These heavenly, indulgent chocolate crepes (or blintzes in Yiddish terms), are one of my proudest culinary achievements. Determined to make homemade cheese blintzes for my father in law years ago, I found this recipe from Rabbi Gil Marks. I bought a special crepe pan, mini ladle, and wide spatula. I handle these items super carefully, hand wash them, and store them in a scratch free zone. Making the crepes isn't difficult, but it is a bit of a to do (or potchka in Yiddish terms), since it entails several steps. Not a problem, I just break them up and do one step per day over three days. I find that less overwhelming than doing everything in one day. I learned these tricks over the years, after initially intending to do everything at once. I wish I hadn't felt I had so much I needed to prove to myself... Older and wiser really is a thing🤔😏. Making this process easier on myself allows me to make these treats more often, since the task is less daunting. I do, however, truly enjoy this recipe. I feel so accomplished at having my own Creperie👏🏻.
Blintzes are a traditional Jewish food, and I love a good throwback. I love connecting to my heritage through food. Kicking it old school in my kitchen. I use Rabbi Marks's crepe recipe but use bars of milk chocolate as a filling🍫. Yes, you read that correctly. I understand if you now need a moment to regain composure. I have made the blintzes with cheese, buttered mashed potatoes, and even plain sprinkled with powdered sugar and whipped cream. My family loves the milk chocolate variation the most. They're a joy to assemble, knowing the reaction that will follow. Ready for this?
- 3/4 cup of milk
- 1/2 cup of water
- 3 eggs lightly beaten
- 2 TBSP butter
- 1/2 tsp salt
- 3/4 cup flour
To Make the crapes:
Wish together milk, butter, eggs, salt, water. Gradually whisk in the flour to make a smooth batter. Make sure there are no heavy lumps. Cover and refrigerate for at least two hours.
Heat skillet over medium heat and brush with oil. Pour two TBSP batter until the pan is coated. Cook for one minute until the edges are brown. Flip onto a dry towel or wax paper.
I melt Nutella in a small pot, using some heavy cream to thin it out (just a tbsp or 2), which makes this insane Nutella sauce to drizzle over. It's so decadent and rich. The blintzes freeze really well in layers of wax paper. Just fry in butter right before serving.
I put four squares of chocolate in the middle of each crepe. I often serve the blintzes with a plate of sliced fresh fruit 🍌🍓. Any type of berries looks gorgeous too. This has become a standard birthday specialty in our home, and it's what my kids requested I bring to Visiting Day this summer at camp.
Now back to the directions... Fold the bottom of each crepe over the filling. Fold the sides over and roll up the crepe. Preheat over to 350 and grease a pan. Lightly cook until golden brown.
This serves so beautifully, with little bowls of toppings put out. Fruit, whipped cream, powdered sugar, chopped toasted nuts, chocolate sauce, mini chocolate chips. Treat it like a sundae bar. It's honestly the cutest. Even if you make this just once a year, it will make a wonderful impression. Btw, the title of this post is a nod to The Ramones. Blintzes and punk rock are a recipe for greatness🤘🏻🍫