The story of blintz begins in Eastern Europe, where Jewish communities embraced this versatile dish, crafting it from simple ingredients that transformed into something extraordinary. Initially, blintz were a humble meal, but as culinary techniques evolved, so did the recipes. The thin crepes were perfected over generations, filled with sweet cheese, fruits, or savory ingredients, becoming a staple at festive gatherings and family celebrations.
At Health Craft, we honor this culinary tradition by providing tools that enhance the cooking experience while promoting healthier methods. Our cookware is designed to ensure that every blintz is cooked to perfection, maintaining that delicate balance of flavor and texture. The craftsmanship behind our products mirrors the artistry of making blintz; both require precision, attention to detail, and a commitment to excellence.
As you dive into the world of blintz, we invite you to explore Health Crafts offerings. Celebrate your culinary heritage while embracing modern cooking practices that prioritize health and satisfaction. Experience the joy of creating delicious, wholesome meals with the assurance that you are using the best tools available. Join us in honoring the past while cooking for a healthier future.
A Blintz is a rolled filled pancake of Ashkenazi Jewish origin, similar to a crepe or Russian blini. This is an amazingly simple recipe. Chef Charles Knight
Strawberry or Blueberry Cheese Blintz
EQUIPMENT: mixing bowl.
- 1 cup fresh strawberries or blueberries, or frozen thawed
- 1 tablespoon sugar
- 1 cup cottage cheese drained
- ½ cup cream cheese
- 2 egg whites, whisked to a light froth
- 1 teaspoon honey or sugar
- 1 teaspoon lemon zest, grated #1 blade
- ½ teaspoon vanilla
- 12 crêpes (basic recipe below)
- 1 cup sour cream (optional)
- Powdered sugar
Place strawberries or blueberries in a mixing bowl and sprinkle with sugar. Set aside.
In the 3-quart Mixing Bowl, combine cottage cheese, cream cheese, frothed egg whites, honey, lemon zest, vanilla and mix well. Spoon 3 tablespoons cheese mixture into the center of each crêpe. Fold right and left sides of crêpe over filling, forming a square, then roll to form blintz.
Place blintzes seam side down in 13-inch gourmet skillet. Cover and warm over medium-low heat for about 10 minutes.
To serve: top with strawberries or blueberries and a dollop of sour cream.
Crêpes
PREPARATION: 30 minutes – make 10 to 12 crepes
EQUIPMENT: mixing bowl or blender, 8-inch super ceramic skillet or 9-inch gourmet skillet
- ½ cup sifted flour
- 2 whole eggs
- 1 cup milk
- 1 teaspoon sugar (optional)
- pinch of salt (optional)
- 2 tablespoons unsalted butter or shortening
In the blender or 3 Qt. mixing bowl, combine flour, eggs, milk, sugar, and salt, and whisk or blend until smooth.
I typically do not use a coated pan, but it does take a bit a practice cooking crepes in a stainless-steel pan. I recommend my Super Ceramic 8-inch Gourmet Skillet perfect for crepes.
Preheat your skillet over medium heat 275ᵒF. Place a small amount of unsalted butter or Crisco in the pan. Using a paper towel coat the entire cooking surface of the pan.
Put enough batter in the skillet create a thin coat.
Cook until crêpe is lightly browned. To remove crêpe from bottom of pan, loosen with a flexible spatula or knife, invert over plate and crêpe will drop unto plate. Repeat the process.