How to Make Blintzes

  • 01 of 10

    Making the Perfect Blintz

    Cheese Blintzes with Fresh Fruit and Coffee
    John Montana / Getty Images

    Blintzes are a favorite Jewish food. Cheese blintzes are traditionally served for Shavuot and other Jewish holidays. Mushroom blintzes are a popular appetizer for Friday night Sabbath dinner. You can make a large batch of blintzes in advance of the holiday or Shabbat, and store them in the freezer. Then just defrost, heat and serve for a festive and delicious first course. Here are recipes and step-by-step instructions for making blintzes.

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  • 02 of 10

    Prepare Batter

    Pancake batter and whisk in mixing bowl
    Kristin Lee Getty Images

    First, in a mixing bowl, mix together the batter ingredients according to your recipe until smooth. Blintz batter is typically very basic consisting only of flour, water, and eggs. Some recipes will also call for additions like a pinch of salt.

    Once mixed, let the batter sit for five to 10 minutes and mix some more. The batter should be runny, so the crepes will be thin. If the mixture is too thick, add more water.

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  • 03 of 10

    Heat Oil in Frying Pan

    How to Make Blintzes
    Giora Shimoni

    Pour just enough oil into a frying pan so that the bottom of the pan is oiled. Heat until the oil is very hot—it will have a slight "shimmer" to it. Don't let the oil get so hot that it smokes (and watch out for any spattering).

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  • 04 of 10

    Pour Batter Into Pan

    How to Make Blintzes
    Giora Shimoni

    Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan so the batter covers the bottom of the pan.

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  • 05 of 10

    Cook Blintz

    How to Make Blintzes
    Giora Shimoni

    Cook blintz until the center bubbles and the edges pull away from the side of the pan, about 30 to 40 seconds, before flipping.

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  • 06 of 10

    The Other Side of the Blintz

    How to Make Blintzes
    Giora Shimoni

    Some people use a spatula to turn the blintz over to cook the other side. Some people flip the blintz in the air and catch it on the other side with the frying pan. And some people, those who manage to make thin enough blintzes, don't even cook the second side. All of the above are fine, it depends on your personal preference. 

    Flip the blintz and cook another 20 seconds or so.

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  • 07 of 10

    Stack Cooked Blintzes

    How to Make Blintzes
    Giora Shimoni

    Lift or slide your blintz from the pan onto a plate to cool. Blintzes can be stacked on a plate as long as they're cooled. Otherwise, they may stick to each other. Continue steps 1 through 6 above until all the batter has been used.

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  • 08 of 10

    Filling the Blintz

    How to Make Blintzes
    Giora Shimoni

    Put a tablespoon of filling in the center of the blintz. This is where you can get creative; blintzes can be sweet or savory depending on the filling. Many blintz recipes include ricotta or mascarpone cheese, usually sweetened, along with another complimentary filling such as blueberries. Mushroom is another popular filling for a heartier blintz. But there are really no limits; choose whatever flavor fruit preserves you like best and experiment from there. 

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  • 09 of 10

    Folding the Blintz

    How to Make Blintzes
    Giora Shimoni

    Fold the bottom quarter of the blintz up and over the filling. Then fold the two sides of the blintz over the filling and the bottom fold. Finally fold the top quarter of the blintz down. Turn the blintz over and set it down in the serving dish.

    If you're not going to fill them right away, wrap your blintzes in plastic wrap and refrigerate for up to two days.

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  • 10 of 10

    Our Favorite Blintz Recipes