Blintz recipes

Dec 28, 2008 at 4:16 a.m. ET

Blintzes, traditionally served during Hanukkah, are thin crepe-like pancakes stuffed with sweet or savory fillings. These delicious treats can be part of holiday celebrations or everyday meals as appetizers, sides or desserts. Blintzes are easy to make and give you the delicious opportunity to get creative and add what you like! Here are a few recipes to get you started.

Cheese Blintzes


Blintz Recipes


Cheese Blintzes

Makes 3 to 4 servingsBlintz:
1-1/2 cups all-purpose flour
2 cups AE Dairy milk
3 tablespoons butter, melted
2 tablespoons granulated sugar
2 eggs
1/2 teaspoon pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
Butter (for pan)Filling:
1 cup AE Dairy cottage cheese
1 cup softened cream cheese
1/4 cup powdered sugar
1/4 teaspoon pure vanilla extractDirections:
1. Combine flour, milk, melted butter, sugar, eggs, vanilla, baking powder and salt in a bowl and whisk until smooth. Mix together cottage cheese, cream cheese, sugar and vanilla in another bowl and reserve.2. Heat a 10- or 12-inch frying pan over medium heat. Melt about 1/2 teaspoon of butter in pan. Ladle 1/3 cup of batter into hot pan and spread out to make a thin layer on bottom of pan. Cook about 2 minutes or until lightly browned. Using a spatula, lift the pancake out of the pan and flip it with your fingers. Cook about 1-1/2 minutes. Remove pancake from pan and place on a plate. Continue with remaining batter and layer pancakes.3. Meanwhile, heat cheese filling in microwave for a few seconds. Spoon 2 to 3 tablespoons of cheese filling down the center of each blintz and then fold sides in. Flip blintz, seam-side down, and place on a plate. Garnish blintzes with sour cream, fruit preserves or powdered sugar.

Blueberry Blintzes

Makes 8 servingsBlintz:
4 eggs
1 cup AE Dairy milk
1/3 cup flour
1/3 cup potato starch
1/4 teaspoon salt
Butter (for pan)Filling:
3/4 cup honey
3/4 cup water
1/4 cup lemon juice
1/4 cup potato starch
1 teaspoon grated lemon peel
2 cups (about 12 ounces) blueberries, fresh or frozen, thawed
1 cup sour creamDirections:
1. Preheat oven to 400 degrees F. Combine eggs, flour, starch and salt in a bowl and beat until smooth. Heat a 10- or 12-inch skillet over medium heat. Melt about 1/2 teaspoon of butter in skillet. Ladle about 1/3 cup of batter into skillet and swirl to coat bottom of skillet.2. Cook batter for about 2 minutes or until golden. Using a spatula, flip pancake and cook on other side for about 1-1/2 minutes. Remove pancake and place on a plate. Continue with remaining batter, buttering skillet as necessary. Layer cooked blintzes until ready to fill.3. To make filling, heat honey, water, lemon juice, potato starch and lemon peel in a pot and cook, stirring occasionally, until mixture boils. Boil mixture for 3 minutes. Take pot off of heat and let cool. Mix in blueberries.4. Spoon 2 tablespoons of filling down the center of each blintz. Fold sides and bottom over. Arrange blintzes seam-side down in a buttered baking sheet. Bake for about 15 minutes. Serve with sour cream and additional blueberries.

Blintz Casserole

Makes 8 servingsTo make this blintz dish savory, add cooked meat or fish or your favorite shredded cheese to filling before pouring into baking dish.Blintz:
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
3 tablespoons white sugar
2 eggs
3/4 cup AE Dairy milkFilling:
1 (16-ounce) container AE Dairy cottage cheese, creamed
2 tablespoons butter, softened
1 egg
1 tablespoon sour cream
1/2 teaspoon saltDirections:
1. Preheat oven to 350 degrees F. Grease a 9-inch square baking dish. Combine flour, baking powder, butter and sugar and beat until smooth. Beat in eggs and milk. Combine cottage cheese, butter, egg, sour cream and salt in a separate bowl.2. Layer half the flour batter in the baking dish and top with all of the cheese mixture. Top with the rest of the flour batter. Bake for 50 minutes or until golden brown. Let cool before serving.

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