In this timeless recipe, my sourdough crepes are filled with honey-sweetened yogurt cheese, rolled into perfect little packages, fried in real butter, and topped with warm berries to make the perfect blintz!
These sourdough blintzes are always a favorite. Blintz filling is soft and warm and the crispy butter-fried sourdough crepes taste like nutty browned butter. Nothing beats a topping of warm berry compote to complete one of history’s finest dishes.
Blintz, Blini, or Stuffed Crepe?
Blintz, blini, and crepe are all closely related and traditionally hail from all across Europe. They are made by mixing a thin batter of grain flour, eggs, milk, and butter. In this case the thin pancake batter is made using sourdough discard. Once cooked, the thin pancakes can be rolled around various sweet or savory fillings and fried in butter or other traditional cooking fat to make a delicious little package of flavor with the common name, blintz.
In this version I use my homemade strained yogurt cheese (labneh). It is lightly sweetened with honey and makes a sweet, creamy, cheesy filling. If you don’t have access to or time to make your own yogurt cheese you can substitute plain Greek yogurt (either strained into cheese or not), ricotta, mascarpone, goat cheese, farmer’s curd, or even cottage cheese in the filling.
Learn How To Make Labneh, AKA Yogurt Cheese.
Taking plain yogurt and turning it into a soft spreadable cheese is as easy as pouring the yogurt into a cotton bag and letting it drain. You will also be blessed with the probiotic and acidic whey that comes off the yogurt as a byproduct of making labneh. Whey can then be used to soak oats or other grains, make mayonnaise, start a lacto-fermented project, or added to smoothies. Learn how to make yogurt cheese at home with my recipe, Raw Milk Labneh Cheese – Strained Yogurt Cheese.
Once you’ve mastered making labneh at home you can also make my delicious Probiotic Blackberry Fool – Infused With Lemon Verbena and Lavender.
It Doesn’t Need To Be Berry Season.
I love fresh berries, don’t get me wrong, but I also love the fact that you can use frozen berries in this recipe and still have a lovely warm berry compote any time of year. I used a combination of frozen strawberries and blueberries in my version. Any other fresh or frozen berry would work just as well!
Roll It Up!
Rolling a crepe into a blintz is very easy. Here is a handy guide so you can roll the perfect blintz!
- Lay the crepe on a flat surface and add 2 tablespoons of filling to the bottom center.
- Fold the bottom edge up over the filling.
- Fold the sides in with the flaps at a slight angle toward a point at the top.
- Continue to roll the bottom toward the top until the seam is on the bottom of the package.
The Night Before
In The Morning
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