These blintzes feature a smooth, creamy filling made from rich cream cheese. The key to a perfect blintz is in the folding and gentle browning in the pan, so be sure to watch the heat carefully. For a smoother crepe texture, you can make the batter ahead of time and refrigerate it.
Cheesy Buckwheat Blintzes with Date Butter, Honey, and Pistachios
Ingredients
DATE BUTTER
- 1 cup Medjool dates pitted
- CREAM CHEESE FILLING
- 8 ounces cream cheese softened
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
BUCKWHEAT CREPES
- 2/3 cup buckwheat flour
- 1/3 cup all-purpose flour
- 1 1/4 cups whole milk
- 2 large eggs
- 1/4 teaspoon kosher salt
- 1 tablespoon butter melted, plus more for the cooking
- 1/4 cup honey warmed, to garnish
- 1/4 cup lightly toasted chopped pistachios to garnish
Instructions
DATE BUTTER
- Place dates in a small heatproof bowl and pour boiling water over top until covered. After 10 minutes, or until dates are softened, transfer to a blender or food processor and puree until smooth. Set aside.
- CREAM CHEESE FILLING
- Add cream cheese, powdered sugar, and vanilla extract to a large bowl and combine until smooth. Set aside.
BUCKWHEAT CREPES
- Add buckwheat and all-purpose flours, milk, eggs, salt, and melted butter to a blender and blend until smooth. Let the batter rest for at least 30 minutes in the refrigerator.
- Lightly butter a medium pan and warm over medium heat. Pour 1⁄4 cup of batter into the pan, swirling to coat the bottom evenly. Cook for 1 to 2 minutes, or until the blintz begins to set and the edges curl. Flip and cook for 30 more seconds. Transfer to a plate and repeat process with remaining batter.
- Lay blintzes on a flat surface. Dollop about 2 tablespoons of cream cheese filling in the center of each and spread evenly. Roll them into a burrito shape.
- Warm a nonstick pan over medium heat and add around 1⁄2 tablespoon of butter. Place the filled blintzes, seam side down, in the pan and cook for 1 to 2 minutes on each side, or until light golden brown and warmed through.
- Arrange the blintzes on a plate and top with date butter, a drizzle of honey, and a sprinkle of toasted pistachios.
Brandon Blumenfeld
Brandon Blumenfeld has over 18 years of experience working across the country in the hospitality industry, and has worked for stand-out restaurant groups such as Momofuku, Hu Kitchen, Buckhead Life Restaurant Group, and Wyndham Hotels & Resorts. He specializes in recipe development, menu design, cost analysis, ordering processes, and kitchen functionality.
