14 Servings
2 Hours
Allergens
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. Begin with the basic blintz recipe.
In a bowl, mix all filling ingredients with a fork until well blended.
Place a crêpe cooked side up on a clean surface. Spoon 3 tablespoons of filling towards the bottom of the crêpe. Fold the lower edge of the crêpe up over the filling, fold the sides inwards, and roll up over the filling, tucking the edges in as you roll. Repeat with the remaining crêpes and filling.
Once the blintzes are assembled, heat the oil in a skillet over medium heat until hot. Carefully place 3 to 4 blintzes seam side down and fry for 1½ to 2 minutes on each side, until they are golden brown.
In a large saucepan, combine blueberries, sugar, jam, lemon zest and cornstarch. Cook over medium-low heat, stirring until sugar dissolves.
Raise the heat to medium-high and boil for 3 to 4 minutes. Remove from heat.
Serve blintzes warm, topped with spoonfuls of blueberry sauce.
Blintz in advance Is there any way to freeze this recipe in advance
Like perhaps make the blintz and fill and then freeze before frying??
Absolutely. You can also par cook it as a blintze and then freeze and finish it off before meal.
blintzes by Sina Mizrachi Both the dairy and pareve presentations are missing a recipe for the blintzes. Is this intentional? Can a recipe be supplied?
Hi Esther Leah,
You can use any basic crepe recipe, such as the one in this recipe: http://www.kosher.com/recipe/816/onion-and-mushroom-crepe-pie
Enjoy!
Thanks, Esther Leah
Hi Esther Leah! This is my Basic Blintz crepe recipe I like to use. Enjoy!
Basic Blintz Crêpes
Yield: 14-16 crêpes
Ingredients
6 large eggs
1½ cups flour
1/3 cup sugar
1 cup milk or pareve alternative (such as almond, soy, or coconut milk)
½ cup water
¼ tsp salt
Cooking oil spray
Directions
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.
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.)
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.
Sina, Thank you for the recipe and the directions! They all look so tempting!
Sina’s basic blintz recipe is up on the site here: http://www.kosher.com/recipe/1272/basic-blintz-crepes