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Blintzes Related:   dairy, desserts, kid-friendly, Shavuot, vegetarian, Yom Kippur

Prep time: 5-15 min

Cook time: 20-30 min

Yield: 12-20 crepes depending on size

Blintzes aren’t as hard to make as you think and homemade are infinitely better than the frozen mass-produced versions! Use a good crepe pan or 9-inch cast iron skillet. Don’t put in too much dough to cook, and then it’s all in the wrist, as they say, as you quickly turn the pan to coat it with the dough, pouring the extra back into the bowl for more crepes. The Farmer’s cheese for the filling is close to what was used in Eastern Europe. While you can add more sugar to sweeten it for dessert, this recipe produces a cheese filling that is not too sweet for a main course also. The vegetable filling turns out a blintz that’s bit like an eggroll with a softer outside—delicious as an appetizer or main course. For more blintz recipes and recipes using blintzes from a collection of local 20th century community cookbooks, please click here


  • Dough (bletloch)
  • 1 cup flour (at Passover substitute potato starch)
  • 1 cup cold water
  • 1 cup milk
  • 2 eggs, well beaten
  • Pinch of salt
  • Butter, margarine or vegetable oil
  • Cheese filling
  • 1 pound Farmers cheese or 2 cups small-curd cottage cheese
  • 1 egg, lightly beaten
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon butter, melted and slightly cooled
  • 1/2 teaspoon salt or to taste
  • Vegetable filling
  • 1 tablespoon vegetable oil
  • 3/4 cup onion, diced
  • 1 clove garlic, finely minced
  • 1 cup cabbage, shredded
  • 1/2 cup carrots, grated
  • 1/2 cup green pepper, finely sliced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste


  • Dough (bletloch)
  • Mix together flour, water and milk until very smooth. Add the eggs and salt and mix well again. With a pastry brush, grease a small omelet pan or tempered iron pan with melted margarine or oil. Pour a small amount of batter in the pan, just enough to thinly cover the bottom, then very quickly tip the pan in a circular motion to spread the batter evenly. Once the pan is just coated, pour any extra batter back into the remaining uncooked batter. Cook each crepe 1 to 2 minutes over medium until bottom side is golden brown. Turn out onto a plate, browned side up. Continue until all the batter is used. The cooked crepes can be cooled in short stacks.
  • To fill each crepe, put one on a smooth surface with browned side up. Place a heaping tablespoon or more of filling, depending on size of crepe, on one side of circle. Roll over completely once, then fold the sides into center and finish rolling the circle. Brown in a combination of butter and vegetable oil, or margarine, and serve with your choice of fresh fruit, preserves or sour cream. Yield: 12-20 crepes, depending on size.
  • Cheese filling
  • If using cottage cheese, drain it well in a fine mesh colander, then put it on a plate or in a shallow bowl and roughly mash it with a fork. Add the rest of the ingredients and mix until well blended.
  • Vegetable filling
  • Heat the oil in a sauté pan over medium heat. Add onions and cook until they start to soften, about 5 minutes. Stir in the garlic and cook for 30 seconds. Add the remaining ingredients, mix well and sauté until vegetables are softened, but still crunchy. Adjust seasoning. Cool before filling dough.

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