Wrapped in a neat crepe package, blintzes are an easy and filling lunch take-along on a trip and make a great sandwich replacement. They don’t need to be served hot to be delicious and filling. Serve them plain, or add the chocolate spread in the center for an additional dimension of flavor.
- Cook Time
- Prep Time
- 8 crepes ServingsServings
- 4 large eggs
- 2 tablespoon sugar
- 1 cup milk
- 4 heaping tablespoon potato starch
- Oil or nonstick cooking spray, for frying
- Chocolate Spread
- 1/2 pound farmer cheese
- 1 large egg
- 1/2 cup sugar
To prepare crepes, in a medium bowl, combine the eggs, sugar, milk, and potato starch. Heat oil or cooking spray in a skillet over medium heat.
When oil is hot, ladle batter onto skillet and shift pan to cover the entire bottom with batter. Fry until the edges of the crepe start looking crisp and/or golden. Flip crepe onto a prepared pan or parchment paper. Continue until the entire batter is finished. Allow to cool.
Meanwhile, in a small bowl, combine the farmer cheese, egg, and sugar. Spread crepe with a thin layer of chocolate spread (see link). Spoon cheese mixture in a row onto the uncooked side of the crepe, towards the bottom-center. Fold over sides and roll up. Lay down on open seam end.