Bushra Griffith
Blintzes are a Jewish delicacy consisting of thin, delicate, crepe-like pancakes that are stuffed with a creamy, sweet cheese mixture, pan-fried until golden, and served with toppings like fresh fruit, berry sauce, or sour cream. The most traditional cheese used for the filling is farmer's cheese, but it is often substituted with ricotta, cream cheese, mascarpone, or cottage cheese. Blintzes are a versatile dish that can be served for breakfast, brunch, or dessert.
| Characteristics | Values |
|---|---|
| Type of dish | Thin, delicate crepes or pancakes |
| Filling | Sweetened, creamy cheese mixture |
| Common cheese types used | Ricotta, cream cheese, farmer's cheese, cottage cheese, mascarpone, creme fraiche |
| Other ingredients | Eggs, sugar, lemon zest, vanilla, milk, flour, butter, salt |
| Toppings/accompaniments | Fresh fruit, berry sauce, honey, sour cream, whipped cream, chocolate sauce, bananas, sauteed apples, jam, powdered sugar |
| Preparation method | Pan-fried until golden brown |
| Freezer-friendly | Yes |
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What You'll Learn
Blintzes are thin, crepe-like pancakes
The batter for blintzes typically includes flour, sugar, salt, milk, eggs, and butter. It is important to ensure that the batter is smooth and free of lumps. This can be achieved by blending the ingredients together using a blender, food processor, or hand mixer, or by mixing them with a fork until smooth.
The traditional cheese filling for blintzes is made with farmer's cheese, also known as dry or pressed cottage cheese. However, farmer's cheese can be difficult to find, so it is often substituted with ricotta or cream cheese. Some recipes also include egg, lemon zest, and vanilla in the filling. The filling should be well combined but slightly lumpy.
To assemble the blintzes, a spoonful of the cheese filling is placed in the centre of the crepe and spread thin, leaving a border. The bottom of the crepe is then folded over the filling, and the sides are folded in before rolling the crepe into a tight rectangle. The blintzes are then pan-fried until golden brown and served with various toppings and sauces.
Blintzes can be made ahead of time and frozen for up to two months. They can be baked from frozen and finished in a pan of melted butter to crisp up the outside. Overall, blintzes are a delicious and relatively simple dish that can be enjoyed for breakfast, brunch, or dessert.
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They are filled with a creamy cheese mixture
Blintzes are thin, crepe-like pancakes that are filled with a creamy cheese mixture and pan-fried to give a crispy outside. They are traditionally served for Shavuot and other Jewish holidays but can be enjoyed at any time of the year. Blintzes are cooked twice: once when the pancakes are made, and again after they are filled and pan-fried.
The creamy cheese filling typically consists of a blend of ricotta and cream cheese, although other types of cheese can be used, such as farmer's cheese, dry cottage cheese, or pressed cottage cheese. The filling is usually sweetened with sugar and can also include additional ingredients such as eggs, lemon zest, and vanilla. Some recipes call for draining the ricotta cheese overnight to create a thicker filling.
When making the blintzes, the cheese filling is spooned onto the cooked pancakes, which are then folded and rolled into small rectangles. The rolled blintzes can be refrigerated or frozen until ready to serve. Before serving, they are pan-fried in butter until golden brown.
Blintzes are often served with sweet toppings such as berry sauce, fresh fruit, honey, or a dusting of powdered sugar. They can also be served with sour cream or a combination of sweet and savoury toppings.
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Blintzes are pan-fried to give a crispy outside
Blintzes are a Jewish delicacy that consists of thin, delicate, paper-thin, crepe-like pancakes filled with a creamy, sweet, and sometimes lemony cheese mixture. The most traditional cheese used is farmer's cheese, but it can be substituted with ricotta, cottage cheese, cream cheese, mascarpone, or creme fraiche. Blintzes are cooked twice: once when the pancakes are made, and again after they are filled and pan-fried. This second cooking step is what gives blintzes their signature crispy exterior.
To achieve a crispy outside, the filled blintzes are pan-fried in butter until golden brown. This step not only adds a crispy texture to the outside of the blintz but also ensures that the filling is cooked through. The pan-frying process is typically done in a non-stick skillet over medium to medium-high heat, with butter or cooking spray to prevent sticking.
