These Eastern European dairy filled delicacies are the Ashkenazi food of your dreams, with a twist using more classically Sephardi/Mizrahi ingredients, like pistachios and fragrant cardamom. Learn more about the history of blintzes and how they became a favorite Jewish food here.
Did you know that Judaism is very big on table manners? How we conduct ourselves while we eat says a lot about how seriously we are taking the activity? Get more Jewish food thoughts here.
Ingredients
Servings 12 Servings
Batter
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Pinch sea salt
- Butter for cooking
- Blueberries to serve
- Honey to serve
Filling
- 1 cup ricotta cheese or farmer’s cheese
- ½ cup mascarpone cheese
- 1 large egg yolk
- ½ teaspoon cardamom
- 1 teaspoon vanilla extract
- 1/3 cup pistachios finely chopped, plus more for serving
- 2 tbsp sugar
Nutritional Facts
Nutrition Facts
Pistachio Cardamom Blintzes
Amount per Serving
Calories
187
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
93
mg
31
%
Sodium
52
mg
2
%
Potassium
124
mg
4
%
Carbohydrates
14
g
5
%
Fiber
1
g
4
%
Sugar
4
g
4
%
Protein
8
g
16
%
Vitamin A
371
IU
7
%
Vitamin C
0.2
mg
0
%
Calcium
98
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a bowl or blender, combine the flour, sugar, cardamom, cinnamon, eggs, milk, vanilla, and salt until smooth. Let sit for 20-30 minutes or keep covered in the fridge overnight.
- Gently grease a 9-inch nonstick fry pan with butter over medium heat.
- Pour ¼ cup of the batter into the center of the pan and swirl the pan to evenly coat.
- Cook for 2-3 minutes, or until the top is fully dry. Flip, and cook for an additional 1-2 minutes. Set aside and repeat with the remaining batter.
- Meanwhile, make the filling: combine the ricotta cheese, mascarpone cheese, egg yolk, cardamom, vanilla, pistachios, and sugar until smooth.
- Lay one crepe on a work surface, place 2 tbsp of the filling in the bottom third of the crepe. Fold bottom edge over top of the cheese filling. Fold the sides towards the center. Roll as if you are rolling a burrito, tucking the edges in as you go.
- Heat the butter in a frying pan over medium heat. Carefully place the blintzes, seam side down into the pan, cooking for 2-3 minutes, or until golden and crispy, flip, and cook for an additional 1-2 minutes.
- Remove from heat.
- Serve with additional pistachios, berries, and optional honey.
- Enjoy!
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