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BLINTZ PANCAKES WITH ASSORTED FILLINGS: 1 cup whole milk With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up. Make assorted fillings, roll up and fry, or bake or freeze for another day. HOW TO MAKE A BLINTZ: In a mixing bowl combine filling ingredients of choice. Fill blintz, fold and fry Blintz pancakes and
filling Spoon a tablespoon of filling in the center of each pancake. Fold both sides in towards the middle and roll up into a rectangular shape. Melt enough butter in a skillet so blintzes float slightly over the butter. Fry the blintzes slowly on one side until golden brown, then turn and fry on the second side. If the blintzes are frozen, don't thaw them. Fry them frozen, but keep the heat very low, cover the pan for the first 7 to 8 minutes, then turn them over and fry uncovered on the second side. To bake, set them on a baking sheet and bake in a 425 degree oven until golden brown. Finishing Touches: Serve cheese or fruit-filled blintzes with sour cream or jam. Serve savory ones according to what goes with them, like some sour cream and chopped cilantro for the meat-filled blintz. Serve with a light fresh tomato vinaigrette for the cheese and herbed blintzes or serve these alongside a steamed green vegetable. FILLINGS: Fresh Blueberry, Cheese, Herbed, and Southwestern: BLUEBERRY FILLING 1 cup washed blueberries CHEESE BLINTZ FILLING SOUTHWESTERN BLINTZ
FILLING Cook onions in vegetable oil. When tender, add chili or cumin, cooked meat and jalapeno peppers to taste; season with salt and add sour cream. Recipe by Michelle Urvater, TV Food Network CHERRY VANILLA BLINTZES RECIPE: Makes 8 blintzes (Serves 4) 1/2 cup milk Put the milk, water, eggs, and flour into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When the pan is hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes and lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter. Place 2 tablespoons of Cherry Filling in the lower center of the blintz. Fold up once from the bottom then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In 4 small batches, fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream or yogurt.
CHERRY BLINTZ FILLING In a small saucepan, cover the cherries with water and bring to a boil.
Remove from the heat and let rest. In a bowl, mix together the cream cheese,
vanilla, sugar and egg until blended. Gently mix in the pot, farmer or cottage
cheese. Drain the cherries and fold in. |
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