Blintzes

Yield: 16 servings

Measure Ingredient
4 Eggs, lightly beaten
1 tablespoon Corn oil, divided
1 cup Milk or water
1 cup All-purpose flour
1 pinch Salt (optional)
Vegetable oil

In a mixing bowl, combine the eggs and oil. Beat eggs/oil mixture until light and frothy. Beat in the milk/water and then beat in the flour. Add the salt, if desired. Beat until well blended. Pour the batter into a pitcher. Cover. Refrigerate for 10 to 15 minutes, until the flour absorbs the liquid and thickens.

Place a 8 or 9-inch non-stick frying or omlet pan over medium heat.

Using a piece of paper towel dipped in vegetable oil, lightly grease the pan. When the pan is very hot, quickly pour some of the batter into the skillet, swirl very quickly to cover the entire surface, and rapidly pour the excess back into the pitcher. When the batter starts curling away from sides of the pan. Shake the crepe out onto a clean dish towel or paper towels. Repeat until all the batter is used. Cover the crepes with plastic wrap or a damp dish towel until you are ready to use them to prevent them from drying out. Makes 16 to 18 crepes.

TO FREEZE THE BLINTZES: The crepes freeze perfectly at this point.

Place a piece of waxed paper between each crepe. Arrange them in a stack of about 16 crepes. Wrap the stack in a piece of heavy-duty aluminum foil or an airtight plastic container. Seal tightly. When you want to make blintzes, remove as many crepes as you will need and thaw them at room temperature, 20 to 30 minutes. Let the frozen crepes thaw completely, then fry them in butter or margarine.

ADVICE FROM MAMA: Most filled blintzes may be frozen before cooking as well. The only ones I don't like to freeze are the cheese blintzes, because freezing changes the texture of the cheese, but not the taste.

Blintzes can also be frozen after fried. Defrost the frozen blintzes completely and reheat in a preheated, 325 degree F oven for 20 minutes.

Blintzes with Potato Filling

3 large russet or Idaho potatoes, peeled and thin sliced water salt 3 Tbsps corn oil 1 large onion, diced 1 Tbsp salt, or to taste 1 tsp black pepper, freshly ground, or to taste 16 to 18 prepared crepes for blintzes (see R-BLINTZES) 2 to 4 Tbsps butter or margarine, for frying

Bring a pot of salted water to a boil. Add the sliced potatoes. Boil until the potatoes are tender. Drain.

Meanwhile, in a saute pan or small skillet, heat the corn oil and saute the onion until dark golden brown.

In a bowl, place the cooked potatoes. Mash them together with with the sauteed onions. Season with salt and pepper to taste.

In the center of a crepe, place about 1 tablespoon of the potato/onion filling. Fold the bottom of the crepe up over the filling. Fold the opposite sides of the crepe over to meet in the middle of the crepe.

Now folded the crepe over again to completely enclosed the filling.

Arrange the filled crepes, fold-side down, on a platter to wait until all the blintzes are made. When the blintzes are filled they can be frozen or refrigerated until ready to use.

In a frying pan, melt 2 tablespoons butter/margarine. Fry the blintzes on both sides until golden brown. Add more butter/margarine to the frying as needed. Makes 16 to 18 blintzes.

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