Cream Cheese and Raisin Blintzes

READY IN: 45mins
SERVES: 10-12




  • for the crepes batter:.
  • Mix flour, with egg and oil. Add cold water a little at a time, until a milky/watery consistency is made. You may need a little more water if the consistency is not achieved.
  • Put a 1 1/2 tsp of oil in the frying pan, and heat on high. To test how hot the oil is put a teaspoon of the batter into the frying pan, if it sizzles it's ready, and you can start making the crepes.
  • Make thin crepes on the frying pan by putting a little in the center and then spread the batter to the edges of the pan by moving the pan by the handle.
  • Cook on one side of the crepe (you'll be cooking the other side when you are ready to make the blintzes with the filling).
  • Repeat as until all the batter is used up. You'll need to add oil as necassary to the pan as well. each one side of the crepe should take one and a half minutes to prepare.
  • When the one side is ready flip it over onto the plate with the ready made side is facing you (this is the side where you'll put the filling. This can be refrigerated for several hours.
  • Blintze filling:.
  • Mix all the ingredients together, except the oil. the milk helps to stretch the filling.
  • Put 2 tablespoons of the filling on the cooked side of the crepes. Fold over so that part of the uncooked crepes is now facing you.
  • Heat the oil in the frying pan the same way you did the first time around.
  • When ready start cooking the uncooked sides of the crepes until ready. Do the same for all of the blintzes. Each Blintze should take about two minutes to prepare. Serve Blintzes hot.