Blintzes Recipe - Cooking Index
Blintzes Recipe - Cooking Index
| 1 cup | 237ml | Whole milk |
| 4 cups | 792g / 27oz | Eggs - lightly beaten (large) |
| 1 cup | 62g / 2.2oz | All-purpose flour |
| 1 teaspoon | 5ml | Salt |
| Butter - for frying | ||
| Cheese Filling | ||
| 12 oz | 340g | Farmer's cheese |
| 1 | Egg yolk | |
| 1 tablespoon | 15ml | Melted butter |
| 2 tablespoons | 30ml | Sugar |
| 4 tablespoons | 60ml | Plumped up raisins - (optional) |
| Fresh Blueberry Filling | ||
| 1 cup | 237ml | Washed blueberries |
| 2 tablespoons | 30ml | Sugar |
| 2 teaspoons | 10ml | Cornstarch |
| 1 | Nutmeg or allspice | |
| Herbed Filling | ||
| 8 oz | 227g | Farmer's cheese |
| 4 oz | 113g | Cream cheese |
| 1 cup | 146g / 5.1oz | Chopped herbs |
| (such as chives, parsley, mint, basil) | ||
| 1 | Egg yolk | |
| Salt - to taste | ||
| Freshly-geound black pepper - to taste | ||
| Southwest Filling | ||
| 2 tablespoons | 30ml | Vegetable oil |
| 1/2 cup | 31g / 1.1oz | Chopped onions |
| 1 teaspoon | 5ml | Ground chili or cumin |
| 12 oz | 340g | Cooked ground meat or chicken |
| Minced fresh seeded jalapeno peppers | ||
| Salt - to taste | ||
| 1 tablespoon | 15ml | Sour cream |
With a whisk, beat eggs and milk together and add the salt. Gradually, adding a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6-inch 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 (each makes enough filling for about 12 blintzes), roll up blintzes and fry, or bake or freeze for another day.
For the cheese, blueberry, and herb fillings: In a mixing bowl combine any of the fillings. Fill and fry blintzes as described below.
For the southwestern 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.
To assemble: 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.
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 one. Serve with a light fresh tomato vinaigrette for the cheese and herb ones or serve these alongside a steamed green vegetable.
This recipe yields about 1 1/2 dozen blintzes.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6654)
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