The owners of Masa Madre in Chicago share this version of blintzes, a favorite Jewish brunch dish. Make the beautifully pink sweet-tart Hibiscus Jam to go with them, or use any jam or fruit compote you like.

Source: Midwest Living


Credit: Carson Downing

Recipe Summary

35 mins
1 hr 15 mins
18 blintzes + 1 2/3 cups jam


Ingredient Checklist


Instructions Checklist
  • For crepes: In a blender, combine milk, flour, 3 eggs, and the vanilla. Cover and blend until smooth. (The texture should be like heavy cream.) Let batter stand 30 minutes before using.

  • Heat a lightly greased 8-inch nonstick skillet over medium until a few drops of water dance across the surface. Remove skillet from heat. For each crepe, spoon 3 Tbsp. batter into hot skillet, then quickly lift and tilt skillet to spread batter into a thin, even circle. Cook until top is set and edges are lightly browned, 1 to 1 1/2 minutes. Invert skillet to transfer crepe to a clean kitchen towel or plate. Repeat with remaining batter, greasing skillet occasionally, to make 18 crepes. (If not filling right away, stack crepes between sheets of wax paper and store in the refrigerator up to 3 days.)

  • For filling: In a medium bowl, combine cream cheese and ricotta cheese. Beat with a mixer on low 30 seconds. Add 1/3 cup granulated sugar and 1 egg. Beat until smooth. Taste and beat in the remaining sugar if a sweeter filling is desired.

  • Preheat oven to 400°. Add 2 tablespoons filling to the center of each crepe. Fold in the bottoms, sides and then tops of crepes to make square-ish bundles. Arrange bundles seam sides down in a single layer in a 3-quart baking dish. Scatter pieces of butter between them.*

  • Bake until heated through, 10 to 15 minutes. Serve warm with fruit jam or compote, dusted with powdered sugar.

Hibiscus Jam

In a small saucepan, bring 1 cup water to a boil. Stir in 1/3 cup dried hibiscus flowers. Remove from heat, cover and let steep 10 minutes. Strain tea through a fine-mesh sieve; discard flowers. Return hibiscus tea to the saucepan. Add 2 unpeeled red apples, cored and shredded, and 3/4 cup sugar. Bring to a boil; reduce heat. Simmer, uncovered, until apples are broken down and mixture is thickened, about 20 minutes. Let cool to room temperature, 1 to 1 1/4 hours. Transfer to a food processor; process until smooth. Transfer to an airtight container. Store in refrigerator up to 1 week. Makes 1 2/3 cups.


Cover the dish with assembled blintzes after Step 4 and store in the refrigerator up to 1 day. Bake as directed.

Nutrition Facts

609 calories; fat 30g; cholesterol 209mg; saturated fat 17g; carbohydrates 71g; mono fat 8g; poly fat 2g; trans fatty acid 1g; insoluble fiber 2g; sugars 50g; protein 15g; vitamin a 1197.8IU; vitamin c 0.2mg; thiamin 0.2mg; riboflavin 0.6mg; niacin equivalents 1.5mg; vitamin b6 0.2mg; folate 65.5mcg; vitamin b12 1.2mcg; sodium 313mg; potassium 404mg; calcium 251mg; iron 1.8mg.