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Blintz Food

Or until center is set.

Blintz food. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Lift pan and spread batter to edges as best you can. Serve 2 blintzes per person with the blueberry sauce alongside in a jug. Spread 13 of the batter onto bottom of 13x9 inch baking dish sprayed with cooking spray.

Pour in about 14 cup. Add flour sugar salt. Sweet blintzes carry on the tradition of cheese and fruit fillings. Blintzes are of hungarian origin.

Turn the blintz upside down onto a clean towel. Cover over medium heat until lightly browned on one side. Add water and melted butter or oil. Step 5 bake on the middle shelf for about 10 15 mins or until warmed through.

Cover with neufchatel mixture then remaining batter. We like to serve them with fruit pie fillings like apples blueberries or cherries and then put a dollop of sour cream and powdered sugar or cinnamon sugar on them. Refrigerate for 30 minutes. Pour in 1 12 teaspoons batter spread batter completely over bottom of pan.

This one was adopted as a specialty of shavuot when it is customary to eat dairy dishes. Beat eggs and milk together. For each blintz melt 1 teaspoon butter in a 7 skillet. Rebutter the skillet if need be every 2 or 3 blintzes.

Heat skillet or crepe pan mediumhigh heat. Use a hot but not quite smoking non stick pan covering the bottom of the pan thinly with batter. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon. Heat a 10 inch non stick skillet over medium high heat.

When the edges start to brown fold in half and remove from pan. They are traditionally served for shavuot and less commonly for chanukah and other jewish holidays. Serve either with sour cream and powdered sugar or maple or chocolate syrup. Reprinted from the book of jewish food published by alfred a.

Try them with a fresh berry sauce. Continue making one blintze per pan until batter is finished use a couple of pans if needed. 4 bake 45 min. Whisk remaining eggs sugar flour butter milk and baking powder in separate bowl until blended.

Blintzes are commonly filled with farmers cheese or fruit.