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Blintz Cake



Make the Crepes

1. Whisk together all ingredients until smooth. Let batter rest 15 to 30 minutes.
2. Grease a non-stick pan. Using a ladle, pour in enough batter to evenly coat the bottom of the pan. You may have to swirl the pan in a circular motion to create an even layer of batter. Once the batter solidifies into a crepe, turn it over and cook on other side for 30 seconds. Remove. Repeat with remaining batter.

Notes: There is no need to grease the frying pan between each crepe; before every fourth or fifth crepe is sufficient. You can use a crepe maker, if you prefer.

Prepare the Filling

1. Mix ingredients together in a large mixing bowl.


1. Create a blintz cake by alternating layers of crepes and layers of filling. (Don’t put it in a pan. You can assemble it on a cake stand.)
2. Start with a crepe spread thinly with filling (between 1/4- and 1/2-inch thick). Make sure the crepe is fully covered.
3. Cover with a second crepe and spread with filling again. Make as many layers as you desire.
4. Spoon can of cherry pie filling over the “cake” before serving, if desired.

Notes: To warm before serving, place uncovered in oven for 10 minutes, then add topping.