Basic Blintz Crêpes

Blintzes are a summer meal your entire family will enjoy: light, yet satisfying. And they come in different flavors and variations — with these six delicious recipes, you will have a great deal of variety for several milchig meals.

Directions

1. Blend all the ingredients together in a blender or food processor, making sure there are no lumps. Refrigerate for 1 hour for the batter to thicken.

2. Spray a nonstick 7″ crepe pan or 10″ skillet with cooking spray and heat it on medium heat until hot. (The skillet is ready when a drop of water sizzles on the surfaces. If the water jumps out of the pan then it’s too hot, reduce the heat and let it cool slightly before beginning.)

3. Pour ¼ cup of batter and swirl the skillet so the batter coats the bottom evenly. Let each crêpe cook for about 1 minute, or until the edges begin to curl up. Do not flip. Using a rubber spatula, transfer the crêpe to a plate to cool. Repeat with the rest of the batter, separating the crêpes with parchment or wax paper so they do not stick together.

Variations: Once your crepes are ready, prepare to serve by continuing with these variations: Cheese Blintzes with Blueberry Lemon Sauce, Onion and Potato Blintzes, Honey Caramelized Apricot and Pistachio Blintzes, Mushroom and Leek Blintzes, Goat Cheese and Beet Blintzes, Feta Blintzes with Sundried Tomatoes and Olives.