It Was a Blintz Kinda Day (Recipe)

Crêpes are awesome, but so are blintzes. Have you ever tried one before? From what I gather, there seems to be a lot of confusion between the two because they are very similar. Both use a batter to create thin pancakes, but some just call the pancake itself a crêpe (it’s also the French word for pancake) and others think if you add a filling then it’s called a blintz. However, some believe if it is filled it’s called a crêpe too and there lies the confusion.

My interpretation of a crêpe is it can be sweet or savory, where the savory ones can be filled with various meats, cheese or veggies and is folded twice to create a triangular shape. The dessert crêpe can have a number of fillings like sweet spreads, fruits and/or be flambéed with alcohol and drizzled with various syrups, nuts, etc. On the other hand, I think a blintz batter tends to have more egg-to-flour ratio in it, is rolled and filled with a sweet mixture of ricotta or cottage cheese or fruit or savory ingredients like lox and chives. Regardless of the name, here is a simple cheese blintz recipe (N.B. the measurements have been omitted because it’s a type of recipe where it’s best to play around with the ingredients until you get the right taste and consistency).

For the batter, add flour, milk and eggs. Once you mix the ingredients together and it’s free of lumps, put a bit of oil into a pan and turn the heat on to medium. When it’s warm enough, add some oil to the pan and pour a thin layer of batter. Roll the pan around so the batter creates a circular disk and fills the surface of the pan to your desired size. When the batter is stable enough, loosen the pancake with a spatula and flip the pancake with a flick of your wrist like the pros on tv (this may require some practice) or just with the help of your spatula. Repeat this and make as many as you like.

***Tip: if you find the pancakes are coming out too thick and fluffy, let the batter settle for a bit. It’s possible that it was over mixed and too much air got in.

You could eat it plain, but if you want a sweet cheese filling, mix some sugar, cottage cheese (the dry kind, not the type that sits in water) and sour cream. Mix these ingredients together to your liking so that you get a moist, but not watery mixture.

Once the pancakes are done and the filling is ready (if you choose to fill it), you can start smearing on as much of the cheesy filling as you like onto the paper thin pancakes.

Then, roll the pancake starting from one side until it’s fully closed to form a blintz.

Tah daaaaah! You now have yourself a delicious blintz (or crêpe). 🙂

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