"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 01-22-2013, 11:28 PM   #1
Executive Chef
Whiskadoodle's Avatar
Join Date: Nov 2011
Location: Twin Cities Mn
Posts: 2,923
Crepes, Blintzes and Blinis + Fillings?

I donítí see any recent threads, so will start a new one.

What is the difference between a crepe and a blintz and blini.

And what are your favorite fillings, either savory or sweet.

I havenít made crepes in years and have never had a blini or blintz
Please help educate me. Thinking about lunch or brunch oneday. Soon. Thanks. Whiskas.


Whiskadoodle is offline   Reply With Quote
Old 01-22-2013, 11:37 PM   #2
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: joisey
Posts: 18,585
i don't know about the technical differences between them, but my mom used to call them norwegian (she's a norsk) or european pancakes.

we had them for breakfast with butter and sugar, sometimes with fresh fruit added to the butter and sugar, or just whatever jams or jellies we had on hand. in the fall we used apple or pumpkin butter. for a real treat, we had nutella and bananas.

for lunch, we had more savory ones. ham and swiss, or ham and gouda, or turkey and smoked mozzarella, or turkey and pepper jack.

in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.
buckytom is offline   Reply With Quote
Old 01-23-2013, 03:59 AM   #3
Admiral of the Texas Navy
forty_caliber's Avatar
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
I think the main difference between crepe and blintz is the use of yeast. Blintz's use it crepe's don't.

Not sure about differences between Blintz and Blini...geography, language maybe.

Crepes are a regular feature for Sunday breakfast at our house. Most of the time they are served with a selection of jams, peanut butter, and Nutella.

Occasionally I'll make some carmelized apples or peaches. DD is especially fond of sliced strawberry and whipped cream.

"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 01-23-2013, 04:00 AM   #4
Admiral of the Texas Navy
forty_caliber's Avatar
Join Date: Jul 2010
Location: Republic of Texas
Posts: 3,412
TNT Sweet Crepe Recipe

Crepe, Sweet

2 large eggs
1 1/3 cup milk
1 cup all*purpose flour
1/4 teaspoon salt
2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan 2 teaspoons vanilla
2 tablespoons sugar
1 tablespoon cognac, optional
1 dash nutmeg, optional
1 dash cinnamon, optional

1. Place all ingredients in mixing bowl. Using a stick blender blend together for no more than 5 to 10 seconds. Batter should be smooth. Stir down and repeat if necessary. Cover and refrigerate for at least 1 to 2 hours before using..

2. Heat 10 inch crepe pan over medium heat until just smoking. Butter pan. Evenly spread 2 ounces of batter evenly over the pan and cook 1 *2 minutes until edges are lacy / crispy. Turn with silicone spatula and continue cooking.

3. Transfer to warmer and repeat process remembering to butter pan each time.

"I must say as to what I have seen of Texas it is the garden spot of the world. The best land and the best prospects for health I ever saw, and I do believe it is a fortune to any man to come here."
Davy Crockett, 1836
forty_caliber is offline   Reply With Quote
Old 01-23-2013, 09:01 AM   #5
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,083
Crepe = blintz = no leavening

Blini = thicker pancake = leavening agent
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 01-23-2013, 09:19 AM   #6
Master Chef
Snip 13's Avatar
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
That depends on where you live. In SA and Germany pancakes are thin like Crepes in the US. We call our thicker version flapjacks (they are like American pancakes)
Blinis are small fluffy pancakes made with buckwheat flour and blintzes are thin pancakes with filling that are baked or fried.

I like my flapjacks with apricot jam and finely grated cheddar cheese, my thin pancakes with cinnamon sugar or stuffed with spinach and feta and grated mozza on top then grilled, I like blinis with slivers of cold smoked salmon and sourcream with a bit of salmon roe on top.
I also like thin pancakes filled with curried ground beef topped with bechemel and mozza and baked till golden.

