Blintzes - batter

Yield: 1 servings

Measure Ingredient
3 \N Eggs
1 cup Milk or water
½ teaspoon Salt
2 tablespoons Salad oil
¾ cup Flour -- sifted
\N \N Butter or oil -- for frying

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

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