Blintz Batter Ingredients

  • 4 eggs
  • ½ cup milk (dairy or non-dairy)
  • ½ cup water
  • 1 tsp. kosher salt
  • 1 tbsp. oil
  • 1 cup all-purpose flour
  • Non-stick spray for frying

Blintz Filling Ingredients

  • 1½ lbs. (700 grams) Yukon gold potatoes
  • 1 large onion
  • 1-2 tbsp. oil
  • Kosher salt
  • Black pepper
  • 1-2 eggs


  1. Combine all the batter ingredients. You can whisk them together in a bowl (first the wet ingredients, then add the flour gradually) or use a blender. Let the batter sit for 10 minutes.
  2. Heat a large skillet over medium-heat. When the pan is hot, spray with a thin layer of non-stick spray and pour just enough batter in to cover the pan in a very thin layer. Cook 1-2 minutes until edges begin to pull away from the pan and darken in color. Tip the crepe out onto a flat surface, like a large plate, cutting board, or simply a piece of parchment paper. Continue until all the batter has been fried into crepes.
  3. For the filling, dice and fry the onion in the oil until soft and sweet. Peel and cut the potatoes into chunks. Boil until soft. Drain the potatoes and immediately mash while they are still hot. Mix through the fried onions (and the oil they were fried in) and add salt and black pepper to taste. While the potato mixture is still hot, beat an egg in a small bowl and mix through. This will help make the filling smooth and silky. Add an extra egg if you think it needs it.
  4. When you’re ready to assemble the blintzes, place a generous couple of tablespoons onto each crepe, and roll up, neatly tucking the ends in as you go. Be gentle so the crepes don’t tear. NOTE: Either side of the crepe works, but if you put the filling on the side that was already on the pan, after it's rolled the lighter side will be on the outside, and will get a chance to crisp up when you fry them before serving.
  5. Immediately before serving, fry the blintzes over medium-low heat, flipping halfway, so that both sides are golden and the filling is warmed through. Serve plain or with the sauce of your choice. Mushroom sauce is always popular!

Yields: 8 blintzes (depending on the size of your frying pan)