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Blintzes (web)

Blintzes

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Recipe from Flipping Good! by Sudi Pigott.

Pancakes come from pretty much everywhere. The Blintz in particular is thought to have originated in Central Europe, around Poland, Hungary and Slovakia. This recipe shows you how to make delicious Blintzes. 

 

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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Ingredients

For the batter

  • 240g 8½ oz Plain white flour (we use Allinson) Plain white flour
  • 240ml 8⅛ fl oz Water sparkling
  • 4 4 Egg(s) (free range) large, beaten
  • 50g 1⅞ oz Butter (unsalted) melted
  • pinch pinch Salt
  • 50ml 1¾ fl oz Water boiling
  • 50g 1⅞ oz Butter (unsalted) cubed, plus extra for greasing
  • 20g ¾ oz Icing sugar sifted (we use Silver Spoon) Icing sugar
  • ½tsp .5tsp Cinnamon ground

For the filling

  • 250g 8⅞ oz ricotta
  • 250g 8⅞ oz Cottage cheese drained
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 1 1 Egg yolk(s) (free range) large
  • 50g 1⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
  • 1 1 Lemon zest of 1 lemon

For the cherry sauce

  • 400g 14⅛ oz Cherries pitted and halved
  • 2 2 Orange zest 2 oranges worth
  • 3tbsp 3tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1tsp 1tsp Cinnamon ground
  • 3tbsp 3tbsp Rum dark

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    In a large bowl, whisk together the flour and sparkling water. Add the eggs, butter and salt.

    Whisk again until fully incorporated. The batter should have the consistency of double cream.

    Leave to rest for at least 10 minutes.

    Ingredients for this step

    • Flour
    • 50ml 1¾ fl oz Water boiling
    • Eggs
    • Butter
    • pinch pinch Salt
  2. Classic mode Step 2

    Meanwhile, to make the filling, put the cheeses in a large bowl or in a food processor and add the vanilla extract, egg yolk and icing sugar. Mix together, then put in the fridge for 30 minutes to firm up.

    Ingredients for this step

    • Cheese
    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • 1 1 Egg yolk(s) (free range) large
    • 50g 1⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
  3. Classic mode Step 3

    To make the cherry sauce, put the pitted cherries in a small pan with the orange zest and juice, sugar, cinnamon and rum. Heat gently to dissolve the sugar. Keep the sauce warm.

     

    Ingredients for this step

    • 400g 14⅛ oz Cherries pitted and halved
    • Orange(s)
    • 3tbsp 3tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1tsp 1tsp Cinnamon ground
    • 3tbsp 3tbsp Rum dark
  4. Classic mode Step 4

    Before cooking the crêpes, add 50ml boiling water to the batter and whisk thoroughly. This ensures the blintzes are soft and pliable when rolling (it’s a top tip from Michael Zee from Symmetry Breakfast).

    Ingredients for this step

    • 50ml 1¾ fl oz Water boiling
  5. Classic mode Step 5

    You can bake or fry your blintzes to finish them, though I prefer them baked. If baking, preheat the oven to 180°C/gas mark 4 and butter a baking dish. Preheat a non-stick frying pan. Test that it is hot enough by putting a few drops of water in the pan. If the water sizzles, it is perfect for cooking the crêpes. If bubbles burst, reduce the heat a little. Wipe the pan with a buttered piece of kitchen paper, then pour in sufficient batter to coat the pan thinly. Cook over a medium heat until the blintz is a little crispy around the edges and firm on top. Do not flip. Stack on a plate interleaved with kitchen paper. Repeat with the remaining batter, adding more butter to the pan each time. (This can be done ahead of assembling the next stage, if you like.)

  6. Classic mode Step 6

    When ready to serve fill the blintzes. Put a blintz on a flat surface cooked-side up. Put 2–3 tablespoons of cheese filling in the lower third of the blintz and flatten with the base of a spoon. Be sure not to overfill. Fold the base of the blintz over the filling and then fold the two sides into the middle and roll the blintz from the base to the top.

    Ingredients for this step

  7. Classic mode Step 7

    Put all the rolled blintz in the prepared baking dish. Scatter with cubes of butter. Bake for 15 minutes or until enticingly brown. Alternatively, the assembled blintzes can be fried in a large frying pan in melted butter for 4-5 minutes until crisp and golden, turning once.

  8. Classic mode Step 8

    Mix the icing sugar with the cinnamon and use to dust the cooked blintzes. Serve immediately with the warm cherry sauce. Traditionally, soured cream is served too, but I think this is probably over-gilding the blintzes which are plenty rich enough.

    Ingredients for this step

    • 50g 1⅞ oz Icing sugar (we use Silver Spoon) Icing sugar
    • 1tsp 1tsp Cinnamon ground