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Blintzes with cheese, dill and garlic


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A simple side or appetizer, those are blintzes with no filling.


  • 2 eggs
  • 1 medium-large garlic clove
  • 200ml milk
  • 300ml water
  • 200g white flour
  • 100g rye flour (or wholemeal flour or more white flour)
  • 2/3 tsp salt
  • 1 tsp sugar
  • optional: 1 tsp nutritional yeast or a touch of MSG
  • plenty of pepper
  • -
  • 150g finely grated cheddar or another similar hard cheese
  • 50 g dill, finely chopped (if your'e not a fan of dill, you can use other herbs, like chives)
  • -
  • For serving: sour cream flavored with a little salt and optionally pepper and herbs.



  • Blend together eggs, garlic and milk.
  • Add water, flours, salt, sugar, nutritional yeast / MSG, pepper. Blend until uniform.
  • Add cheese and dill. Mix well but do not blend smooth.
  • -
  • Heat a largish non stick pan over medium-high heat.
  • Lightly brush with oil.
  • Pour some batter into the pan and spread around by tilting the pan in a circular motion.
    • You want as thin of a blintzes as you can get, it takes a couple of attempts to get the amount of batter right.
    • Don't worry about holes or the blintzes shape.
  • Cook until nicely golden-brown from below, flip and cook a few more seconds.
  • Set aside.
  • Repeat cooking the remaining batter, lightly oiling the pan every 3-4 crepes.
  • -
  • Roll the blintzes
    thinly, for best appearance, tack the sides in while rolling, as if they have a filling.
  • Before serving, heat in an oven or a non stick pan.
  • Serve with sour cream for dipping. Try tearing pieces from the blintzes as well as biting from the rolled shape :) 


Both the batter and blintzes can be made ahead.

For variation, you can try adding peas as a filling, or maybe farmers cheese.




Edited by shain (log)
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~ Shai N.

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