Blintzes - Sour-Cream Batter Recipe - Cooking Index
Blintzes - Sour-Cream Batter Recipe - Cooking Index
| 1 | Egg | |
| 1/4 cup | 59ml | Milk |
| 3/4 cup | 177ml | Sour cream |
| 1/8 teaspoon | 0.6ml | Salt |
| 1 cup | 62g / 2.2oz | Flour - sifted |
| Butter - for frying |
Beat together the egg, milk, sour cream and salt. Stir in the flour, mixing until smooth.
Heat some butter in a 7-inch skillet. Pour about 2 tablespoons of the batter into it, tilting the pan to spread the batter evenly. Fry until browned and turn to brown other side.
Place a heaping tablespoon of one of the fillings (the recipes for five fillings are included in this database) on each pancake. Tuck in the opposite sides and roll up. Arrange in a buttered baking dish and bake in a 450 degree oven 10 minutes.
This batter makes a rich pancake, and is more suitable for sweet fillings. Makes about 16.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.