Yid.Dish: Basic but Beautiful Blintzes

By Leah Koenig

Published June 30, 2005.
  • Print
  • Share Share

Recipe from Jewish Home Cooking

1 to 1 1/4 cups milk, preferably whole

3 large eggs

3/4 cup unbleached all-purpose flour

1/4 teaspoon salt

2 tablespoons unsalted butter, melted and cooled

Additional unsalted butter or ghee for frying

Mix 1 cup of the milk, the eggs, flour, salt and butter in a blender (or with a hand blender) until smooth. Let the batter rest for at least 30 minutes or up to 2 hours at room temperature. (If batter is refrigerated, it should rest for at least 2 hours or up to 12 hours).

Stir the batter well – it should have the consistency of light cream.

Heat a very lightly buttered 6-7 inch skillet or crepe pan over moderately high heat until sizzling. Pour about 2 tablespoons of batter into the pan and immediately tilt the pan from side to side to distribute the batter evenly.

Cook just until the top of the blintz is slightly dry and edges start to curl. The bottom should be pale gold, not brown. Do not cook the other side. Loosen the blintz with a spatula and turn it out onto wax paper, fried side up. Repeat until all batter is used up.

Blintz leaves may be prepared ahead. Let them cool to room temperature, keep them separated by wax paper, then wrap well with foil. Refrigerate for up to 3 days. Bring them to room temperature before filling to prepare tearing.

Filling the blintz

Spread 1 heaping tablespoon of your favorite filling* across the middle of the cooked side of each blintz. Fold in the sides, then fold the bottom of the blintz over the filling, and roll up jelly roll fashion, pulling the top over tightly. You should have a neat package. Place filled blintzes seam side down, so they don’t open up.

Cooking the filled blintzes

Heat butter in a heavy skillet over medium heat until sizzling. Add the blintzes seam side down, without crowding the pan. Cook, turning once, until golden brown on both sides, 2-3 minutes. Adjust the heat, if necessary, to make sure the butter doesn’t scorch.

Top finished blintzes with your favorite berry preserves.

*Cheese Blintzes Filling

About 1 pound farmer cheese

1/3 cup cottage cheese, preferably dry-curd

2 1/2 ounces cream cheese, softened

1 teaspoon vanilla extract

About 3 tablespoons sugar

2 large egg yolks

Use a fork to mash the farmer cheese well. Add the cream cheese and vanilla and blend thoroughly. Add the cottage cheese and sugar and mash until smooth. Beat in the egg yolks, cover, and chill before filling the blintzes.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • The Jewish bachelorette has spoken.
  • "When it comes to Brenda Turtle, I ask you: What do you expect of a woman repressed all her life who suddenly finds herself free to explore? We can sit and pass judgment, especially when many of us just simply “got over” own sexual repression. But we are obliged to at least acknowledge that this problem is very, very real, and that complete gender segregation breeds sexual repression and unhealthy attitudes toward female sexuality."
  • "Everybody is proud of the resistance. No matter how many people, including myself, disapprove of or even hate Hamas and its ideology, every single person in Gaza is proud of the resistance." Part 2 of Walid Abuzaid's on-the-ground account of life in #Gaza:
  • After years in storage, Toronto’s iconic red-and-white "Sam the Record Man" sign, complete with spinning discs, will return to public view near its original downtown perch. The sign came to symbolize one of Canada’s most storied and successful Jewish family businesses.
  • Is $4,000 too much to ask for a non-member to be buried in a synagogue cemetery?
  • "Let’s not fall into the simplistic us/them dichotomy of 'we were just minding our business when they started firing rockets at us.' We were not just minding our business. We were building settlements, manning checkpoints, and filling jails." What do you think?
  • PHOTOS: 10,000 Israel supporters gathered for a solidarity rally near the United Nations in New York yesterday.
  • Step into the Iron Dome with Tuvia Tenenbom.
  • What do you think of Wonder Woman's new look?
  • "She said that Ruven Barkan, a Conservative rabbi, came into her classroom, closed the door and turned out the lights. He asked the class of fourth graders to lie on the floor and relax their bodies. Then, he asked them to pray for abused children." Read Paul Berger's compelling story about a #Savannah community in turmoil:
  • “Everything around me turns orange, then a second of silence, then a bomb goes off!" First installment of Walid Abuzaid’s account of the war in #Gaza:
  • Is boredom un-Jewish?
  • Let's face it: there's really only one Katz's Delicatessen.
  • "Dear Diaspora Jews, I’m sorry to break it to you, but you can’t have it both ways. You can’t insist that every Jew is intrinsically part of the Israeli state and that Jews are also intrinsically separate from, and therefore not responsible for, the actions of the Israeli state." Do you agree?
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.