Baked Blintzes

If you love to eat blintzes but hate to make them then this is the recipe for you. I have such great memories of the goodies my grandmother used to send to us for Shavuot-fried cheese kreplach (holy cow those were amazing!) and her famous blintzes. I have made blintzes before (once making 250 of them for a catering job-never again!) but as delicious as they are, they are the epitome of a patchka. This recipe is the best of both worlds. No sitting over a frying pan making crepes and no rolling, but all the taste of blintzes. I adapted this recipe from an Ina Garten recipe and I was impressed by how easy it was, especially if you have a food processor or blender. I baked this in a pan that was bigger than a 9x13 so the filling was thinner than it should be but if you bake it in a 9x13 pan there will be a better filling to crepe ratio. A hit even with my 5 year old who begged to have it for breakfast for a week. Enjoy!

Tools you'll need for this recipe:

Hand Blender or Food Processor

Baking Pan


(adapted from Ina Garten)
For the "Crepe"-
1 1/4 cup milk
2 Tbl sour cream
1/4 cup melted butter
1 tsp vanilla
4 eggs
1 1/3 cups flour
2 Tablespoons sugar
1 Tablespoon baking powder
pinch of salt

Preheat oven to 350 degrees and spray or butter a 9x13 pan. Put all crepe ingredients into a food processor or blender. Pour half the batter into the pan and bake for 10 minutes until set. Meanwhile prepare the filling.

For the filling:
250 grams or 1 cup Farmer's Cheese (Here in Israel, I used one package of Tuv Taam Cheese)
1 1/2 cups cottage cheese
1 cup cream cheese
2 eggs
3/4 cup sugar
1 tsp vanilla
1/4 tsp cinnamon
1 Tablespoon flour
pinch of salt

Place all ingredients for filling in food processor or blender and process until smooth. Pour over baked crepe and then carefully spoon the rest of the crepe mixture on top. Bake for about 35 minutes until the top is set.