Blintzes - batter
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Eggs | |
| 1 | cup | Milk or water |
| ½ | teaspoon | Salt |
| 2 | tablespoons | Salad oil |
| ¾ | cup | Flour -- sifted |
| Butter or oil -- for frying | ||
Directions
Beat the eggs, milk, salt and salad oil together. Stir in the flour.
Heat a little butter or oil in a 6-inch skillet. Pour about 2 tablespoons of the batter into it, tilting the pan to coat the bottom. Use just enough batter to make a very thin panc onto a napkin, browned side up. Make the rest of the pancakes. Spread 1 heaping tablespoon of any of the fillings (the recipes for five fillings are included in this database)along one side of the pancake.
Turn opposite sides in and roll up like a je a 425 degree oven until browned. Makes about 18. Serve dairy blintzes with sour cream.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam Books, Inc. (c) 1958 Recipe formatted for MasterCook II by: Joe Comi
Recipe By : Jennie Grossinger - "The Art Of Jewish