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Blintz Food

Cook the blintz on one side only until the top blisters and it looks dry around the edges.

Blintz food. They are traditionally served for shavuot and less commonly for chanukah and other jewish holidays. Cover over medium heat until lightly browned on one side. Pour in 1 12 teaspoons batter spread batter completely over bottom of pan. Heat skillet or crepe pan mediumhigh heat.

Sweet blintzes carry on the tradition of cheese and fruit fillings. Blintzes are of hungarian origin. Spray or brush lightly with vegetable oil. This one was adopted as a specialty of shavuot when it is customary to eat dairy dishes.

For each blintz melt 1 teaspoon butter in a 7 skillet. Beat eggs and milk together. Step 5 bake on the middle shelf for about 10 15 mins or until warmed through. Chef johns cheese blintzes filled with a lemon ricotta cream cheese mixture are perfect for a special brunch.

Serve 2 blintzes per person with the blueberry sauce alongside in a jug. Or until center is set. Continue making one blintze per pan until batter is finished use a couple of pans if needed. Blintzes are commonly filled with farmers cheese or fruit.

When the edges start to brown fold in half and remove from pan. Use a hot but not quite smoking non stick pan covering the bottom of the pan thinly with batter. Pour in about 14 cup. Turn the blintz upside down onto a clean towel.

Refrigerate for 30 minutes. Heat a 10 inch non stick skillet over medium high heat. Rebutter the skillet if need be every 2 or 3 blintzes. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.

Spread 13 of the batter onto bottom of 13x9 inch baking dish sprayed with cooking spray. 4 bake 45 min. Pancakes of every kind with various fillings called palacsinta are common in hungary. Add water and melted butter or oil.

Reprinted from the book of jewish food published by alfred a. Whisk remaining eggs sugar flour butter milk and baking powder in separate bowl until blended. Try them with a fresh berry sauce. Add flour sugar salt.

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.