Best 20 Blintzes Recipes

CHEF JOHN'S CHEESE BLINTZES

Steps:

• Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
• Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
• Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
• Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
• Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
• Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

TRADITIONAL CHEESE BLINTZES

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.

INA GARTEN'S BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE RECIPE - (4.2/5)

Steps:

• For the Blueberry sauce: Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened. Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool. Preheat the oven to 350°F. Grease a 9x13-inch baking pan. For the pancake batter: Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set. For the filling: Whisk all the ingredients together in a large bowl until thoroughly combined. Spread over the baked layer Next, carefully spoon the remaining pancake batter over the cheese layer. Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set. Remove from the oven and let stand 10 to 15 minutes. Cut into squares and serve with blueberry sauce. NOTE: This makes a lot! You can cut this recipe in half. The night before, I made the pancake batter, but waited to add the baking powder right before making this. I also made the filling and the blueberry sauce the night before. This assembled beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.

CHERRY CHEESE BLINTZES

Steps:

• In a small bowl, combine the milk, eggs and butter. Combine flour and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours., Heat a lightly greased 8-in. nonstick skillet; pour 2 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. When cool, stack crepes with waxed paper or paper towels in between. Wrap in foil; refrigerate., In a blender, process cottage cheese until smooth. Transfer to a small bowl; add cream cheese and beat until smooth. Beat in sugar and vanilla. Spread about 1 rounded tablespoonful onto each crepe. Fold opposite sides of crepe over filling, forming a little bundle. , Place seam side down in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 10 minutes or until heated through., Meanwhile, in a large saucepan, bring cherries, 2/3 cup water and sugar to a boil over medium heat. Reduce heat; cover and simmer for 5 minutes or until heated through. Combine cornstarch and remaining water until smooth; stir into cherry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with crepes.

BLUEBERRY BLINTZES

Steps:

• Make the crepe batter: Whisk together milk, 1/2 cup water, 2 tablespoons melted butter, and the eggs in a medium bowl. Whisk in flour and salt; set aside.
• Make the sauce: Stir blueberries, sugar, butter, lemon juice, cornstarch, and salt in a medium saucepan over medium-low heat. Bring mixture to a low boil. Reduce heat; simmer, stirring often, until berries begin to break down and release their juices, about 10 minutes. Set aside.
• Make the filling: Puree cottage cheese, cream cheese, sugar, and vanilla seeds in a food processor. Transfer to a medium bowl; stir in blueberries. Set aside.
• Make the crepes: Stir together remaining 3 tablespoons melted butter and the oil in a small bowl; reserve 1/4 cup for cooking blintzes. Heat an 8-inch nonstick skillet over medium heat. Lightly brush pan using remaining butter-oil mixture. Pour a scant 1/4 cup batter into pan; swirl to form an even layer. Cook until bottom is lightly browned, about 1 1/2 minutes. Using a heatproof spatula, flip crepe; cook 30 seconds. Transfer to a plate. Repeat with remaining butter-oil mixture and batter.
• Transfer a crepe to a clean work surface. Spoon 2 heaping tablespoons filling onto crepe 1 inch from bottom and sides. Fold bottom over filling. Fold in sides, and roll up. Set aside, seam down. Repeat with remaining crepes and filling.
• Heat the reserved 1/4 cup butter-oil mixture in clean pan over medium heat. Working in batches of three, fry blintzes, turning once, until golden and crisp, 2 to 2 1/2 minutes per side. Place two blintzes on each plate. Spoon warm sauce over top, and dust with confectioners' sugar.

STRAWBERRY BLINTZES

Steps:

• Beat eggs, flour, and salt together in a large bowl until smooth. Mix in milk and 1 1/2 tablespoon butter gradually. Cover with plastic wrap and let batter rest in the refrigerator, at least 2 hours.
• Combine cottage cheese, cream cheese, sugar, and vanilla extract in a blender; blend until filling is smooth.
• Melt a bit of butter in a large skillet or crepe pan over medium heat. Ladle in a small amount of batter and swirl skillet to spread batter in a thin layer. Cook until set, about 30 seconds. Flip and continue cooking until second side is cooked, about 10 seconds. Transfer to a plate to cool. Repeat with remaining butter and batter.
• Spoon filling onto blintzes and fold. Top with strawberries.

