Grandpa's Blintzes




About: I enjoy the process. Who cares how long it takes?

Every summer as a kid I spent a few weeks or more with my grandparents, and Grandpa's blintzes were one of my highlights. Now as a dad, I've instituted Saturday blintzes as one of our family traditions. It's been a few years now and definitely something the kids look forward to!

If you google "blintzes" you'll find that they are typically savory, often with a cheese-based filling. But when I eat them, syrup is my topping of choice. Is this actually a crêpe, then? Well, Grandpa always called them blintzes, so there.

So if you want to be the hero in your house, try your hand at these blintzes. They're easy and won't disappoint!

Step 1: Mixin'

Okay, so here's what you need. Mix all this together in a - hmm, how about a mixing bowl:

1 3/4 cup flour
2 1/2 cup milk (adjust as needed: you want it like cream, able to pour but not runny)
2 eggs
1/2 tsp salt
1 tsp vanilla

Step 2: Ladlin'

Prep your pan. I am a big fan of using a pump-action mister to spray on my oil, but you could also spoon on your oil, use some other spray, or butter - your pick. Turn the stove on medium-low to medium, and let the pan warm up.

Then, ladle on some batter (I dunno, a half cup? never measured) and swirl it around to let it cover the bottom of the pan. If your batter is too thick, you won't get as much spread and your blintzes will be smaller and thicker. You'll figure it out. :)

If you wish, sprinkle a little cinnamon on the top.

Step 3: Flippin'

Doneness is relative with blintzes. But generally, as soon as you can sense the blintz will let itself be flipped (you can slide the spatula completely under the blintz without tearing it), you can flip it. If you wait until the edges are brown, you will have a crispier blintz (which my wife loves). I prefer it more underdone. Up to you.

Once you've flipped the blintz, it only takes about 30-45 seconds more until it is ready. Unless you're going for crispy, in which case wait another minute longer.

Step 4: Toppin'

Like I said, I enjoy syrup on my blintzes. Swirl it, roll it, cut it up and eat it. Other sweet(ish) toppings you may enjoy:

* honey
* jelly
* powdered sugar and lemon juice
* peanut butter

I'll let the commenters suggest savory toppings. :D

Hope you enjoy them as much as I do!

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    10 Discussions


    7 years ago on Step 4

    Blintzes are really just crepes with a cheese filling of some kind. Nutella, strawberries (cut up and lightly coated with sugar, then left overnight), bananas, and most "butters", like mango butter and pumpkin butter, that you find at Trader Joe's are all great, sweet toppings. I'm going to try combinations of egg, cheese, and tofu tomorrow morning for some savory crepes.. I'll let you know how it goes! c:

    2 replies

    They're really similar, though. I would absolutely call this recipe a crepe if it wasn't already called a blintz. I'm not from Russia or France, so I can't tell you the real difference, but I'd say there isn't much of one, no matter how they each originated.


    7 years ago on Step 4

    My grandma used to make blintzes filled with ricotta cheese (mixed with a little sugar and lemon zest) served with black currant jelly. So good! They've become a family tradition, which unfortunately we only make once a year on boxing day.


    Reply 7 years ago on Introduction

    Sometimes that happens to me. It can happen if your batter is too thick or if the heat is too high. If the heat's too high, the batter starts to solidify before I've had enough time to swirl it around to the edges of the pan, resulting in - yeah, pancakes.


    What a nice way to feel connected to grandpa/great grandpa. I was hearing Wayne Harley Brachman's voice (Melting Pot chef) in my head as I read this recipe :-)


    7 years ago on Introduction

    That is not blintzes that is Palacinka (Palačinka) thats like Pancakes but not so thick

    1 reply

    Reply 7 years ago on Introduction

    Well like I said, my grandpa (German/Polish descent) always called them blintzes. Call them anything you want in your recipe book! :)