Blintzes for Shavuot

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To make blintzes, you need both blintz pancakes and blintz filling.

Instructions for putting the two together follow the recipes.

 

Blintz Pancakes

3 eggs

2 Tablespoons oil

1-1/4 cups milk

1 cup flour

1-1/2 Tablespoons sugar

dash of salt

 

Mix the eggs, oil, and milk in a large bowl.

Whisk in the flour, sugar, and salt.

Heat a small amount of oil in a non-stick frying pan.

When the pan is really hot, pour in about 1/4 cup batter and tilt the

pan to cover the bottom with the batter.

Cook briefly, until the bottom of the pancake is lightly browned.

Lift the pancake out of the pan carefully and place on a paper towel.

Repeat process until all the batter has been used. It probably won't

be necessary to re-oil the pan after each pancake. See the note below

about low-fat blintzes.

Pancakes can be stacked, but keep pile covered with another paper

towel.

 

 

LOW FAT BLINTZES: To cut down on the fat in this recipe, use skim

milk and egg substitutes instead of whole eggs. With a non-stick

frying pan, little to no oil should be necessary. I usually brush the

pan once at the beginning (pastry brush dipped in canola oil) and

often don't have to do it again. But it takes practice - beginners

may need to oil the pan more frequently. Cooking sprays also work to

help keep the pancakes from sticking to the pan.

 

Blintz Fillings

Cheese Filling:

2 cups cottage cheese (low-fat and nonfat work fine)

1/2 cup plain yogurt (optional)

1 egg (OR 2 egg whites OR 1/4 cup egg substitute)

3 to 4 Tablespoons sugar

1/2 teaspoon cinnamon

lemon rind (optional)

 

Fills 12-16 pancakes, depending on how generous you are with the

filling.

 

Blueberry Filling:

Blueberries (fresh or frozen)

Corn starch

Granulated Sugar

 

 

The sugar gives it a little sweetness, the cornstarch makes a nice

blueberry syrup. Proportions aren't enormously important. Mix the

corn starch and sugar and toss the blueberries in the dry mixture. If

you like kind of soupy blueberry mush, use more of the dry mixture.

 

Strawberry Filling:

About the same as the blueberry mix, except use strawberries. Sliced

strawberries are better than whole strawberries for this use. If you

are using fresh strawberries, be sure to save some to spoon over the

top after cooking.

 

Instructions for Assembling Blintzes

Okay, you've got your blintz pancakes, you've got some filling and

now you need to put them together. Clear a nice large work space and

make sure you have the following:

 

The stack of blintz pancakes, covered with a paper towel.

The filling and a spoon.

A plate or other area to fold and stuff blintzes on.

A large baking pan in which to place finished blintzes. Brush the

bottom of the pan with melted butter or spray it with cooking spray

before you begin.

Take one blintz pancake (cover your stack again) and put it on your

plate or work area.

Put a dollop (I just love precise cooking terms) of filling on the

pancake toward the end nearest you.

Fold the edge nearest you up over the filling, fold over the sides

toward the middle, then roll it up (away from you).

Place the blintz in the pan with the loose edge down. That's all

there is to it!

Refrigerate or freeze at this point if you wish.

To bake: Brush the tops of the blintzes with melted butter or spray

with cooking spray and bake at 350 degrees for 30 minutes.

Serve hot with sour cream, applesauce, and fresh fruit.