How to Make Easy Strawberry or Cherry Blintzes

Strawberry blintzes and crepes are a rite of spring.  We look forward to them every April, and sometimes before if we get to eager. If you can find some great looking strawberries we think blintzes and crepes are a wonderful way to celebrate the first fruits of spring.

Later in the season, we’ll make cherry blintzes.  Both are quick, an easy way to impress friends.

If you can make pancakes, you can make blintzes and crepes.  They are about as quick and easy as making pancakes.

It used to be that we made blintzes and crepes from scratch. Not anymore; it’s too easy to use a mix and a pre-made filling. And though we sell a crepe pan, we recommend a simple eight inch nonstick skillet, a multipurpose pan. That way, you don’t need to buy a single-purpose pan.

PP Crepe (1 of 1)-3

The Crepes

Grab a mix, either chocolate or classic.  It’s no harder than mixing pancakes.  There are instructions on the package but here is how youdo it:

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

Classic Crepe MixChocolate Crepe Mix

The filling

You can make it from scratch but it’s sure a lot easier to buy a pre-made filling. To me, the Bavarian cream filling is as good as cream cheese. I choose Bavarian filling to go with strawberries and cream cheese filling to go with cherries.

Choose your filling here.

To fill the crepes

The pre-made fillings are easy to use.  Clip the corner, squeeze out what you need, fold the corner over and save the rest for up to six months.

Add fresh strawberries to your filling.  For cherries, we use Chubby Cherry right out of the bottle.


See the Chubby Cherry Filling

To make the strawberry topping

3 cups strawberries, washed, hulled, and sliced
1/4 cup sugar
2 tablespoons orange juice

Mix the strawberries, sugar, and juice together in a food processor or blender until the sugar is dissolved and the strawberries are mashed. Some chunks should remain. Set aside in the refrigerator.

To assemble the crepes

The only real difference between blintzes and crepes is that they are put together differently, they are made of the same ingredients. However, some people like to fry the blintzes once they are put together. Generally, crepes are not fried. Simply squeeze a line of creamy filling along the middle of your crepe and line sliced strawberries or your cherries on top of the filling. Then, simply roll your crepe up and leave the ends open. Top with strawberries, whipped cream, sauce or powdered sugar.

To assemble the blintzes

Place a heaping tablespoon of filling and a heaping tablespoon of sliced strawberries or cherries on the bottom half of a crepe. Fold the bottom up. Fold the sides in. Then, roll the crepe up to form a rectangular packet. (See illustrations.) Repeat with the rest of the crepes.  Cover and refrigerate until you are ready to cook your blitzes.

To fry the blintzes

Melt two tablespoons of butter in the skillet or crepe pan. Place enough of the assembled 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.

Serve with more topping.