Spinach 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:
12 Blintzes or crêpes 
Spinach Blintzes Preparation:Method:Wash the spinach then shake dry. Place in a pan, cover and steam gently for 10 minutes. Drain any excess water from the greens and set aside. Meanwhile melt the butter in a frying pan and use to cook the onion until soft and translucent (about 6 minutes). Add the green bell pepper and fry for 5 minutes more before adding the spinach, salt, black pepper and nutmeg. Fry for a further 10 minutes then take off the heat and stir-in the cheese. Taking one blintz at a time, place 2 tablespoons of the filling on one half of the pancake then fold the edge nearest the filling over the filling then tuck-in the top and bottom and roll into a slim sausage. Pack the rolls next to one another in a greased baking dish and cover the dish loosely with a sheet of foil and place in an oven pre-heated to 190°C. Bake for about 20 minutes, or until heated through. This dish can be eaten either hot or cold. |
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