Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, blintzes. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Traditionally, blintzes are associated with Shavuot. This is a traditional holiday breakfast for our family. Rolled pancakes filled with cheese, fruit or both, they make a delicious dessert.
Blintzes is one of the most popular of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Blintzes is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have blintzes using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Blintzes:
- Make ready Blintzes
- Get 1 qt Milk (warm)
- Take 4 Eggs
- Get 1 tsp Salt
- Make ready About 2 c Flour
- Prepare 4 Tbsp Butter (Melted)
- Make ready 2-3 Tbsp Oil (for cooking in)
- Take Filling:
- Prepare 2 C Hoop Cheese or Cottage Cheese
- Get 3 Eggs
- Get 1/4 c Butter (melted)
- Prepare 1 tsp Sugar
- Prepare 1 c Half&Half
- Prepare Sour Cream and Choice of Jam (to taste)
They are traditionally served for Shavuot and, less commonly, for Chanukah and other Jewish holidays. Pancakes of every kind with various fillings, called "palacsinta," are common in Hungary. This one was adopted as a specialty of Shavuot, when it is customary to eat dairy dishes. It is a magnificent sweet and one of my favorites.
Steps to make Blintzes:
- Blintzes: Beat eggs and warm milk. Add salt and butter. Add flour, slowly. Beat on top speed for 1 minute. Cover and refrigerate for 1 hour.
- Method for making crepes. The first crepe is the trial one to test out the consistency of your batter, the exact amount you will need for the pan, and the heat. Batter should be the consistency of light cream, just thick enough to coat a wooden spoon. Your crepe should be about 1/16" thick. If, after making your 1st crepe, the batter seems too heavy, beat in a little water, a spoonful at a time.
- Use an iron skillet or crepe pan. Brush the skillet lightly with oil. Set on moderate heat and heat the pan until it is just beginning to smoke. Immediately, remove pan from heat and holding the pan in your right hand, pour with your left hand 1/4 c batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. Pour any batter that doesn't adhere to the pan back into the bowl of batter. Whole operation takes 3 seconds
- Return the pan back to heat for 60-80 seconds. Jerk and toss the pan sharply back and forth and up and down to loosen the crepe. Lift its edges with a spatula and once the underside is nicely brown, the crepe is ready to turn over. Turn the crepe over and brown lightly for 30 seconds. This second side is rarely more than a spotty brown, and is kept as the underneath or nonpublic aspect of the crepe.
- Filling: Mix filling ingredients and refrigerate for 2 hours.
- Put one Tbsp of filling in each blintz and roll up. Put into buttered pan. When the pan is full, mix melted butter and Half&Half together, then pour over blintzes. Bake at 300 degrees, until it bubbles*. Serve with Sour Cream an/or Jam.
- Note: * This is my Great-Grandmother's recipe that I love to eat, but have never made myself. When I make these, I will add the approximate bake time.
When the blintzes have fully cooled, take a single blintz and spread about a heaping tablespoonful of filling onto the lower third of each blintz. Fold the bottom edge up followed by opposite sides. Then fold the top edge down, over the filling to form a little bundle. Blintzes should be evenly browned on both sides. They can be served as-is or topped with fruit topping, sour cream, applesauce, whipped cream.
So that’s going to wrap this up for this special food blintzes recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
