"These are pretty much a crepe but with a Jewish name :) they are stuffed with a sweetened blend of creamy cheeses before being pan-fried until golden brown and crispy. I have to warn you these are these are not diet-friendly and you won't stop at one blintz, I say, go ahead once in a while won't hurt lol! Cooking time I have listed is for the stuffed blintzes"

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Batter: Whisk flour, 2 tablespoons sugar, and the salt in a bowl.

Step 2

Whisk milk, 1 tablespoon canola oil, vanilla, 4 whole eggs (do not add the yolk in) in a bowl until combined.

Step 3

Whisk dry ingredients into wet to make a batter.

Step 4

Add a small amount of oil into an 8-inch nonstick skillet, then heat over medium heat.

Step 5

Pour 1/4 cup of batter into center of skillet. Working quickly, tilt skillet to spread batter evenly, and cook, without flipping, until top is slightly dry, 1–2 minutes. Slide blintz onto a plate; repeat with remaining batter (keep an eye on the remaining the blintz when frying, the pan tends to get hotter after the first one and cooking time may need to be reduced slightly).

Step 6

Cheese Filling: Mix 1/4 cup of sugar (or more depending on how sweet you want the filling) with vanilla, egg yolk, all the cheeses, and lemon zest in a bowl.

Step 7

To cook blintzes: Working with 1 cooked blintz at a time, spread about 3 tablespoons of filling along bottom third of blintz, tuck sides in, then roll into a loose cylinder.