Bubbe's Blintzas

Bubbe’s blintzes start with bletlach, thin eggy crepe wrappers cooked on just one side until blistered and shiny. The cottage cheese filling gets folded inside envelope-style, then the whole package gets pan-fried in butter until crispy and golden on the outside, creamy on the inside.

The batter is dead simple: flour, eggs, water, salt. No milk, no cream. That keeps the wrappers thin and pliable enough to fold without cracking. Cook them on one side only. The cooked side goes on the outside when you wrap, and the uncooked side seals against the filling.

Frying the assembled blintzes in butter is where the magic happens. You get that shatteringly crisp shell that gives way to warm, sweet cheese. Serve them with a generous dollop of sour cream on top.

Kitchen Tips

• Keep the batter thin. If it’s not flowing easily across the pan, add a splash more water. You want crepe-thin, not pancake-thick.
• Turn the cooked wrappers out onto a cloth, not a plate. They steam and stick to hard surfaces.
• Assemble blintzes seam-side down and fry seam-side down first. This seals them shut so the filling stays put.
• These freeze beautifully before the final fry. Lay them on a sheet pan to freeze individually, then bag them. Fry straight from frozen, adding an extra minute per side.

Variations

• Mix in a handful of fresh blueberries with the cottage cheese filling for a fruity twist.
• Use farmer cheese or ricotta instead of cottage cheese for a smoother, denser filling.
• Make savory blintzes by skipping the sugar and filling with mashed potatoes and sauteed onions.