Prep 10 mins
Cook 15 mins
This simple recipe has been passed down through generations and makes the lightest, fluffiest, most delicate blintzes I've ever had. Drizzle the folded blintze with melted butter (an absolute MUST), roll up with a filling, and enjoy! We like them as a big breakfast served with soft boiled eggs, pork sausages, maple syrup and strawberries with ice- or whipped cream. You can also serve them as a savoury dish with caviar or the fixings of your liking! Enjoy!
- Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can.
- When the edges start to brown, fold in half and remove from pan.
- Continue making one blintze per pan until batter is finished (use a couple of pans if needed).
- NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot.
Omg. Sooooo good. You need a good non-stick pan. You stole this recipe from my grandma. Thanks for reminding me!!!!
This recipe is just like one my Ukranian mother-in-law makes, which is nothing short of absolutely delicious! The only difference is that this recipe more approprite for two people compared to the one my in-law makes that would feed an army. I tried dividing her "guessipe" (a guessed recipe with the ingredients: a little bit of this, some of that, a few shakes of this, a good pour of that, etc...) however, the blintz was not the same. So in search of a good, but small blintz recipe I found yours, and I am glad I did! Thanks!