Tina Wasserman
Recipe by
Tina Wasserman

It is not clear why blintzes are associated with Shavuot. Some say it is because they contain cheese and others because two blintzes on a plate side by side look like a Torah scroll. Whatever the theory, blintzes are great to eat anytime.

2 large eggs
2/3 cup milk
1/3 cup water
Pinch of salt
1 cup flour
Butter for frying
Sour cream
7.5 ounce package farmer cheese
8 ounces cream cheese
3 tablespoons sugar
2 eggs
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla

To make the dough

  • Beat the eggs until slightly mixed. Add the milk, water, and salt and beat until smooth.
  • Using a wire whisk, gradually beat the flour into the mixture until each addition is totally incorporated and the mixture is smooth.
  • When the batter is the consistency of heavy cream, stop adding the remaining flour. Tap the bowl on the table to remove air bubbles, and set the mixture aside for 1/2 hour while you make the filling.

To make the filling

  • Beat the cheeses with a mixer or processor until smooth. Add the remaining ingredients and mix thoroughly to combine. Set aside.

To make the blintz crepes

  • Lightly butter a 6- or 8-inch frying pan. When the butter is sizzling, pour in 2 or more tablespoons of batter (the amount depends on the size of the pan), and swirl it around in the pan to make a uniform pancake. Alternatively, you could add 1/4 cup batter, let it set for 5 seconds, and then quickly pour out the excess.
  • When the pancake top is glistening and dry, flip it out onto a plate. Proceed with the remaining batter.
  • Place the pancakes brown side up and put 1 tablespoon of filling on each center. Fold up the bottom, fold in the sides, and roll up the blintz until the filling is sealed. Place seam side down on a plate until ready for frying.
  • Heat some butter in a pan, and when sizzling, add a few blintzes, seam side down. Fry on both side until golden brown all over. Serve with sour cream.
Additional Notes
  • If you allow the batter to rest for 1/2 hour, the flour will hydrate, which will make the batter smoother and thicker. 
  • Always put the filling on the side that was initially browned when making the crepe. That way the uncooked side is on the outside of the blintz when it is baked or fried and no side of the dough will be cooked twice, which would make it tough and rubbery.