📝 About This Recipe
These delicate, paper-thin crepes are a cornerstone of Passover culinary tradition, replacing flour with potato starch to achieve a remarkably light and silky texture. Known as 'leaves' or 'blechlach,' they serve as the perfect vessel for both sweet cheese fillings and savory potato or mushroom mixtures. This recipe delivers a foolproof batter that won't tear, ensuring a sophisticated and nostalgic addition to your holiday table.
🥗 Ingredients
The Blintz Batter
- 6 Large eggs (at room temperature)
- 1 1/2 cups Water (cold)
- 3/4 cup Potato starch (sifted to remove lumps)
- 1/2 teaspoon Salt
- 2 tablespoons Vegetable oil (plus extra for greasing the pan)
- 1 tablespoon Sugar (omit if making strictly savory blintzes)
Classic Sweet Cheese Filling
- 1 lb Farmer cheese or dry curd cottage cheese (well-drained)
- 1 Egg yolk (to bind the filling)
- 3 tablespoons Sugar (adjust to taste)
- 1 teaspoon Vanilla sugar (Passover certified)
- 1/2 teaspoon Lemon zest (finely grated)
For Frying and Serving
- 2-3 tablespoons Butter or oil (for browning the assembled blintzes)
- Sour cream (for garnish)
- 1 cup Fresh berries (optional)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the 6 eggs until well combined and slightly frothy.
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2
Slowly whisk in the water, oil, salt, and sugar (if using) until the liquid base is uniform.
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3
Gradually add the potato starch, whisking constantly. Potato starch tends to settle at the bottom, so ensure it is fully incorporated into a smooth, thin batter.
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4
Let the batter rest for at least 10 minutes. This allows the starch granules to hydrate, which prevents the crepes from breaking.
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5
Lightly grease an 8-inch non-stick skillet or crepe pan with a tiny bit of oil and heat over medium-high heat until a drop of water sizzles.
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6
Give the batter a quick whisk (do this before every single crepe!). Pour about 1/4 cup of batter into the center of the pan.
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7
Immediately swirl and tilt the pan to coat the bottom in a thin, even layer. Pour any excess batter back into the bowl if necessary.
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8
Cook for about 45-60 seconds. The edges will start to curl away from the pan and the top will look dry and set. Do not flip; blintz leaves are traditionally cooked on one side only.
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9
Invert the pan over a clean kitchen towel or a plate lined with parchment paper to release the crepe. Stack them as you go; they won't stick once they cool slightly.
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10
While the leaves cool, prepare the filling by mixing the farmer cheese, egg yolk, sugar, vanilla sugar, and lemon zest in a medium bowl until creamy.
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11
To assemble, place one crepe on a work surface, cooked-side up. Place 2 tablespoons of filling in the lower third of the crepe.
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12
Fold the bottom edge over the filling, then fold in the two sides, and roll up tightly like a small burrito.
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13
Before serving, heat a small amount of butter or oil in a skillet and fry the assembled blintzes for 2 minutes per side until golden brown and crispy.
💡 Chef's Tips
Whisk the batter before pouring every single crepe, as potato starch settles very quickly at the bottom of the bowl. If the crepes are tearing, add one more egg to the batter to increase the protein structure. Use a high-quality non-stick pan to minimize the amount of oil needed, which keeps the crepes light. To make these ahead of time, stack the un-filled leaves with parchment paper in between and freeze in a gallon-sized bag. For a savory version, swap the cheese filling for mashed potatoes mixed with caramelized onions.
🍽️ Serving Suggestions
Serve warm with a generous dollop of cold sour cream and a sprinkle of cinnamon-sugar. Pair with a fresh strawberry or raspberry coulis for a bright, acidic contrast to the rich cheese. Accompany with a glass of chilled, sweet Kosher white wine or a hot cup of tea. Serve as a light lunch alongside a crisp cucumber and radish salad. Garnish with fresh mint leaves and a dusting of powdered sugar for a beautiful presentation.