Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

Classic Ashkenazi Blintzes: A Delicious Tradition

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Dairy (Milchig)

Blintzes are a beloved dish within Ashkenazi Jewish cuisine, cherished for their delicate crepes filled with rich, creamy cheese mixtures. Originating from Eastern European Jewish communities, blintzes have long been a staple at festive occasions like Shavuot and Hanukkah, where dairy dishes are traditionally celebrated. These delightful parcels are perfect for a leisurely brunch or a special dessert, offering a comforting taste of tradition wrapped in a tender, golden-brown crepe.

Tips

Let the batter rest so the crepes stay tender, and keep the first crepe as a test; adjust the heat until the crepes set without browning too much. Stack cooked crepes with parchment between them so they don’t stick, and fill them on the browned side so it ends up inside.

Kosher Notes

Cheese blintzes are dairy (milchig). They are a traditional food for Shavuot, when many families eat dairy meals. Use milk, butter and cheeses with a reliable hechsher.

Make-Ahead and Freezing

Filled, unfried blintzes can be refrigerated for a day or frozen for up to 2 months. Fry them straight from the freezer over medium-low heat. Serve with sour cream, fruit preserves or fresh berries.

Classic Ashkenazi Blintzes: A Delicious Tradition
Blintzes are a beloved dish within Ashkenazi Jewish cuisine, cherished for their delicate crepes filled with rich, creamy cheese mixtures. Originating from Eastern European Jewish communities, blintzes have long been a staple at festive occasions like Shavuot and Hanukkah, where dairy dishes are traditionally celebrated. These delightful parcels are perfect for a leisurely brunch or a special dessert, offering a comforting taste of tradition wrapped in a tender, golden-brown crepe.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Ashkenazi Jewish
Ingredients Method Notes

Ingredients
  

Crepe Batter
  • 1 cup all-purpose flour
  • 1 cup milk use whole milk for best results
  • 1/2 cup water
  • 2 eggs large
  • 2 tablespoons unsalted butter melted
  • 1/2 teaspoon salt
Cheese Filling
  • 1 cup farmer's cheese or ricotta
  • 1/4 cup cream cheese softened
  • 1 egg yolk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon lemon zest freshly grated

What I use for this recipe

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Method
 

Prepare the Crepe Batter
  1. In a large mixing bowl, whisk together the flour, milk, water, eggs, melted butter, and salt until smooth and well combined.
  2. Cover the batter and let it rest for at least 30 minutes at room temperature.
Make the Cheese Filling
  1. In a medium bowl, combine the farmer's cheese, cream cheese, egg yolk, sugar, vanilla extract, and lemon zest. Mix until smooth and creamy.
Cook the Crepes
  1. Heat a non-stick skillet over medium heat and lightly grease with butter.
  2. Pour a small ladleful of batter into the skillet, swirling to cover the bottom evenly. Cook for about 1-2 minutes until the edges lift and the bottom is lightly browned.
  3. Flip the crepe and cook for another 30 seconds. Remove from the skillet and repeat with the remaining batter.
Assemble the Blintzes
  1. Place a spoonful of cheese filling in the center of each crepe.
  2. Fold the sides over the filling, then roll up the crepe to enclose the filling completely.
  3. In a clean skillet, melt a bit more butter and fry the filled blintzes seam side down until golden brown on both sides, about 2-3 minutes per side.

Notes

Serve blintzes warm, dusted with powdered sugar or topped with a dollop of sour cream. For variations, try adding fruit preserves or fresh berries to the filling.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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