Try this amazing Jewish/Eastern European breakfast. Stuffed Crepe? No, blintzes!



2 servings

Prep time

10 minutes

Cooking time

10 minutes


240 kcal


  • 2 large eggs

  • 2 hard-boiled eggs

  • 113g (4oz) cream cheese (½ cup), softened

  • 1 tbsp Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • ½ tsp vanilla or almond extract

  • Pinch of fine sea salt

  • 113g (4oz) cream cheese (½ cup), softened

  • ¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener

  • 1 large egg

  • ⅛ tsp vanilla extract

  • 2 tbsp unsalted butter (or avocado oil if dairy- free), for the pan

  • Chocolate Sauce

  • Fresh mint leaves


  • In a blender, combine the raw eggs, hard-boiled eggs, cream cheese, sweetener, extract, and salt and blend until very smooth.
  • Heat an 8-inch crepe pan or non-stick skillet over medium-high heat with coconut oil spray. When the skillet is hot, pour 1/4 cup of the batter into it and swirl to spread it to the edges. Cook for 2 minutes until golden brown, then flip and cook for another 2 minutes. Remove from the skillet and repeat with the remaining batter, re-greasing the skillet after each blintz is cooked. Place the
    finished blintzes on a platter and cover with a towel to prevent them from drying out while the rest of the blintzes are cooking.
  • To make the filling, in a small mixing bowl, combine the cream cheese, sweetener, egg, and vanilla extract and beat with a hand mixer until smooth. Preheat the oven to 200°C/400°F. Fill each blintz with 2 heaping tablespoons of the filling. Fold the edges in, then roll it up like a burrito.
  • In a large cast-iron skillet or other oven-safe skillet, melt the butter over medium heat. Cook the blintzes in the hot butter, seam side down, for about 2 minutes, or until golden brown. Cook for another 2 minutes, or until golden brown on the other side.
  • Place the skillet in the oven. Bake for 6 minutes, or until the blintzes’ outsides are golden brown and the cheese filling is hot. If desired, garnish with a drizzle of chocolate sauce and mint leaves. Refrigerate leftovers in an airtight container for up to 3 days. Reheat for 5 minutes on a
    rimmed baking sheet in a preheated 180°C/350°F oven, or until warmed through.
  • You can make the batter and refrigerate the blender jar, covered, overnight for a quick breakfast the next morning. You can also make the blintzes ahead of time, stuff and fold them, and store them in an airtight container in the refrigerator for up to 3 days before cooking.

Nutrition Facts

2 servings per container

  • Amount Per ServingCalories240
  • % Daily Value *
  • Total Fat 8.8g 14%
    • Saturated Fat 1g 5%
  • Sodium 132mg 6%
  • Total Carbohydrate 35.2g 12%
    • Sugars 16.1g
  • Protein 5.7g 12%

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Leave a Comment

    Your email address will not be published. Required fields are marked *