Blintzes RecipeOrigin: Jewish Period: Traditional |
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Blintzes are a classic Jewish crêpe-like pancake based on the Eastern European blin. (The name itself derived from the Yiddish ×‘×œ×™× ×¦×¢ ['blintze']). Although East European blinis are made with a yeast batter, blintzes typically are not and are often served at the Jewish festival of Shavuot. Though Blintzes can be served plain they are often stuffed with a filling before being oven-baked and served. The recipe given here is for the plain pancake, but there are many recipes for filled blintzes on this site. Ingredients:
4 eggs 
Blintzes Preparation:Method:Whisk together the eggs, milk and water until thoroughly blended then gradually add the flour, sugars, salt and boil. Beat well to form a smooth batter. Heat an 18cm non-stick pan over medium heat and brush with oil. When hot ladle about 80ml of the batter into the pan. Tilt the pan to swirl the batter so it covers the entire base then fry until small bubbles form in the top of the batter and the top of the pancake is just set (the bottom should be golden brown at this stage). When done carefully loosen the pancake and transfer to a plate (if desired you can flip the pancake over and cook the other side). Repeat the process until all the batter has been cooked. Typically you will need to oil the pan for every other pancake. |
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