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