Blintzes Recipe
Ingredients
| Blintz Batter | ||
| Eggs | 2 | |
| Water | 1 Cup (16 tbs) | |
| Whole wheat pastry flour | 1/3 Cup (16 tbs) | |
| Vegetable Filling | ||
| 1 tablespoon unrefined oil | ||
| Carrots | 1 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Green onions | 2 , sliced | |
| Zucchini | 1 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Tamari soy sauce | 1 Tablespoon | |
| Cheese Filling | ||
| 1 1/2 cups ricotta or small-curd cottage cheese | ||
| 1/2 cup chopped strawberries or cherries or 2 tablespoons honey and a dash of nutmeg | ||
Directions
Beat eggs, flour, and water with a wire whisk until the batter is smooth.
Heat a 6 inch skillet (cast iron works best) over medium-high heat.
Put i teaspoon oil in the pan.
Add 2 to 3 tablespoons of batter, tilting the pan so that the batter spreads evenly over the entire pan.
Cook 2 minutes or until the bottom starts to brown.
Flip the blintz out onto a counter so that the cooked side is facing down.
Make one blintz after another in this manner until the batter is used up.
Put 1 or 2 tablespoons of one of the following fillings into the center of the cooked side of each blintz.
Roll up and brown in a little hot oil or butter.
Vegetable Filling:- Saute the vegetables in the oil.
Add the tamari.
Heat a 6 inch skillet (cast iron works best) over medium-high heat.
Put i teaspoon oil in the pan.
Add 2 to 3 tablespoons of batter, tilting the pan so that the batter spreads evenly over the entire pan.
Cook 2 minutes or until the bottom starts to brown.
Flip the blintz out onto a counter so that the cooked side is facing down.
Make one blintz after another in this manner until the batter is used up.
Put 1 or 2 tablespoons of one of the following fillings into the center of the cooked side of each blintz.
Roll up and brown in a little hot oil or butter.
Vegetable Filling:- Saute the vegetables in the oil.
Add the tamari.
Chef
