Perfect Blintz Batter
Master the art of making delicate, tender crepes with this Perfect Blintz Batter recipe! Crafted with a simple yet perfectly balanced blend of pantry staples like all-purpose flour, milk, and eggs, this versatile batter is your gateway to creating soft, paper-thin blintzes ready to be filled with your favorite sweet or savory delights. A touch of vanilla extract adds a subtle hint of sweetness for dessert-ready blintzes, while the addition of melted butter ensures a silky texture. Resting the batter is a critical step in achieving that signature smoothness and pliability. Whether you’re folding them into cheese-stuffed bundles or pairing them with fruit and cream, these golden blintzes will impress at any meal. Perfect for breakfast, brunch, or a special dessert, this easy blintz batter is your ticket to culinary perfection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Large eggs
- 2 tablespoons Butter, melted
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 0.5 teaspoon Vanilla extract (optional, for sweet blintzes)
- 0.5 cup Water
Instructions
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Whisk gently to blend the dry ingredients.
Create a well in the center of the dry ingredients. Crack the eggs into the well and add the milk. Begin whisking slowly, incorporating the flour mixture gradually to form a smooth batter.
Stir in the melted butter, water, and vanilla extract (if using) until fully combined. The batter should be thin and lump-free. If necessary, strain the batter through a fine sieve to remove any lumps.
Cover the batter and let it rest for 15–20 minutes at room temperature. This allows the gluten to relax and ensures tender blintzes.
When ready to cook, heat a non-stick skillet or crepe pan over medium heat. Lightly grease the pan with butter or cooking spray.
Pour a scant 1/4 cup of batter into the center of the pan and immediately swirl it around to create a thin, even layer.
Cook for 1–2 minutes, or until the edges begin to lift and the bottom is lightly golden. Carefully flip the blintz and cook for another 30 seconds on the other side.
Remove the cooked blintz from the pan and place it on a plate. Repeat with the remaining batter, stacking the blintzes with parchment paper between them to prevent sticking.
Fill the blintzes with your desired sweet or savory filling, fold, and serve warm. Enjoy!
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 118.1 g | 43% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 24.9 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 390 mg | 30% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
