Blintz Recipe

Blintzes are pancakes, but they can be so much more depending on how you serve them. Here is a basic recipe for the articles themselves, fillings will come later.

3 eggs
12 ounces (1 1/2 cups) fat-free milk
5 ounces (scant cup) all-purpose flour, sifted
1/2 teaspoon salt
1 tablespoon sugar (optional)
1.5 ounces (3 tablespoons) unsalted butter

Crack the eggs into a small bowl and beat them with a fork. Add the milk, stir vigorously and set aside. In the bowl of a mixer fitted with a paddle (beater), combine the flour and the salt. With the mixer on medium-low, add the egg mixture in a stream. Beat the batter until it’s smooth, scraping the bowl once or twice, then beat in the melted butter. Refrigerate the batter at least two hours.

Heat an 8-inch nonstick skillet over medium-high heat. Swirl some butter around the pan (alternately, apply cooking spray), then pour in 1/4 cup of the batter, tilting the pan this way and that until you get an even coat. Heat the pancake for 45 seconds, until you can’t see any more liquid batter on the top. Gently jostle the pan to loosen the cake, then slide the blintz out of the pan onto a plate (you only want to cook one side, and then only until it’s lightly browned). Stacked, they’ll keep under a towel until ready to fill.

Fill as desired and fold. Cover the platter of blintzes in plastic wrap and refrigerate for at least an hour or overnight. They can also be frozen for up to several months at this point. When ready to serve, brown them in a heavy-bottomed skillet in plenty of butter for 8-10 minutes. Serve warm.

10 thoughts on “Blintz Recipe”

    1. Just to keep the inside limber so that’s it’s tender, and also so it doesn’t crack.

      1. Leaving one side uncooked also makes the pancakes more sticky so they hold together better when you roll them (at least that is find I have found). Also, it give you an unbrowned surface to brown in the pan when you fry them.

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  2. I have four non-stick 8″ omelet pans kept solely for blintzes. If you mix the batter in a blender, and have a four-burner stove, by the time you pour and swirl the fourth pan, the first is cooked and ready to dump facedown onto a paper towel and refill/swirl. Then the next, then the next, and so forth until all the batter is gone. Facedown leaves the raw side available for filling/folding. My mom made these by the double-dozen, and baked the filled blintzes in a buttered dish rather than frying them individually.

    Good memories!

    1. That’s a serious operation you’re describing, Lynn! I’d love to see that in action! 😉

  3. The recipe sounds good! Could you brown the blintzes longer in the pan and skip re-frying them in butter, if you wanted to skip that step?

    1. Hello Jacqui! The problem with browning the blintzes in the first cooking is that they become more rigid, and that makes them crack and split when you try to roll them up. If you’re uncomfortable with the second frying you can certainly skip it. The blintzes will still be excellent.

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