, or pesto sauce would be delicious! Take a look at the sauce toppings directly above this section for some great recipes!
7. What is a blintz souffle?
Think of a blintz souffle as a hybrid between a souffle/casserole and blintzes! Take a look at this blintz souffle recipe if you’re looking for a twist on a classic!
Photography by Sara Goldstein
So nice to see someone that finally gets the real way to make blintzes! I always do it this way but I find other people make theirs thick and very brown. Also the tip of how to roll them up is really good, I straight away tried it out with paper!