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Blintz Food

Blintzes are of hungarian origin.

Blintz food. Pour in about 14 cup. Pancakes of every kind with various fillings called palacsinta are common in hungary. For each blintz melt 1 teaspoon butter in a 7 skillet. Lift pan and spread batter to edges as best you can.

Use a hot but not quite smoking non stick pan covering the bottom of the pan thinly with batter. Serve either with sour cream and powdered sugar or maple or chocolate syrup. Spray or brush lightly with vegetable oil. Continue making one blintze per pan until batter is finished use a couple of pans if needed.

They are traditionally served for shavuot and less commonly for chanukah and other jewish holidays. Blintzes are commonly filled with farmers cheese or fruit. This one was adopted as a specialty of shavuot when it is customary to eat dairy dishes. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.

Try them with a fresh berry sauce. Whisk remaining eggs sugar flour butter milk and baking powder in separate bowl until blended. Turn the blintz upside down onto a clean towel. Cover over medium heat until lightly browned on one side.

Sweet blintzes carry on the tradition of cheese and fruit fillings. Or until center is set. Refrigerate for 30 minutes. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.

Add flour sugar salt. Heat skillet or crepe pan mediumhigh heat. 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. Spread 13 of the batter onto bottom of 13x9 inch baking dish sprayed with cooking spray.

Pour in 1 12 teaspoons batter spread batter completely over bottom of pan. 4 bake 45 min. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Add water and melted butter or oil.

Rebutter the skillet if need be every 2 or 3 blintzes. Beat eggs and milk together. Cover with neufchatel mixture then remaining batter. Chef johns cheese blintzes filled with a lemon ricotta cream cheese mixture are perfect for a special brunch.

Reprinted from the book of jewish food published by alfred a.