Photo credit Inbal Batito Bar Oz
Prep Cook Yield Ready In
25 minutes 15-20 minutes serve 4 40-45 minutes

Chocolate and Cream Cheese Blintzes Recipe

Jewish comfort food and chocolate are a match made in heaven.

These blintzes are the perfect comfort food anytime during the year when you are craving something sweet, although they are also a perfect Shavuot treat when it is traditional to have dairy foods.

Note: If you prefer slightly thicker pancakes, you can double-up the blintzes mixture; otherwise you need to make the crêpes extremely thin.

This recipe is excerpted with permission from “Babka, Boulou & Blintzes” by Michael Leventhal.

Ingredients

For the blintzes:

  • 2 medium eggs 
  • 1⁄4 cup (35g/11⁄4oz) all-purpose flour
  • 3 Tbsp whole milk
  • 1 Tbsp melted unsalted butter
  • 1 Tbsp granulated or caster sugar
  • sunflower oil or other neutral oil, for frying

For the filling:

  • 1 generous cup (250g/9oz) cream cheese
  • 4 Tbsp caster or granulated sugar
  • 1 tsp vanilla extract 
  • 8 tsp chocolate hazelnut spread
  • 1 Tbsp unsalted butter, to serve

Directions

  1. To make the blintzes, place all the ingredients, except the sunflower oil, in a bowl and whisk together until smooth and combined.
  2. Heat a little sunflower oil in a large frying pan (skillet) over a medium heat and once it’s very hot, pour an eighth of the batter into the hot pan, so that a thin layer covers the entire surface of the pan. After about a minute, when the mixture dries and a thin crêpe is formed, use a spatula to turn it over, then brown it on the other side for another 30 seconds or so. Transfer the cooked blintz to a plate and repeat the process with the rest of the mixture, to make a total of eight blintzes.
  3. For the stuffing, place the cream cheese, sugar and vanilla in a bowl and mix together well. Using a spoon, add a little of the cream cheese mixture to the centre of each blintz, and then, next to the mixture, add a teaspoonful of Nutella. Fold both sides of each blintz over the stuffing, then carefully roll up from one open/unfolded side to the other to enclose the filling and make a rolled-up parcel.
  4. Melt the butter (to serve) in a clean frying pan over a medium heat, then add the blintzes (you may need to do this in a couple of batches, depending on the size of your pan) and sear for about 1 minute on each side, until golden. Serve hot. 

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