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Blintz Food

They are traditionally served for shavuot and less commonly for chanukah and other jewish holidays.

Blintz food. Reprinted from the book of jewish food published by alfred a. Serve 2 blintzes per person with the blueberry sauce alongside in a jug. 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. Heat skillet or crepe pan mediumhigh heat.

Sweet blintzes carry on the tradition of cheese and fruit fillings. Pour in 1 12 teaspoons batter spread batter completely over bottom of pan. Whisk remaining eggs sugar flour butter milk and baking powder in separate bowl until blended. Spread 13 of the batter onto bottom of 13x9 inch baking dish sprayed with cooking spray.

Add flour sugar salt. Rebutter the skillet if need be every 2 or 3 blintzes. Lift pan and spread batter to edges as best you can. Refrigerate for 30 minutes.

Heat a 10 inch non stick skillet over medium high heat. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Blintzes are commonly filled with farmers cheese or fruit. Try them with a fresh berry sauce.

Pour in about 14 cup. Or until center is set. Pancakes of every kind with various fillings called palacsinta are common in hungary. Add water and melted butter or oil.

For each blintz melt 1 teaspoon butter in a 7 skillet. Spray or brush lightly with vegetable oil. Continue making one blintze per pan until batter is finished use a couple of pans if needed. 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. Cover over medium heat until lightly browned on one side. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon. 4 bake 45 min.

Beat eggs and milk together. When the edges start to brown fold in half and remove from pan. Serve either with sour cream and powdered sugar or maple or chocolate syrup. Cover with neufchatel mixture then remaining batter.

Blintzes are of hungarian origin.