“Most people are familiar with blintzes, the marvelous Jewish dish of crepes filled with sweetened cheese and usually served with sour cream and preserves. here's a not-so-sweet rendition to begin a meal, or to become it's centerpiece, set off by a salad.”

Ingredients Nutrition


  1. to make filling, combine the cheeses and egg yolk in a small bowl.
  2. Mix with a fork or wire whisk until light and fluffy.
  3. Reserve.
  4. Peel, core and thinly slice the apples or pears.
  5. Melt 3 TBS butter in a small pan or skillet over medium heat and add apples or pears.
  6. Sprinkle with cinnamon or nutmeg to taste and saute fruit until it is soft but still holds it shape.
  7. Remove from heat and set aside in the pan.
  8. To make the crepes, sift the flour and salt together in a small mixing bowl.
  9. Whisk together the water or milk and eggs in a seperate bowl and then stir the mixture into the flour to make a thin batter.
  10. Grease a 7 inch skillet or griddle with butter and heat over medium high heat until it sizzles.
  11. Ladle or pour in about 2 TBS batter and tilt the pan to coat the bottom evenly with a thin coating of batter.
  12. Cook the crepe, on one side only, until it begins to curl away from the sides of the pan, about 1 to 2 minutes.
  13. Slide the crepe onto a plate and repeat until all the batter is used up, adding butter to the pan as needed and stacking crepes as they are cooked.
  14. You should have 12 crepes in all.
  15. Place about 2 to 2-1/2 TBS of the cheese filling on the center of the uncooked side of each crepe.
  16. Fold in sides to form small square packages.
  17. Melt 2 to 3 tablespoons butter in a skillet over medium high heat, place 3 to 4 blintzes in pan, seam side down, and saute, turning once, until golden brown on each side, about 2 to 3 minutes in all.
  18. While browning blintzes, quickly reheat sauteed fruit.
  19. Serve blintzes at once, topped with warm apple or pear slices and a dollop of creme fraiche.

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