Blintz is a Russian thin pancake, often filled with cottage cheese or fruit, similar to a crepe but cooked twice. It can be made with yeast or without and is commonly associated with Jewish cuisine. Tips for making blintz include using a crepe pan, not overfilling the pan, and letting the dough rest before cooking. Filled blintzes should be cooked fold-side-up first and served hot. Variations include Palatschinken, rolled around apricot jam.
A blintz is a thin pancake, often filled with cottage cheese or fruit. Blintz originated in Russia, where it can also be called blin or blini. The pancake is very similar to a crepe, but is cooked twice. It is first prepared like a crepe, then ingredients are added to the center and the pancake is folded into a rectangular shape and fried in hot oil.
Traditional Russian blintz differs from the crepe version so often served today. It is made of batter containing yeast, which causes it to rise and become thicker than the crepe. Russian traditions dictated the blintz service upon awakening and on certain religious holidays as designated by the Russian Orthodox Church.
Today, the blintz is most commonly associated with those who practice Judaism. Blintzes are often made for Hanukkah, as they are fried in oil after being stuffed. You can also buy good quality frozen glitter for making on holy days or any other day. Blindzes can also be commonly obtained in Russian and Jewish delicatessens.
When no yeast is present, the blintz is simple enough to make. It is made from flour, eggs and milk. A minority prefer potato instead of wheat flour, suggesting that potato flour produces a lighter blintz. The leavened variety needs to be diluted with milk or water before cooking, and it’s not unusual to see Russian blintz made with buckwheat or oatmeal.
Many cooks meet their downfall when making blintz, because blintz very often sticks to the pan or fails to cook properly. Cookbooks recommend using a crepe pan so you can control the size. Overfilling the pan is a common mistake. Only about two to three teaspoons are needed to cover the pan and create a thin blintz. A nonstick or well-oiled skillet that’s properly heated can also make it easier to flip and remove the blintz.
Other tips for making blintz suggest letting the dough rest for at least thirty minutes before cooking. The batter can also be stored in the refrigerator for up to two days. When the batter has a rest period, the grain becomes less glutinous, resulting in a thinner pancake.
When filling the blintz, most cooks recommend waiting until the pancake has completely cooled. Filled blintzes should be added to a hot skillet and cooked fold-side-up first. Blints should be served hot. The fruit variety is especially good when a dollop of sour cream is added. Also, blints or blinis served with caviar are usually topped with sour cream.
Flares filled with cottage or farmer’s cheese can be drizzled with fruit salsa and a little powdered sugar to create a sweet desert. A variation of the Austrian blintz is the Palatschinken, which is rolled around apricot jam rather than folded. Topped with nuts and powdered sugar, Palatschinken is an excellent and unusual dessert.
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