Ingredients
For the blintzes:
- 3 eggs
- 1 cup milk
- ½ cup water
- 1 cup all-purpose flour
- unsalted butter, for frying
- sour cream, for serving
For the blueberry filling:
- 2 pints blueberries
- ½ Tbsp all-purpose flour
- 1–2 Tbsp granulated sugar
- 2 tsp lemon zest
- lemon juice (about 1 tsp)
Instructions
- Blitz all the blintz ingredients in a blender (consistency of the batter should be smooth with no lumps).
- Heat a nonstick skillet on medium heat until hot, and lightly grease with butter.
- Pour about ⅛ cup (or 2 Tbsp) batter into the pan and tilt the pan in a circular motion until the batter coats the entire bottom of the pan in a large, thin circular shape.
- Cook for 60-75 seconds until the edges of the blintz brown and the bottom is lightly golden. (You can tell it’s ready by touching the center of the pancake’s surface — it should be dry and slightly tacky to the touch.) Do not flip the blintz to cook the other side.
- Place the blintz on a plate lined with parchment or wax paper. Repeat process until all batter is cooked — this should yield around 18 blintzes. (Keep the blintzes separated by pieces of parchment paper, wax paper, or paper towel. This will help keep them from sticking together.)
- Combine all ingredients for the blueberry filling.
- To wrap blintzes, place 1 Tbsp blueberry filling just off center. Fold the top down and the sides up over the filling, then roll down to the bottom (because the blueberries are lumpy, go slow and try and to stretch the dough over them without tearing it).
- You can either serve the blintzes at this point, or freeze them for later use. When you’re ready to eat them, fry them on all sides in butter in a nonstick pan until golden. Serve with sour cream.
Notes
You can freeze these blintzes once they’ve been prepared (Step 7). When you’re ready to eat them, defrost, then fry them on all sides in butter in a nonstick pan until golden.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Ashkenazi