I love nothing more than waking up to the smell of pan-fried thin Russian blintzes for brunch. My mother's blintzes recipe is easy and foolproof. Ready in 35 minutes, it is the perfect breakfast for Shavuot or just a random Sunday! With the choice of either a cheese filling or sour cherry sauce, it's the perfect sweet or savory breakfast.
This is my mother's long-standing, tried-and-true traditional Russian blintzes recipe. Like all her recipes, from Russian syrniki, Russian vareniki, and Russian pancakes, it's focused on being convenient and fast. It uses butter, eggs, white flour, and a bit of sugar, and it's perfect just the way it is.
Blintzes are a type of thin pancake made from crepes batter. Fill blitzes with a sweet cheese, fruit sauce, or cottage cheese for cottage cheese blitzes, then fry in a pan. Though we also can have savory snacks with meat and mushrooms! They are popular in countries such as Russia, Ukraine, Poland, and Hungary.
Since I created this recipe, I have made many blintzes. I even organized an all-you-can-eat blintzes brunch every year for Maslenitsa! So you can rest assured that this easy blintz recipe is foolproof.
What is the difference between crepes and blintzes?
The main difference between crepes and blintzes is the type of batter used.
French crepes are made with a thin, pancake-like batter that is poured onto a hot skillet or griddle, typically a savory dish and served warm or cold. The batter often has no eggs.
Blintzes, however, are made with a thicker batter that is spread onto a griddle and then folded over to form a pocket. They almost always have eggs at their base. Either savory or sweet and traditionally served piping hot!
Ingredient Notes: Amount of Milk to Use
My mother's recipe varies in how much she uses, based on how fancy she feels. The more milk, the thicker and more luxurious your crepes will be - but the harder to spread. But using too little milk makes them thin and brittle.
After making tens of thousands of blintzes over the years, I have discovered the golden ratio! You can also use any milk or plant-based milk you like.
Top Tip to Fold Blintzes!
The easiest way to fold a blintz is by folding it into a quarter of a circle. Fold once in half, and then fold the semi-circle in half again.
Another way to fold a blintz with filling is to fold it like a burrito. Place the filling in the middle, then fold in one side, then the other, and then fold the bottom edge and the top edge overhead.
Steps to make this Blintz Recipe
Make batter
Whisk together eggs and liquid until well combined. Add oil, sugar, and salt. Continue whisking, gradually adding a cup of flour in small portions. Continue whisking until the mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable but not watery).
Place just a touch of butter at the bottom of a large plate. Set aside.
Cook blini
Set a nonstick skillet over medium heat – the pan should sizzle when you add in the oil! Add a teaspoon of oil, and pour in ¼ cup of the batter while you swirl the pan to spread it thinly and evenly. The blintz should start cooking immediately!
When the edges of the blintzes curl, after about 2 minutes, use a thin spatula to flip it.
Cook briefly on the other side, and remove from the pan onto the buttered plate. Top the cooked blintz with a touch of butter.
Continue cooking
Repeat with the remaining batter.
(Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).
Blintzes Filling Recommendations
While I serve my blitzes with either sour cherry sauce or blueberry sauce, you can have these thin pan fried blintzes with the following sweet or savory fillings:
- Cottage cheese - Russians often use farmer's cheese that's known as tvorog for a traditional filling
- Ricotta and cream cheese filling, similar to a cream cheese ricotta cheesecake filling.
- Blueberry jam
- Served with fresh fruit
- Mushrooms (use the filling from this bourekas recipe)
How to make cheese blintzes recipe filling
Start by combining ricotta cheese with a bit of sugar to sweeten it. Add a touch of vanilla extract for extra flavor and a pinch of salt to balance the sweetness of the cheese blintz filling. Mix everything until smooth and well combined to make the filling. You can also incorporate some lemon zest for a hint of citrusy freshness.
Once mixed, spread a generous spoonful of the cheese filling onto each blintz before folding and cooking. This creamy and slightly sweet cheese filling adds a delightful richness to your traditional Russian blintzes, making them even more irresistible.
How to Store and Reheat Blintzes
Fold them into triangles and place in an airtight container in the fridge. Store filled blintzes seam side down in a container.