The key to achieving a crispy exterior lies in the temperature of the pan and the amount of time the blintzes are fried. The pan should be hot enough so that a drop of water sizzles on its surface, but not so hot that the water pops or jumps out of the pan. Each blintz should be fried for about 2-3 minutes on the first side and about 30 seconds to one minute on the second side. This timing may vary slightly depending on your heat source and the size of your pan.
It is important to note that blintzes should be fried individually to ensure even cooking and browning. After frying, they can be kept warm in a low oven until ready to serve. Blintzes are typically served with toppings such as sour cream, fruit or berry sauce, honey, or a dusting of powdered sugar.
Additionally, blintzes can be made ahead of time and frozen for up to two months. When ready to serve, they can be baked from frozen and then finished in a pan of melted butter to crisp up the outside, replicating the fresh-fried texture and taste.
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They can be served for breakfast, brunch or dessert
Blintzes are a versatile dish that can be served for breakfast, brunch, or even dessert! They are traditionally a Jewish cuisine that consists of thin, delicate, crepe-like pancakes filled with a creamy cheese mixture and pan-fried to golden perfection. The contrast between the crispy exterior and the soft, creamy interior makes for a delightful texture and flavour combination.
For breakfast, blintzes offer a decadent and indulgent start to the day. They can be served with a variety of toppings, such as fresh fruit, honey, or a dusting of powdered sugar. A side of crispy bacon or sausage links can also complement the dish, providing a savoury contrast to the sweetness of the blintzes.
When served for brunch, blintzes shine as the star of the meal. They can be paired with a fresh berry sauce, such as blueberry or raspberry, adding a tangy and colourful touch to the dish. A side of roasted potatoes or a crisp green salad can round out the brunch offering, making it a well-balanced and satisfying meal.
As a dessert, blintzes take on a sweet and indulgent personality. They can be topped with a spoonful of jam, drizzled with chocolate sauce, or accompanied by a scoop of vanilla ice cream. A sprinkling of chopped nuts or a dash of cinnamon adds a sophisticated touch to this after-dinner treat.
The versatility of blintzes also extends to their filling. While traditional recipes call for farmer's cheese, ricotta, cream cheese, or a combination thereof, some modern interpretations include cooked fruit, such as blueberries, cherries, or apples, blended into the cheese mixture. This allows for a range of flavour profiles to suit any time of day.
Whether served for breakfast, brunch, or dessert, blintzes are a delightful treat that can be customised to suit any taste or occasion. With their thin, crispy exterior and creamy, cheesy centre, blintzes are a crowd-pleaser that is sure to impress and satisfy.
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Blintzes are a traditionally Jewish cuisine
Blintzes are a traditional Ashkenazi Jewish dish of Russian, Ukrainian and Hungarian origin. The name comes from the Yiddish word 'blintze' or 'blints', derived from the Slavic word 'blin' meaning pancake. Blintzes are thin wheat-based pancakes, similar to crepes, but with a sweet cheese filling. They are cooked twice, fried in butter until golden and crispy, and are often served at brunch or dairy-based meals.
The traditional filling for blintzes is made with "farmer's cheese", a pressed cottage cheese with lower moisture content and a firmer texture than regular cottage cheese. This is blended with cream cheese, egg, sugar, lemon zest, and salt. The filling is then spooned onto the cooked crepe, which is folded and rolled into a small rectangle, before being fried again until browned.
Blintzes are commonly associated with the Jewish holiday of Shavuot, when it is customary to eat dairy dishes. They are also served on Passover, when matzo meal is used instead of flour.
While the traditional blintz is filled with sweetened cheese, there are variations that include the addition of raisins or fruit preserves. Blintzes can be served with sour cream or a fruit sauce/pie filling. They are a popular dish, with many people sharing fond memories of eating and making them.
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Frequently asked questions
Cheese blintzes are usually filled with farmer's cheese, also known as dry cottage cheese or pressed cottage cheese. However, ricotta or cream cheese are common substitutes as they are more widely available.
The filling is usually a sweetened, creamy cheese mixture. Some recipes include lemon zest, egg, sugar, vanilla, and salt.
Blintzes are thin, crepe-like pancakes. The batter typically includes milk, flour, sugar, eggs, butter, vanilla, and salt.
Blintzes are cooked twice: first when the pancakes are made, and again after they are filled and pan-fried.
