Blintzes… I’ve been making them since high school. That’s… never mind how many years ago.
I’ll be 40 in a few months! I hear the preparations for the celebrations are underway. (No pressure, Suburban cowboy.)
Back in high school, I used to make a batch of these crepe-like yummies and take them with me to my room to nourish my brain and pamper my soul which helped me study better. I was skinny back then. I walked a LOT.
There’s no way I can eat the whole thing by myself these days and live to tell.
The blintzes are part of the series of all sorts of pancakes and their likes I’m virtually making together with Simone and Trissa. Before blintzes we made Poffertjes and Ebelskivers. This week the three of us are making… well, you guessed it, Blintzes! I am curious to see what was their twist on the blintzes. Let’s check: click here to see Simone’s and here to see Trissa’s.
Blintzes are different from Poffertjes, Ebelskivers, and American pancakes. I think they are more like crepes; The batter is thin which results in a delicate flat cake with a smooth and silky texture. Like crepes, they are filled; Blintzes are usually filled with sweet fillings but I’ve seen them with savory ones too. (I once ate a lovely blintzes filed with liver pate. Yummmm…. And Suburban cowboy had them this morning for lunch with savory cheese.)
Here’s the recipe I’ve been using since 1997 with a few changes I’ve made as years went by, and with much more details added, so future generations can create them the same way I do. If they’d want to…. Just in case they miss them after I’m gone.
But that might take a while. I’m only going to be 40.
You can make the blintzes a few hours ahead; refrigerate them covered. Warm them in the microwave (about 10 seconds each) before filling and serving.
The recipe makes… eh… If I ate 2 and there were 9 left, how many did I have?
Makes 10-11 blintzes in an 8-inch skillet (measured at the bottom)
For the batter:
1 1/2 cups milk
2 tablespoons oil
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons sugar
Butter, for frying
For the filling:
Ricotta cheese or sour cream
Strawberry/cherries jam (or whatever you have/like)
Fresh berries, chopped, sprinkled with a bit of sugar. (Nectarines and peaches work great too! But not yet in season.)
Or, mix together Ricotta cheese/sour cream with a little sugar, lemon zest + a little lemon juice, vanilla, cinnamon, and raisins.
Mix all the ingredients together in a bowl and whisk until the batter is smooth. (Optional – you can do this an hour ahead and let the batter sit in the fridge.)
Melt 1-2 teaspoon of butter in a non-stick skillet over medium heat (if you work fast) or medium-low heat (if you work slow).
Pour about 1/4 cup batter and spread it evenly over the bottom of the pan. Fry for a few minutes until the edge is brown and dry. Flip to the other side and fry until the second side has light brown spots. Remove to a plate. Continue the same way with the rest of the batter adding a tiny bit of butter before each one.
When you’re done frying all the blintzes, spread your choice of filling and either roll tightly like a wrap or fold from 4 sides to make a rectangular shape, or… whatever shape you like.
See lots of photos below.
Melt 1/2 tablespoon butter
Over medium to medium-low heat, lightly grease the pan
Adjust the heat as needed. If you work quickly, use medium heat; if you need more time lower to medium-low.
Flip with non-stick tools
They say the first side usually doesn’t turn out, but it did, although a bit pale (I’ll put it back for another minute)
First one turned out OK, a little rip there in the middle, but no worries, I’ll eat it.
There… so much better.
Second blitzes (What’s the singular for Blintzes; anyone knows? Blintz, blintze, or blin?)
Second blintzes, turned
Second blintzes, second side
and so on and so on… Until all the batter is gone
The first side looks like this
The second side looks like this. Which side is prettier?
You can roll it
or fold it like this
or fold it like that
I tasted a second blintze. It was just as good
But maybe I’ll taste them all, just to make sure they are all good…
Are you still around?
Ha, I thought you’ll be in the kitchen by now. Concocting your own blintzes.
Go, go, go… Make some of your own.