Friday, January 9, 2009

Nadia's Blintzes

Nadia’s Blintzes
6 eggs
4 cups whole milk
1/2 tsp. salt
2 Tbsp. sugar
1-1/2 cups flour
1/2 Tbsp. oil
Scald the milk. Beat the eggs. Slowly add the milk to the eggs while continuing beating. Add salt, sugar and oil, beat until blended. Slowly beat in the flour until combined.
I use two 10″ heavy Teflon pans to cook the blintzes. You might want to just start with one till you get this process down. Heat the pan. Coat the pan lightly with oil. (I use a piece of cheesecloth to coat the pan with oil and if needed I’ll coat again into the cooking process). Use a 1/3 cup measure to dip into the mixing bowl (you don’t have to fill to the top just use a uniform measure of the liquid for each blintz) Pour into frying pan and swirl the pan to coat the bottom evenly.
Cook until the blintz turns a nice golden brown. With a spatula loosen the edges and flip the blintz and brown on the other side. Remove from pan and let cool on a dish cloth.

Repeat the process. Sometimes the only hindrance to these flipping and cooking well is the temperature of the pan. You’ll have to experiment to get it at the magic temp. Start at medium. After the blintzes are cooled you can stack them. They can be frozen at this time if you would like. This recipe will make approximately 24 blintzes.

Cheese filling for the blintzes:

1- cartons of ricotta cheese (8 oz. size)(You can also use cottage cheese, hoop cheese or farmers cheese)
1 egg
1 tsp. vanilla
1-2 tbsp. sugar

You will also need a small carton of half and half and a stick of butter (1/2 cup)

Beat all the ingredients till smooth except half and half and stick of butter.
Spread about 1 Tablespoon of cheese onto one side of blintz.
Roll up and place in a 9×13 baking dish. They can be layered.
Melt one cube of butter and pour over the blintzes.
Bake in 350 degree oven until heated through.
Heat up to 8 oz. of Half and Half until is is warm but not boiling.
Pour half and half over blintzes to cover and continue baking until half and half boils.

Remove from oven and serve with sour cream and preserves or syrup.

For a savory filling:
Saute 1 large onion in oil and season with salt and pepper.
Add 1 lb. hamburger (15%) and brown.
Add salt and pepper to taste.
Dice enough brocolli to make 2 cups.
Steam until broccolli just turns bright green.
Combine meat, brocolli and 1 can of cream of mushroom soup and heat through.
Scoop about 2-3 T of mixture onto blintze and fold in the sides to form a square.
Place in a baking dish. Melt butter and poor over the filled blintzes.
Bake in a 350 to 375 degree oven until heated through.

Serve and if you want to make additional sauce you can serve extra sauce with the savory blintzes.

Oh I almost forgot, you can serve these with sourcream if you’d like, also.

HT: Bagdanov Family Cookbook


  1. Oh I'm such a ditz with publishing on Blogger. I know I've said that before but I don't know why all that spacing is there that makes this a longer post than it should be...

  2. Ellen, Cheese Blintzes were one of my mom's favorite things. . .and everytime I see I recipe I think of her. . .your post looks just awesome and the picture are perfect. . thank you so much for posting this recipe.

  3. Although I've heard of blintzes, I don't think I've had them. They look like filled crepes and I love crepes! with your filling I was reminded of verenike or perogies . . . so kind of a combination of both? I have made crepes and filled them with cottage cheese, then topped with fruit. So good! Your pictures look great!

  4. my oma used to make blintzes and i loved them. on these look really good and it is a good meatless dish to serve once in a while. thankyou.

  5. Oh Ellen...your picture makes me want to reach into the computer and take a nibble. Yum! I must try these...I'll admit I have never made blintzes before but I am sure I could try with your great instructions.

  6. On our first trip to Palm Springs we had blintzes at a buffet. I came home and found a recipe right away. I will try your recipe next time. we always put warm blueberry sauce over ours. What fun for you all to be working together in the kitchen.

  7. These look wonderful! I make crepes...and German pancakes...but next time I'll change the recipe up a little, and we'll have blintzes.