Best 6 Athenian Blintzes Recipes

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Athenian blintzes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. Made with a thin, delicate crepe filled with a variety of savory or sweet fillings, they are a popular street food in Greece and are also found in many restaurants around the world. If you are looking for a new and exciting recipe to try, Athenian blintzes are a great option. With a little time and effort, you can create a delicious and satisfying meal that your family and friends will love.

Here are our top 6 tried and tested recipes!

BLUEBERRY BLINTZES



Blueberry Blintzes image

Provided by Tyler Florence

Categories     main-dish

Time 1h50m

Yield 5 servings

Number Of Ingredients 21

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
Cheese Filling, recipe follows
Blueberry Sauce, recipe follows
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
1 egg
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Melted unsalted butter, for sauteing blintzes
Confectioners' sugar, for dusting

Steps:

  • Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
  • Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
  • Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
  • Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away.
  • Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve.
  • In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
  • Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.

CHEESE BLINTZES



Cheese Blintzes image

Provided by Food Network

Time 35m

Yield 10 to 12

Number Of Ingredients 12

1 cup milk
4 eggs
1 cup all-purpose flour
1 tablespoon powdered sugar
Butter, for cooking the crepes
2 1/2 pounds ricotta
3/4 pound brick cream cheese, at room temperature
2 eggs
1 cup powdered sugar
1 tablespoon vanilla extract
Butter, for cooking rolled crepes
Serving suggestions: sour cream and fruit preserves

Steps:

  • For the crepe: Beat milk, eggs and 1 cup water in a bowl. Add flour and powdered sugar to make a thin batter.
  • Pour 1/4 cup batter on a well-buttered medium hot 10-inch fry pan, spreading it as thin as possible. Fry until light brown, then flip and brown other side until light brown. Turn out on wax paper. Repeat with remaining batter.
  • For the cheese filling: Mix ricotta, cream cheese, eggs, powdered sugar and vanilla in a bowl. Spread evenly over the surface of a crepe. Tuck in ends and roll up. Cook in butter in a fry pan until brown on both sides. Repeat with remaining crepes and filling.
  • Serve with sour cream and fruit preserves.

BEAUTY'S CHEESE BLINTZES



Beauty's Cheese Blintzes image

My grandmother, Beauty, used to call these little packages of love: thin dough around sweetened cheese, topped with fresh fruit. They're perfect for brunch or anytime you want to make loved ones feel special.

Provided by Dawn Lerman

Categories     main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 eggs
1 cup milk
1 cup sifted flour
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon melted butter
Butter for frying
12 ounces farmer's cheese
4 ounces cream cheese, softened
1/3 cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 egg yolk
Pinch of salt
Powdered sugar
Strawberries, sliced thin
Dollop of sour cream or Greek yogurt

Steps:

  • Prepare batter. In a large bowl combine eggs, milk, salt and vanilla and blend well. Gradually add flour. Beat well until there are no lumps in the batter.
  • Make the filling. Combine all of the filling ingredients in a bowl and mix together until smooth.
  • Grease a 6- or 7-inch skillet until it is hot but not smoking.
  • Put a ladleful of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.
  • Fry on one side until bubbles form and the top is set. The bottom should be golden brown. Carefully loosen edges of the crepe and slip it out of the skillet onto a plate.
  • Repeat the above procedure until all the batter is used. Grease skillet each time before pouring batter.
  • After all the crepes are made, begin filling them. The brown side should be facing up. Place 1 tablespoon of filling on one edge.
  • Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed.
  • After all the blintzes are assembled, heat 2 tablespoons of butter in the skillet and place each crepe, seam side down, in the skillet and fry 2 minutes on each side, turning once.
  • Serve with a dollop of sour cream or Greek yogurt, and garnish with fresh strawberries and a touch of powdered sugar.

TRADITIONAL CHEESE BLINTZES



Traditional Cheese Blintzes image

This traditional family recipe tastes great. Blintzes may be wrapped and frozen after filling and before baking. Serve warm with a dollop of sour cream and strawberry (or other) preserves.

Provided by mizz_melanie

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 59m

Yield 8

Number Of Ingredients 11

3 eggs
1 cup milk
2 tablespoons vegetable oil
1 ½ teaspoons salt, divided
¾ cup all-purpose flour, sifted
1 (16 ounce) package dry small curd cottage cheese
3 ½ tablespoons white sugar
3 tablespoons sour cream
1 egg yolk
¼ teaspoon ground cinnamon
¼ cup butter, or as needed, divided

Steps:

  • Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
  • Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
  • Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  • Melt the remaining butter in the skillet over low heat, about 1 minute.
  • Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
  • Bake in the preheated oven until brown, 15 to 20 minutes.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 17.4 g, Cholesterol 119.3 mg, Fat 13.7 g, Fiber 0.4 g, Protein 14.8 g, SaturatedFat 6.2 g, Sodium 527 mg, Sugar 8.1 g

ATHENIAN BLINTZES



Athenian Blintzes image

Make and share this Athenian Blintzes recipe from Food.com.