I like them many ways, need a while to think!
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-23-2013, 09:40 AM   #7
Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,161
A crepe is almost paper-thin. The fillings are usuallhy placed inside, and the crepe is rolled up similar to a cigar. Blintzes have a thicker shell, and are filled, rolled up similar to a burrito, & fried in oil. The blintz can be filled with cheese (Farmer etc.), fruit (apples & raisins, cherries, blueberries, etc.).

Blintz Recipes | Old Fashioned Kitchen

Years ago, there was a chain sit-down restaurant called The Magic Pan. The crepes were made on the back of a pan or on a flat drum-like cooking surface. (It's been awhile.)

The crepes were served as an entree (filled w/ spinach, creamy chicken, seafood, etc.), or dessert (filled with fruit or ice cream & drizzled w/ chocolate, & whipped cream).

I found some of the recipes from the restaurant:

Uncle Phaedrus, Finder of Lost Recipes

While I was poking around looking for red velvet pancake recipes, I found some for red velvet crepes.
Cerise is offline   Reply With Quote
Old 01-23-2013, 11:17 AM   #8
Head Chef
Join Date: Feb 2012
Location: USA
Posts: 1,161
A few tips and suggestions.

If you go with crepes, they cook very quickly (in a matter of seconds). You could make them in advance, & reheat in the microwave. Let the batter rest or refrigerate, as you don't want any little bubbles. (I used to have copper cookware ((a small omlette pan I used for crepes etc.)), but got rid of it because they look old-fashioned & too hard to clean.

Serve the entree crepes (about 2 per person), with a nice salad, i.e.

Apple/Pear Walnut Spinach Salad

Apple Walnut Spinach Salad

And, your favorite wine. End with dessert crepes.

I serve blintzes warm, with sour cream.
Cerise is offline   Reply With Quote
Old 01-23-2013, 11:47 AM   #9
Chef Extraordinaire
GotGarlic's Avatar
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,456
We have a small local chain that makes all their own baked goods and has several savory and dessert crepes on their menu. Check out the entree and dessert menus: Baker's Crust
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is offline   Reply With Quote
Old 01-23-2013, 12:52 PM   #10
Master Chef
CharlieD's Avatar
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,318
Originally Posted by Andy M. View Post
Crepe = blintz = no leavening

Blini = thicker pancake = leavening agent
I think it is right.
This is how I understand. Crepes and blintzes are made to be folded into a pocket of a sort or rolled with some fillings in it. They are both somewhat thinner than a regular American style pancakes and might be bigger in diameter, though not necessary.
Blini are in fact pancakes that are thinner than a regular pancake but larger in diameter and, yes indeed made with leavening agent. They are thicker than blintzes and are not made to be folded with filling, but rather filling is served as a “side dish” so to speak that you pile up on the top, there could be many different “side dishes” served on the table and you just choose what you like.
Russians also make simple pancakes that are made with leavening agent, but they are pancakes not Blini.
A side note, I am yet to make real Russian Blini, like the ones they used to serve in Central Russia in peoples’ homes and restaurants. They are just not the same when I make them.

As far as fillings. I see crepes are served in restaurants often with some chocolate spread and/or jam/jelly. But I am not that familiar with more traditional filling for them, I am Russian after all.
Blintzes, traditionally served with cottage or farmers cheese inside and sour cream/jam/jelly on the top. Also there could be meat or potato blintzes, berries of all sorts or even fruits, like cherries for example are popular in Russia.
Blini in Russia are served very-very hot with chopped hearing, caviars, chopped hard and soft boiled eggs, chopped green onion, different smoked fish, lox is popular, melted butter, sour cream, jams, there could be meats and G-d knows what else.

P.S. Personally I think if blintzes are made thisk, and anything thicker then paper thin is thick for blintzes they are of a lesser quality. My grandma used to make about 20 of them from one egg. I can only get about 12 or 13.

You are what you eat.
CharlieD is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:02 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.