Kosher Mushroom Blintzes (Pareve)


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Prep: 5 mins
Cook: 30 mins
Total: 35 mins
Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
492 Calories
24g Fat
56g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 492
% Daily Value*
Total Fat 24g 31%
Saturated Fat 6g 28%
Cholesterol 156mg 52%
Sodium 1777mg 77%
Total Carbohydrate 56g 20%
Dietary Fiber 8g 29%
Protein 15g
Calcium 199mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Mushroom Blintzes are our favorite Friday night appetizer. We suggest making a large batch and then store them in the freezer. When Friday night rolls around, you will have a delicious and festive appetizer that can be easily defrosted, heated and served. If you can't get enough of blintzes then you can try making a delectable blintze souffle.


  • For the Blintz:
  • 1 cup flour
  • A pinch of salt
  • 3 eggs
  • 1 1/4 cup of water
  • For the Filling:
  • 1 cup diced onions
  • 3 tablespoons margarine (pareve)
  • 2 cups canned mushrooms (drained)
  • 3 tablespoons flour
  • 1 cup liquid from the mushrooms (or water)
  • Salt and pepper to taste
  • For the Sauce:
  • 3 tablespoons margarine (pareve)
  • 1/2 cup canned mushrooms (drained)
  • 3 tablespoons flour
  • Onion salt,​ salt, and pepper to taste
  • 1 1/2 cups water
  • 1 teaspoon soy sauce

Steps to Make It

To Make the Blintz

  1. Mix eggs and water. Mix flour and salt in a separate bowl.

  2. Whisk flour mixture into egg and water mixture until smooth. The batter should be thin. If it is too thick, add some more water.

  3. Pour oil into a frying pan, and heat until the oil is very hot.

  4. Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan so the batter covers the whole bottom.

  5. Cook blintz until the center bubbles and the blintz slides in the pan.

  6. Turn out blintz from pan onto a plate to cool.

  7. Continue steps 1 through 6 above until all the batter has been used.

To Make the Filling

  1. Saute onion in margarine until transparent.

  2. Drain mushrooms, reserving liquid in a separate bowl.

  3. Add mushrooms to the onions, and saute.

  4. Stir in flour until smooth.

  5. Gradually add liquid and cook until thickened.

  6. Add salt and pepper to taste.

  7. Put 1 tablespoon of filling in each blintz.

  8. Fold one side over, the bottom up and the top down, and then the second side over to form a neat square.

To Make the Sauce

  1. Melt margarine in the saucepan, and briefly saute mushrooms.

  2. Stir in flour and seasonings. Add water and soy sauce.

  3. Stir and cook until the sauce has thickened.


  • Once the crepes are filled, they can be stored in an airtight container or bag and frozen.


  • Serve the mushroom crepe warmed, and top with a tablespoon of hot mushroom sauce.