Yes, nutella blintzes are real. The Jewish version of the crêpe is the perfect addition to your Sunday brunch or during the holiday of Shavuot, where we eat lot’s of dairy foods! The cheesecake lover’s favorite holiday.
- Cook Time
- Prep Time
1 cup milk
1 cup flour
¼ cup water
pinch of salt
3 tablespoons melted butter + extra butter for cooking crepes
8 strawberries, sliced
1½ cups ricotta cheese
1 cup cream cheese
17 oz. (500 grams) strawberries
¼ cup water
¼ cup sugar
- Whisk milk, eggs, flour, water, salt and melted butter very well. No clumps! Chill for 30 minutes.
- Make the strawberry sauce by adding the strawberries, water and sugar to a sauce pan and bring to a simmer. Smush the strawberries until it looks nice to you! Simmer and stir often until sauce begins to thicken, about 10 minutes.
- Make the blintzes filling by mixing the ricotta, cream cheese and egg together with a whisk or hand mixer.
- Time to cook the blintzes! Bring a frying pan to medium heat and add enough butter to melt and cover the surface of the pan. Don’t burn the butter. Scoop some batter into the pan and tilt the pan around until it coats the surface of the pan. Cook until it starts to brown on the bottom then remove the crepe from the pan with the browned side facing up.
- One third of the way up from the bottom, spread Nutella, then the cheese filling and finally a couple slices of strawberries. Don’t overstuff the blintz or things will get messy!
- Fold the bottom edge over the fillings, then fold in the sides, then roll up completely.
- Add some more butter to the pan and fry again until golden brown on the outside. Serve hot with the strawberry sauce on top.