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Pumpkin Pie Blintzes

Amy Kritzer
Hanukkah meets Thanksgiving with these Pumpkin Pie Blintzes for Thanksgivukkah!
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Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Appetizer
Cuisine Hanukkah
Servings 8

Ingredients
  

  • For Batter:
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 eggs whisked
  • 1 cup milk
  • 1 tablespoon butter melted and cooled
  • Unsalted butter for cooking
  • Whipped cream powdered sugar and cinnamon for garnish
  • For Pumpkin Pie Filling:
  • 4 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 2/3 cup pureed pumpkin
  • 2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Instructions
 

  • First, make your blintz batter. Whisk together the flour, sugar, cinnamon and salt. Then add the eggs, milk and butter and whisk until no lumps remain. Let your batter rest in the refrigerator at least 1 hour to let the gluten relax.
  • While your batter is resting, make the filling by whisking together cream cheese with sugar until smooth. Stir in pumpkin, cinnamon and nutmeg.
  • Now time to assemble! To prep, lay 4 large pieces of parchment paper close to the oven. To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour ¼ cup of batter into the pan to coat the bottom. Swirl the pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow them to cool. Don’t layer blintzes together or they will stick!
  • Spread a spoonful of the pumpkin mixture towards the bottom of each blintz. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito!
  • Add 1-tablespoon butter back to the medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side. Garnish with whipped cream, powdered sugar and cinnamon!
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