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.


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


  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. 

Keep on Noshing

You Can Make an Entenmann’s Danish at Home (And You’ll Never Look Back)

You can now make your favorite American danish in your own kitchen.

Tahini Coffee Cake Recipe

Classic coffee cake gets a sweet tahini upgrade.

Overnight Cinnamon Buns with Tahini Frosting Recipe

Traditional breakfast buns get a sweet, Middle Eastern update from Molly Yeh.