Holiday Blintzes Recipes
BLINTZES
Steps:
- With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
- Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
- Make assorted fillings, roll up and fry, or bake or freeze for another day.
EASY CHEESE BLINTZ PUFF
Less time to prepare than blintzes. Recipe is from The Jewish Holiday Cookbook by Gloria Kaufer Greene
Provided by MsBindy
Categories Breakfast
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F.
- With a blender or mixer, combine the batter ingredients until very smooth.
- Pour 1 1/2 cups of the batter into a greased 9X13 baking pan.
- Bake for about 10 minutes or until set.
- Meanwhile, comine the filling ingredients and mix well.
- When bottom layer of batter has set, remove the baking pan from the oven and smoothly spread the cheese filling over it.
- Briefly remix the remaining batter and then gently pour it over the filling, covering it completely.
- Return the pan to the oven and continue to bake for 45-50 minutes or until the top is puffed, set, and browned.
- Remov the Blintz Puff from the oven and allow it to rest for 10 minutes before cutting it into squares.
- Serve immediately, plain or with toppings.
Nutrition Facts : Calories 381.1, Fat 19.3, SaturatedFat 11, Cholesterol 213.5, Sodium 339.4, Carbohydrate 26.5, Fiber 0.6, Sugar 6.4, Protein 24.4
HOLIDAY BLINTZES
If you've never had blintzes, imagine crepes folded into pockets of cheesy deliciousness topped with apricot spread. Now, imagine them on your plate.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Beat eggs, milk, matzo meal and salt in small bowl with electric mixer on medium speed until well blended. Let stand 30 min. Using 2 Tbsp. batter for each blintz, cook in hot lightly greased 8-inch skillet or crepe pan until bottom is lightly browned. (Do not turn over to brown other sides.)
- Mix cottage cheese, sugar and juice. Place 2 rounded tablespoonfuls of the cottage cheese mixture onto browned side of each crepe. Roll up crepes, folding in both sides as each crepe is rolled up to completely enclose filling.
- Spray large skillet with cooking spray. Heat on medium heat. Add crepes, in batches if necessary; cook until browned on both sides. Serve topped with combined sour cream and preserves.
Nutrition Facts : Calories 170, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
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- Making the Perfect Blintz. Blintzes are a favorite Jewish food, and cheese blintzes are traditionally served for Shavuot and other Jewish holidays. Mushroom blintzes are a popular appetizer for Friday night Sabbath dinner.
- Prepare Batter. First, in a mixing bowl, mix the batter ingredients according to your recipe until smooth. Blintz batter is typically very basic consisting only of flour, water, and eggs.
- Heat Oil in Frying Pan. Pour just enough oil into a frying pan so that the bottom of the pan is oiled. Heat until the oil is very hot—it will have a slight "shimmer" to it.
- Pour Batter Into Pan. Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan, so the batter covers the bottom of the pan.
- Cook Blintz. Cook blintz until the center bubbles and the edges pull away from the side of the pan, about 30 to 40 seconds, before flipping. Continue to 6 of 9 below.
- The Other Side of the Blintz. Some people use a spatula to turn the blintz over to cook the other side. Some people flip the blintz in the air and catch it on the other side with the frying pan.
- Stack Cooked Blintzes. Lift or slide your blintz from the pan onto a plate to cool. Blintzes can be stacked on a plate as long as they're cooled. Otherwise, they may stick to each other.
- Filling the Blintz. Put a tablespoon of filling in the center of the blintz. This is where you can get creative; blintzes can be sweet or savory depending on the filling.
- Folding the Blintz. Fold the bottom quarter of the blintz up and over the filling. Then fold the two sides of the blintz over the filling and the bottom fold.
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- Make the Filling. While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Then, add the softened cream cheese, sugar and vanilla and pulse until creamy.
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