Friday, January 9, 2009

Nadia's Blintzes




Nadia’s Blintzes, this recipe is from my extended families cookbook.
 
Ingredients
  • 6 eggs
  • 4 cups whole milk
  • 1/2 tsp. salt
  • 2 Tbsp. sugar
  • 1-1/2 cups flour
  • 1/2 Tbsp. oil

Method:
  1. Scald the milk. 
  2. Beat the eggs in large bowl of mixer.
  3. Slowly add the milk to the eggs while continuing beating. 
  4. Add salt, sugar and oil, beat until blended. 
  5. Slowly beat in the flour until combined.
  6. Using one or two 10″ heavy Teflon pans to cook the blintzes. 
  7. Coat the pan lightly with oil. (I use a piece of cheesecloth to coat the pan with oil and if needed I’ll coat again into the cooking process). 
  8. Heat the pan to medium high heat.
  9. Use a 1/3 cup measure to dip into the mixing bowl (you don’t have to fill to the top just use a uniform measure of the liquid for each blintz) and pour into frying pan and swirl the pan to coat the bottom evenly.
  10. Cook until the blintz turns a nice golden brown. 
  11. With a spatula loosen the edges and flip the blintz to brown the other side. 
  12. Remove from pan and let cool on a dish cloth.
  13. Repeat the process till all the egg mixture is used up.
 Sometimes the only hindrance to these flipping and cooking well is the temperature of the pan. You’ll have to experiment to get it at the right temperature. Start at medium. After the blintzes are cooled you can stack them. They can be frozen at this time if you would like. This recipe will make approximately 24 blintzes.

Cheese filling for the blintzes:
  • 8 ounces of ricotta cheese. (You can also use cottage cheese, hoop cheese or farmers cheese)
  • 1 egg
  • 1 teaspoon vanilla
  • 1-2 tablespoons sugar
  • 8 ounces half and half
  • 1 stick of butter
Method:
  1. Beat all the ingredients till smooth except the half and half and stick of butter.
  2. Spread about 1 Tablespoon of cheese onto one side of blintz.
  3. Roll up and place in a 9×13 baking dish. 
  4. You can fill the dish with two layers.
  5. Melt one cube of butter and pour over the blintzes.
  6. Bake in 350 degree oven until heated through.
  7. Heat up to 8 ounces of Half and Half until warm but not boiling.
  8. Pour half and half evenly over blintzes and continue baking until half and half boils.
  9. Remove from oven and serve with sour cream and preserves or syrup.

For a savory filling:

Ingredients:
  • 1 large onion chopped
  • 1-2 tablespoons cooking oil
  • 1 pound ground meat (15%)
  • salt and pepper to taste
  • 2 cups diced fresh broccoli 
  • 1 can (10-1/2 ounces) cream of mushroom soup
  • 1 stick of butter, melted
Method:
  1. Saute onion in oil and season with salt and pepper.
  2. Add hamburger and brown.
  3. Add salt and pepper to taste, set aside.
  4. Steam broccoli until it just turns bright green.
  5. Combine meat, broccoli, cream of mushroom soup and heat through.
  6. Scoop about 2-3 T of mixture onto blintz and fold in the sides to form a square.
  7. Place in a greased baking dish. 
  8. Melt butter and poor over the filled blintzes, evenly.
  9. Bake in a 350 to 375 degree oven until heated through.
  10. Serve with sour cream.

7 comments:

  1. Oh I'm such a ditz with publishing on Blogger. I know I've said that before but I don't know why all that spacing is there that makes this a longer post than it should be...

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  2. Ellen, Cheese Blintzes were one of my mom's favorite things. . .and everytime I see I recipe I think of her. . .your post looks just awesome and the picture are perfect. . thank you so much for posting this recipe.

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  3. Although I've heard of blintzes, I don't think I've had them. They look like filled crepes and I love crepes! with your filling I was reminded of verenike or perogies . . . so kind of a combination of both? I have made crepes and filled them with cottage cheese, then topped with fruit. So good! Your pictures look great!

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  4. my oma used to make blintzes and i loved them. on these look really good and it is a good meatless dish to serve once in a while. thankyou.

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  5. Oh Ellen...your picture makes me want to reach into the computer and take a nibble. Yum! I must try these...I'll admit I have never made blintzes before but I am sure I could try with your great instructions.

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  6. On our first trip to Palm Springs we had blintzes at a buffet. I came home and found a recipe right away. I will try your recipe next time. we always put warm blueberry sauce over ours. What fun for you all to be working together in the kitchen.

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  7. These look wonderful! I make crepes...and German pancakes...but next time I'll change the recipe up a little, and we'll have blintzes.

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