These thin, filled pancakes originally come from Eastern Europe and were introduced to the United States by Jewish immigrants. They are often simply spread with butter, but you can also add savoury or sweet fillings to taste, such as honey, quark, minced meat or cheese. Our quark blintzes are particularly delicious with stewed blueberries. An irresistible treat that will vanish off the table in the blintz of an eye!
For the batter, melt the butter and set aside to cool to room temperature. Whisk the eggs with milk and melted butter. Combine the flour, salt and sugar in a mixing bowl, then gradually stir in the milk and egg mixture. Keep stirring to make a smooth batter. Cover and set aside to rest for about 45 minutes.
Meanwhile, combine the quark, egg, flour, maple syrup, vanilla sugar and cinnamon for the filling.
Heat a non-stick pan and melt a little butter. Add 1–2 small ladlefuls of batter (depending on the size of the pan) and swirl the pan to coat the entire base with a thin layer of batter. Bake the blintzes over medium heat until golden. Cook on one side only – this should only take a few minutes. Set aside the cooked blintzes on a plate. Keep baking the blintzes until you have used up all of the batter (makes about 6–8).
Lay the blintzes out with the cooked side on top. Place
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