For each blintz melt 1 teaspoon butter in a 7 skillet.
Blintz food. Serve either with sour cream and powdered sugar or maple or chocolate syrup. Spray or brush lightly with vegetable oil. Add flour sugar salt. Or until center is set.
Serve 2 blintzes per person with the blueberry sauce alongside in a jug. Turn the blintz upside down onto a clean towel. Refrigerate for 30 minutes. Try them with a fresh berry sauce.
Rebutter the skillet if need be every 2 or 3 blintzes. Use a hot but not quite smoking non stick pan covering the bottom of the pan thinly with batter. Sweet blintzes carry on the tradition of cheese and fruit fillings. Lift pan and spread batter to edges as best you can.
Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon. Chef johns cheese blintzes filled with a lemon ricotta cream cheese mixture are perfect for a special brunch. Spread 13 of the batter onto bottom of 13x9 inch baking dish sprayed with cooking spray. We like to serve them with fruit pie fillings like apples blueberries or cherries and then put a dollop of sour cream and powdered sugar or cinnamon sugar on them.
Pancakes of every kind with various fillings called palacsinta are common in hungary. Pour in 1 12 teaspoons batter spread batter completely over bottom of pan. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Pour in about 14 cup.
Continue making one blintze per pan until batter is finished use a couple of pans if needed. Reprinted from the book of jewish food published by alfred a. Beat eggs and milk together. Add water and melted butter or oil.
4 bake 45 min. Blintzes are commonly filled with farmers cheese or fruit. Heat a 10 inch non stick skillet over medium high heat. Step 5 bake on the middle shelf for about 10 15 mins or until warmed through.
Heat skillet or crepe pan mediumhigh heat. When the edges start to brown fold in half and remove from pan. Blintzes are of hungarian origin. This one was adopted as a specialty of shavuot when it is customary to eat dairy dishes.
Cover with neufchatel mixture then remaining batter.