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. Start with the basic blintz recipe.
Preheat oven to 400° F. Cut beets into 1½-inch chunks and toss with olive oil, thyme, salt, and pepper. Place on a baking sheet and roast for 35 to 40 minutes, turning once or twice, until tender. Remove from the oven and allow to cool.
Place a crêpe cooked side up on a clean surface. Place 2 slices of goat cheese towards the bottom of the crêpe. Layer with a small amount of beets and sprinkle with chives. 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.
Serve blintzes warm.