If freezing, allow them to cool completely after cooking. Once cooled, arrange the blintzes in a single layer on a parchment-lined baking sheet and freeze them for 1-2 hours until firm. Then, transfer the frozen blintzes to airtight containers or freezer bags, labeling them with the date. Store the frozen blintzes in the freezer for up to 2-3 months.
When ready to enjoy, thaw the blintzes and filling overnight in the refrigerator before reheating and assembling as desired. You can reheat them in the microwave or in the oven set to 200 F for 10 minutes, arranged on a baking sheet.
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Traditional Russian blintzes
Ingredients
- 3 large eggs
- 3 cups liquid milk, water, or combination of 2 glasses of milk and one glass of water
- 1 Tbsp. Grapeseed oil olive oil or butter or coconut oil, melted
- 1 Tbsp. sugar more for sweet blintzes
- 1 pinch salt
- 2 cups flour or more, as needed (start with 1 cup if using only water)
- Butter as needed
Instructions
- Bring eggs to room temperature.
- Whisk together eggs and liquid until well combined. Add oil, sugar and salt. Continue whisking, gradually adding up to a cup of flour in small portions. Continue whisking until mixture is perfectly even and the consistency of yogurt or low-fat sour cream (should be easily pourable, but not watery).
- Place just a touch of butter at the bottom of a large plate. Set aside.
- Preheat a pan to medium-high heat – the pan should sizzle when you add in the oil! Add a teaspoon of oil or butter, and pour in ¼ cup of the the batter into the pan, tilt the pan and swirl it around to spread it thinly and evenly. The blintz should start cooking immediately! When the edges of the blintzes curl and bubbles appear, after about 2 minutes per side, use a thin spatula to flip it. Cook the blintz briefly on the other side, and remove from pan onto the buttered plate. Top the cooked blintz with a touch of butter. Repeat with remaining blintzes, and transfer the blintzes onto the plate. You can also fold cooked blintzes into triangles.
- (Please note that the first blintz rarely turns out; use this one to taste and correct the amount of sugar, flour or salt in your batter. If mixture is too watery to cook properly, add a bit more flour, 1 tablespoon at a time).
- You can also whizz the blintz batter in a blender or food processor to avoid any lumps.
Lyn says
These look perfect!!!! Thanks
kseniaprints says
I thought the Russionphile in you would like them 🙂 Merry Christmas!
Mom says
It' really testy!)
kseniaprints says
They're your recipe, of course they are!!
Sally says
My dear grandma was from Russia..gone now..would love to duplicate her blinchacke recipe..anyone have one..these crepes were stuffed and sour cream and butter topped and baked in the oven till bubbly and golden brown..
kseniaprints says
Hi Sally! So glad you stopped by. Basically, your grandmother's blinchiki recipe would involve making the blintzes in this recipe, then making a filling of tvorog/tworog/farmer's cheese (if it's too wet, drain it overnight in a cheesecloth) and one egg, a pinch of salt (if you want it sweet, you can add a teaspoon of sugar to the filling as well). You would put a bit of filling in each blintz, then fold it kind of like a burrito. Arrange your folded and stuffed blintzes in an oiled oven pan, add a few pinches of butter and bake in a 375F oven until bubbly and golden brown.
I should make it one day and actually post it, but how this helps for now! Let me know if you have any additional questions.
Katia says
There's nothing like Russian blini! This recipe looks even easier/quicker than recipes I've made in the past. Thanks for sharing!
kseniaprints says
I know, it's incredibly easy. If you've read other posts about my mom, you would see she doesn't make anything that's complex or involved! Haha. And that's why her recipes are always winners.
Heidi says
These were perfect for New Year's brunch at our house! The kids loved them too and asked for more. Thank you for sharing!
Shelby says
These make for such a delicious brunch recipe! And though they come out fancy and delicate, you broke down how to make them easily which helped so much for my first time!
Sonia says
I made these blintzes for brunch and they were a hit. They are so delicate and delicious. I served them with some ricotta cheese, honey, and blueberry compote, and they disappeared in no time.
Lisa says
I had blintzes at a restaurant and wanted to make them at home. This recipe was perfect and better than the one we ordered.
Sandi says
This is so similar to my grandma's recipe! I can't wait to try them.
Myra says
Great recipe and instructions, I made it thinner as described so I could tilt the batter around my crepe pan. Single recipe made 17. Great taste. I had never made these or crepes before.