Blintzes - Batter Recipe - Cooking Index
Blintzes - Batter Recipe - Cooking Index
| 3 | Eggs | |
| 1 cup | 237ml | Milk or water |
| 1/2 teaspoon | 2.5ml | Salt |
| 2 tablespoons | 30ml | Salad oil |
| 3/4 cup | 46g / 1.6oz | Flour - sifted |
| Butter or oil - for frying |
Beat the eggs, milk, salt and salad oil together. Stir in the flour.
Heat a little butter or oil in a 6-inch skillet. Pour about 2 tablespoons of the batter into it, tilting the pan to coat the bottom. Use just enough batter to make a very thin pancake. Let the bottom brown, then carefully turn out onto a napkin, browned side up. Make the rest of the pancakes.
Spread 1 heaping tablespoon of any of the fillings (the recipes for five fillings are included in this database) along one side of the pancake. Turn opposite sides in and roll up like a jelly roll.
You can fry the blintzes in butter or oil or bake them in a 425 degree oven until browned. Makes about 18.
Serve dairy blintzes with sour cream.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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