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Blintz Food

Cover over medium heat until lightly browned on one side.

Blintz food. Serve either with sour cream and powdered sugar or maple or chocolate syrup. Whisk remaining eggs sugar flour butter milk and baking powder in separate bowl until blended. Blintzes are of hungarian origin. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.

Lift pan and spread batter to edges as best you can. When the edges start to brown fold in half and remove from pan. Cook the blintz on one side only until the top blisters and it looks dry around the edges. For each blintz melt 1 teaspoon butter in a 7 skillet.

Heat a 10 inch non stick skillet over medium high heat. Try them with a fresh berry sauce. Beat eggs and milk together. Rebutter the skillet if need be every 2 or 3 blintzes.

Reprinted from the book of jewish food published by alfred a. Add water and melted butter or oil. Serve 2 blintzes per person with the blueberry sauce alongside in a jug. Spray or brush lightly with vegetable oil.

Or until center is set. 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. Blintzes are commonly filled with farmers cheese or fruit.

Continue making one blintze per pan until batter is finished use a couple of pans if needed. 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. Cover with neufchatel mixture then remaining batter.

They are traditionally served for shavuot and less commonly for chanukah and other jewish holidays. Add flour sugar salt. Sweet blintzes carry on the tradition of cheese and fruit fillings. Spread 13 of the batter onto bottom of 13x9 inch baking dish sprayed with cooking spray.

Turn the blintz upside down onto a clean towel. Pour in about 14 cup. Step 5 bake on the middle shelf for about 10 15 mins or until warmed through. Use a hot but not quite smoking non stick pan covering the bottom of the pan thinly with batter.

4 bake 45 min.