BLUEBERRY BLINTZES

Steps:

• For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
• For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
• Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
• For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
• To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
• In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

COTTAGE CHEESE BLINTZES

Steps:

• Whisk together the eggs, milk, and 2 tablespoons of vegetable oil in a bowl; gradually add in the flour, whisking to remove all lumps.
• Brush a small skillet with 1 teaspoon vegetable oil, and heat over medium-high heat. Pour about 2 tablespoons of batter per crepe into the heated skillet, and tilt the pan to completely cover the surface with batter. Crepes should be about 5 inches in diameter. Cook the crepes until golden on the bottom, and set but not wet on top, 1 to 2 minutes per crepe. Don't flip the crepes. Set the cooked crepes aside.
• Mix the cottage cheese, egg yolks, sugar, and lemon juice in a bowl until very well combined. To fill, place a crepe in front of you on a work surface with the cooked side up, and place about 1/4 cup of cheese filling in the center of the crepe. Fold the right and left edges of the crepe over the filling, and roll the crepe over to seal the filling in, making a compact little roll filled with cheese. Set the blintzes aside.
• Heat 1 teaspoon of vegetable oil in a large skillet over medium-low heat, and place the filled blintzes into the hot skillet. Pan-fry the blintzes until golden brown on each side, about 2 minutes per side. Eat hot or cold.

BEAUTY'S CHEESE BLINTZES

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.

FRUIT-TOPPED CHEESE BLINTZES

Steps:

• Whisk eggs and milk. In another bowl, mix flour and salt; add to egg mixture and mix well. Refrigerate, covered, 1 hour., In a bowl, toss peaches and cherries with sugar. Let stand while preparing blintzes., Heat a lightly greased 6-in. nonstick skillet over medium heat. Stir batter. Fill a 1/4-cup measure halfway with batter; pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn blintz over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter, greasing pan as needed. Meanwhile, in a bowl, beat cottage, cheese, egg, sugar, vanilla and cinnamon until almost smooth. Spoon about 2 tablespoons filling onto each crepe. Fold opposite sides of crepe over filling, forming a rectangular bundle., On a greased griddle, cook blintzes 3 minutes, seam side down. Turn; cook until golden brown, 3-5 minutes longer. Top with fruit and, if desired, sour cream.

BLUEBERRY BLINTZES

Steps:

• Make the filling by gently tossing all the filling ingredients together in a bowl.
• Set aside.
• To make the crepes, beat the eggs, milk, salt, sugar& 2 tbs.
• oil together.
• Stir in flour vigorously until the mixture issmooth.
• Heat about 1/4 teaspoon oil in a 6" skillet over medium high heat.
• Pour 2 tbs.
• batter into the pan, and tilt the pan around to coat the bottom with the batter.
• Let the crepe brown lightly, approximately a minute or so, then carefully turn out, browned side up, onto a paper towel.
• Make the rest of the pancakes in the same way.
• When all the pancakes are made, take one pancake and lay it flat on a plate or flat surface.
• Place about 1 tablespoon filling near one side of circle, shaping it so it's somewhat rectangular.
• Fold the top& bottom up and over the filling, then roll up from the other sides.
• You can freeze the blintzes at this point (I freeze them in packets of 2 at a time).
• Heat 1 tbs.
• oil in large skillet over medium heat (you don't need a lot of oil for this-- you want just a thin coating).
• Fry blintzes until golden brown on both sides.
• If you are cooking them directly from the freezer, start them on a lower flame and then raise the heat when they are fairly thawed out to medium heat; when cooking from a frozen state, especially if i'm cooking only two, i'll actually just use my fingers to rub a very light coating of oil over each side of the blintze instead of heating the oil in the pan.
• Serve with sour cream or sprinkled with powdered or granulated sugar; They are even good with some slightly sweetened ricotta cheese.
• Makes 14 to 18 blintes.
• NOTE: I often will make 8 or 9 inch crepes and use 2 heaping tablespoons filling to make larger blintzes, but then you get fewer; I often double the recipe to do so.
• I also prefer the lemon juice to the lemon rind (use to taste, and add a touch more of cornstarch if needed) but use the rind if you prefer a stronger lemon flavor.

RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE

Steps:

• Make the batter: Combine the milk, water, eggs, flour, sugar, and salt 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 the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
• Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
• Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
• Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
• Assembly: Preheat the oven to 400 degrees F.
• 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 ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.

CHEESE BLINTZES II

Steps:

• Place the milk, whole eggs, salt, and flour into a blender. Blend until smooth. Refrigerate at least 20 minutes. Meanwhile, make the filling by beating together the cottage cheese, egg yolk, melted butter, sugar, lemon juice, and vanilla extract in a bowl with an electric mixer until smooth.
• Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
• Melt some of the 2 tablespoons of butter in a skillet over medium-high heat. Pour in about 2 tablespoons of the batter and tilt the pan to completely coat with the batter. Cook until golden on the bottom, and no longer wet on the top, about 2 minutes per crepe. Repeat with remaining batter.
• Place 1 to 2 tablespoons of the filling near one edge of a crepe. Fold this side up towards the center, then fold the sides in. Fold the top over the filling, and place seam-side-down onto the prepared baking sheet. Repeat with the remaining crepes and filling.
• Bake in the preheated oven 10 minutes, then sprinkle with cinnamon sugar, and continue baking until lightly golden, about 5 minutes more.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees. Butter a 9 x 13 inch cake pan or baking dish.
• For the batter: place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. Pour half of the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling). Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
• Blueberry Sauce: Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Makes 2 cups.

CHOCOLATE RASPBERRY BLINTZES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
• Pour melted butter into a shallow bowl.
• Combine sugar and cinnamon in a separate shallow bowl.
• Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
• Bake in the preheated oven until lightly golden, 15 to 20 minutes.

APPLE BLINTZES

Steps:

• To prepare batter:.
• Combine flour, sugar and salt.
• In large mixing bowl, beat eggs.
• Alternately add dry ingredients with water, till batter is smooth.
• Using an 8-inch frying pan (or a crepe pan), lightly grease pan and heat until the pan is hot.
• Pour 1/4 cup batter into hot frying pan, cook until batter starts to puff up - probably not even a minute.
• Turn pancake over and brown.
• Turn 'pancake' out onto a cotton dish towel.
• To prepare apple filling:.
• Pare,core and slice apples into 1" thick slices.
• In a medium saucepan, combine apples, water, sugar, margarine and salt; bring to boil.
• Reduce heat and simmer until apples are transparent.
• Set aside and keep apples and syrup warm.
• To assemble crepes:.
• Place 3-4 apples slices on each crepe.
• Place single layer in lightly greased baking dish; pour over apple syrup and heat.
• Serve with remaining sauce.

CHEESE AND LEMON BLINTZES

Steps:

• Mix flour, eggs, and salt together in a bowl until smooth and creamy.
• Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
• Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
• Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.

BLUEBERRY-ORANGE BLINTZES

Steps:

• In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Place a 6-in. skillet coated with cooking spray over medium heat. Stir batter; fill a 1/4-cup measure halfway with batter and pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter., In a small bowl, mix ricotta cheese, 2 tablespoons marmalade, sugar and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with about 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular bundle., Place blintzes on a 15x10x1-in. baking pan coated with cooking spray, seam side down. Bake, uncovered, 10-15 minutes or until heated through. Serve with sour cream and the remaining marmalade and blueberries. Freeze option: Freeze cooled crepes between layers of waxed paper in a freezer container. To use, thaw overnight in refrigerator overnight. Proceed as directed.

FRUIT-TOPPED BLINTZES

Steps:

• In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk. , Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Serve with pureed berries; garnish with whipped cream and fresh berries if desired.

BLINTZES

Steps:

• 1. Beat egg with salt and liquid (water or milk) until smooth.
• 2. Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
• 3. Add more liquid or flour as necessary. The batter will thicken as it sits.
• 4. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
• 5. Tilt pan until entire bottom is covered with a thin, even layer.
• 6. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
• 7. Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
• 8. Mix filling ingredients.
• 9. Spoon some of the mixture into each blintz.
• 10. Roll up once.
• 11. Fold in ends.
• 12. Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
• 13. To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
• 14. Fry blintzes, turning occasionally.
• 15. Add more butter as necessary.
• 16. Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.