Provided by 2Bleu

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup whole milk
4 large eggs, lightly beaten
1 cup all-purpose flour
1 teaspoon salt
4 cups frozen spinach
3 tablespoons butter
2 cups scallions, chopped
1 tablespoon sesame oil
1 cup feta cheese, crumbled
1 cup kalamata olive, pitted and chopped fine
1 teaspoon salt
1 teaspoon black pepper
1 cup sour cream, for garnish

Steps:

  • CREPE BATTER: With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth.
  • Heat a 6" skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin).
  • Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel.
  • Re-butter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
  • FILLING: Completely defrost the spinach and squeeze out any excess liquid. Add the butter or olive oil to a skillet and saute the scallions about 2 minutes. Add the spinach and continue to cook about 5 minutes longer.
  • Add the sesame oil and cheese folding the spinach over the cheese until it melts. Season with salt and pepper. Remove the filling from the pan and cool before stuffing your blintz crepes.
  • ASSEMBLY: Place 2 tablespoons of filling in center of crepe. Fold bottom over filling. Fold sides over filling. Fold top over filling and roll till sealed.
  • Place in lightly greased saute pan, seam side down. Brown for 3-4 minutes on each side till lightly browned. Serve warm with a dollop of sour cream.

Nutrition Facts : Calories 437.8, Fat 29.5, SaturatedFat 15.2, Cholesterol 199.4, Sodium 1456.5, Carbohydrate 29.2, Fiber 5.5, Sugar 5.2, Protein 17.4

PERFECT BLINTZ BATTER



Perfect Blintz Batter image

This makes the most wonderful blintz! If you make these in an 8-inch skillet you should get 9-10 blintzes, make lots and freeze them. The batter needs to sit for about 30 minutes before using. If you are filling these with a sweet filling then increase the sugar and vanilla slightly. Try to warm your cream or milk up in the microwave slightly just until about room temperature before adding to the batter.

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 36m

Yield 10 blintzes

Number Of Ingredients 9

3 large eggs
1/4 cup water, room temperature
1/4 cup half-and-half cream or 1/4 cup full-fat milk
1/4 teaspoon vanilla (optional)
1 pinch salt
2 teaspoons sugar (no more that 2 teaspoons or the blintz will darken too much in the skillet)
1/2 cup flour
1/2 teaspoon baking powder
2 tablespoons butter, melted (no subs)

Steps:

  • In a medium bowl lightly beat eggs, then whisk in water, milk, salt, 2 teaspoons sugar and vanilla (if using) until well blended.
  • Sift the flour and baking powder, then stir into the egg ingredients; whisk until thick (the batter should resemble thick unwhipped whipping cream).
  • Stir in melted butter.
  • Let the batter sit out at room temperature for 20 minutes or until it comes to room temperature and the bubbles settle.
  • Lightly butter a 8-inch skillet on medium heat.
  • Add in about 3-4 tablespoons batter and swirl to coat the bottom of the skillet.
  • Cook until the bottom is set and light browned (these will cook very fast!).
  • Flip the blintz over and cook for about 30 seconds.
  • Repeat with remaining batter.
  • *NOTE* You can cool these and then place on a baking sheet, freeze them then transfer to a plastic bag.

Nutrition Facts : Calories 76.4, Fat 4.5, SaturatedFat 2.4, Cholesterol 71.8, Sodium 73.7, Carbohydrate 6, Fiber 0.2, Sugar 1, Protein 2.7

Tips:

  • Make sure to use ripe bananas for the best flavor and texture.
  • If the batter is too thick, add a little more milk or yogurt. If it's too thin, add a little more flour or oats.
  • Don't overmix the batter, as this can make the pancakes tough.
  • Cook the pancakes over medium heat so that they have time to cook through without burning.
  • Serve the pancakes with your favorite toppings, such as butter, syrup, fruit, or yogurt.

Conclusion:

These Athenian blintzes are a delicious and easy-to-make breakfast or brunch option. They're perfect for using up ripe bananas, and they're sure to be a hit with the whole family. With a few simple tips, you can make perfect blintzes every time. So next time you're looking for a tasty and satisfying breakfast, give these Athenian blintzes a try.

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