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Blintz Food

Heat a 10 inch non stick skillet over medium high heat.

Blintz food. Spray or brush lightly with vegetable oil. When the edges start to brown fold in half and remove from pan. Cover with neufchatel mixture then remaining batter. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.

Serve either with sour cream and powdered sugar or maple or chocolate syrup. Blintzes are commonly filled with farmers cheese or fruit. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Rebutter the skillet if need be every 2 or 3 blintzes.

Continue making one blintze per pan until batter is finished use a couple of pans if needed. Turn the blintz upside down onto a clean towel. Add flour sugar salt. Cover over medium heat until lightly browned on one side.

Pour in about 14 cup. Whisk remaining eggs sugar flour butter milk and baking powder in separate bowl until blended. Pour in 1 12 teaspoons batter spread batter completely over bottom of pan. 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.

Or until center is set. 4 bake 45 min. Heat skillet or crepe pan mediumhigh heat. This one was adopted as a specialty of shavuot when it is customary to eat dairy dishes.

Use a hot but not quite smoking non stick pan covering the bottom of the pan thinly with batter. Beat eggs and milk together. Refrigerate for 30 minutes. They are traditionally served for shavuot and less commonly for chanukah and other jewish holidays.

Reprinted from the book of jewish food published by alfred a. Spread 13 of the batter onto bottom of 13x9 inch baking dish sprayed with cooking spray. Sweet blintzes carry on the tradition of cheese and fruit fillings. Add water and melted butter or oil.

For each blintz melt 1 teaspoon butter in a 7 skillet. Step 5 bake on the middle shelf for about 10 15 mins or until warmed through. Pancakes of every kind with various fillings called palacsinta are common in hungary. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.

Try them with a fresh berry sauce.