This is a must have skill on every home cook's list. Master the crepe and you will eat every night. Fill crepes with a traditional cheese filling, and top with a blueberry compote for the best ever traditional blintz. Or try some fun fillings and toppings like our Ice Cream Blintzes or Savory Green Chard Blintzes.
I like to flip my crepes with my fingers. There is less risk of bending or tearing the crepe. Or, you can use the spatula method. Both work and will yield versatile and tender crepes.
Crepes can be made up to 2 days ahead of serving and can be stored, stacked and wrapped in the refrigerator or frozen for up to 2 months. Thaw at room temperature before separating and filling.
- Cook Time
- Prep Time
- 12 BlintzesServings
- 2 cups all-purpose flour
- 4 eggs
- 1½ cups whole milk
- ¼ cup melted butter
- ½ teaspoon kosher salt
- 1¾ cups farmer’s cheese
- 15-ounce container ricotta cheese
- 2 teaspoons vanilla extract
- 2 tablespoons sugar
- 2 teaspoons lemon zest
- 2 cups fresh or frozen blueberries
- ½ cup sugar
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- ½ cup water
- Pinch of kosher salt
1. Using an immersion blender, blender, or whisk, blend flour, eggs, milk, butter and salt together. Refrigerate batter for at least 1 hour or overnight.
2. Strain out any lumps that may remain.
3. Heat a 8” non-stick pan over medium heat. Brush pan with melted butter and add ¼ cup of batter to the pan. Remove pan from heat and swirl the pan. Return to heat. Once the crepe is light brown and the batter is set, using a spatula, flip crepe over to briefly cook the other side, just until the crepe isn't shiny and raw.
4. Transfer cooked crepe to plate and continue making crepes and stacking them on top of each other. Store in the fridge for up to 3 days or in the freezer for up to 2 months. Place a sheet of wax paper or parchment between them.
1. Stir together farmer’s cheese, ricotta cheese, vanilla, sugar and zest until smooth and creamy.
2. Place about 3 tablespoons of filling about 2 inches from the top of the crepe. Fold sides toward the center, fold top down and roll blintz into a log. Place seam side down on a platter. Continue filling each blintz.
1. Cook blueberries, sugar, lemon juice, zest, cornstarch, water and salt for 7 to 10 minutes, stirring often, until thick and most of the berries, have cooked to sauce consistency.