{"id":32930,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/cherry-cheese-blintzes\/"},"modified":"2023-11-20T13:03:43","modified_gmt":"2023-11-20T19:03:43","slug":"cherry-cheese-blintzes","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/cherry-cheese-blintzes\/","title":{"rendered":"Blintzes"},"content":{"rendered":"

Pancakes, crepes and waffles get a lot of love. However, if you’ve never had (or heard of) a blintz before, it’s the Jewish cousin of the French crepe. Our sweet cherry-studded version makes a decadent and unexpected breakfast.<\/p>\n

What’s the difference between blintzes and crepes?<\/h2>\n

Both crepes and blintzes resemble ultra-thin pancakes that can be made with either a sweet or savory filling. Where the two differ is that blintzes are typically smaller and fluffier than crepes. A higher egg and butter content makes blintzes a bit richer than crepes, as well. Additionally, blintzes are traditionally cooked twice: first in a skillet to cook the blintz batter, then either by baking or frying, once they’ve been filled and rolled.<\/p>\n

Blintz Ingredients<\/h2>\n

Batter:<\/strong><\/p>\n