How to Make Crepes and Blintzes

See how easy it is to make crepes and blintzes like these.

Crepes are simple to make. Pour a little batter in a hot pan, tip the pan to cover the bottom with batter, and fry them.

Then use your crepes to make blintzes. Fill them, fold them, and refry them.

To make the crepes:

You’ll need a good nonstick pan to cook your crepes.  You can use a special crepe pan, but an eight-inch nonstick frying pan works just fine. 

1. Heat a crepe pan or small skillet medium hot. Melt some butter in the pan.
2. Pour about a quarter cup of the batter into the preheated pan.
3. Immediately tip and rotate the skillet so that there is a thin coating of batter over the bottom of the pan.
4. Cook until it is light-colored on one side, and then turn and cook on the second side.
5. Remove the cooked crepe to a plate. Repeat, stacking the crepes between sheets of waxed paper. Cover them to keep them warm.

Tip!  The secret to cooking crepes is to rotate the pan to spread the batter as soon as it hits the hot pan.

To assemble the blintzes:

Place the crepes cooked side up. Squeeze two or three tablespoons of Bavarian Cream Filling or a cream cheese filling and some fruit on the bottom half of a crepe. Fold the bottom up. Fold the sides in. Then roll the crepe into a rectangular packet. (See illustrations.) Cover and refrigerate until you are ready to cook your blintzes.

To fry the blintzes:

Melt two tablespoons of butter in the skillet or crepe pan. Place enough blintzes in the pan seam side down to fill the pan. Fry for about two minutes on each side or until golden and crisp. Keep the blintzes warm in the oven set at 250 degrees until ready to serve.