This is a must-have skill on every home cook’s list. Master the crepe and you will eat every night. Fill crepes with a traditional cheese filling, and top with a blueberry compote for the best ever traditional blintz. Or try some fun fillings and toppings like our Ice Cream Blintzes or Savory Green Chard Blintzes.
I like to flip my crepes with my fingers. There is less risk of bending or tearing the crepe. Or, you can use the spatula method. Both work and will yield versatile and tender crepes.
Crepes can be made up to 2 days ahead of serving and can be stored, stacked and wrapped in the refrigerator or frozen for up to 2 months. Thaw at room temperature before separating and filling.
Best Ever Blintzes by Jamie Geller
Servings
12 Servings
Ingredients
- 2 cups all-purpose flour
- 4 eggs
- 1½ cups whole milk
- ¼ cup melted butter
- ½ teaspoon kosher salt
- 1¾ cups farmer’s cheese
- 15- ounce container ricotta cheese
- 2 teaspoons vanilla extract
- 2 tablespoons sugar
- 2 teaspoons lemon zest
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- ½ cup water
- Pinch of kosher salt
Instructions
- Crepes
- Using an immersion blender, blender, or whisk, blend flour, eggs, milk, butter and salt together. Refrigerate batter for at least 1 hour or overnight.
- Strain out any lumps that may remain.
- Heat a 8” non-stick pan over medium heat. Brush pan with melted butter and add ¼ cup of batter to the pan. Remove pan from heat and swirl the pan. Return to heat. Once the crepe is light brown and the batter is set, using a spatula, flip crepe over to briefly cook the other side, just until the crepe isn’t shiny and raw.
- Transfer cooked crepe to plate and continue making crepes and stacking them on top of each other. Store in the fridge for up to 3 days or in the freezer for up to 2 months. Place a sheet of wax paper or parchment between them.
- Cheese Filling:
- Stir together farmer’s cheese, ricotta cheese, vanilla, sugar and zest until smooth and creamy.
- Place about 3 tablespoons of filling about 2 inches from the top of the crepe. Fold sides toward the center, fold top down and roll blintz into a log. Place seam side down on a platter. Continue filling each blintz.
- Blueberry Compote:
- Cook blueberries, sugar, lemon juice, zest, cornstarch, water and salt for 7 to 10 minutes, stirring often, until thick and most of the berries, have cooked to sauce consistency.
Hi; If you use the whole eggs the batter gets very watery. Can you use only yolks?
Yes of course
can you freeze the whole blintz once its filled?
Adding raisins and using cream cheese with ricotta instead of farmer cheese, makes sweeter ones.
They are fully cooked but if you like them crispy you can cook them after too.
Do you not cook the blintzes once they are stuffed or do you just serve them ‘raw’? BTW, my fave stuffing is spinach & potato
Thank you.
Frank
I use well drained (if liquidy) cottage cheese and cream cheese mixed. Ricotta is expensive where I live.
So sorry, I don’t know what you have in the UK, but ricotta can work.
*Tamar Genger MA, RD | **Director of Digital Media*
Kosher Network International | JamieGeller.com [email protected]
Hi Jamie,
What would be the equivalent of “Farmer’s” cheese in the U.K? I would be grateful for your reply. Thank you and
Shavua tov,
Frank
Great demo…made it look easy enough for me to attempt (never having done it before). Just kind of surprised when you say “a pinch” of kosher salt and it looks like quite a bit, or “a little sugar” and it looks like quite a bit. But I guess you have to start somewhere…
So one of these days I’ll invite people over for brunch and surprise them with my, um, blintz bar.
This looks so easy and so tasty, am going to be trying this one, thank you Jamie, love your tasty recipes
Thaw the unfilled crepes at room temperature and then fill them.
Thanks, can’t wait for you to try it
If you’re freezing the blintzes, how do you warm them up before serving?
Love this recipe demonstration. I am going to try it! Thank you!