BLINTZ INGREDIENTS
- 4 eggs
- 1 cup flour
- 1/3 cup sugar
- 3/4 cup milk
- 1/4 cup water
- 1 tsp vanilla
- Pinch of salt
- Nonstick cooking oil spray
- Vegetable oil with a high smoke point for frying (grapeseed or peanut oil works best)
You will also need: non-stick skillet
FILLING INGREDIENTS
- 1 cup lowfat ricotta cheese
- 1 package (8 oz.) cream cheese
- 1/4 cup sugar
- 1 egg yolk
- 2 tsp fresh lemon juice
- 1 tsp vanilla
- Pinch of salt
Total Time: 30 Minutes
Servings: 8-9
blintzes
Kosher Key: Dairy
- Blend all of the blintz ingredients together using a food processor, blender, immersion blender or electric hand mixer. Consistency of the batter should be smooth (no lumps). Alternatively, you can use a fork to mix all ingredients together until the batter is smooth. Make sure you get rid of all the lumps.
- § Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. If the water pops or jumps out of the pan, the skillet it too hot—let it cool slightly before starting. If the water sizzles, it’s at the perfect temperature. Grease the entire surface of the hot pan generously with nonstick cooking oil spray (keep the oil spray away from gas stovetop flame).
- § Pour the blintz batter by 1/3 cupfuls into the pan, then tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
- Let each blintz cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. You can tell it's ready by touching the center of the pancake's surface-- it should be dry and slightly tacky to the touch. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate.
- Keep
the blintzes separated by pieces of parchment paper, wax paper, or paper
towels. This will help keep them from sticking together.
- When
all of the blintzes are cooked, create your filling. Put all of the
filling ingredients into a mixing bowl, then use a fork to mix them well.
Filling should be well blended but slightly lumpy.
- Now
you’re going to stuff and wrap up your blintzes! Put 3 tbsp of filling on
the lower part of the blintz, about an inch from the edge.
- Fold
the lower edge of the blintz up over the filling.
- Fold
the sides of the blintz inward, as though you’re folding an envelope.
- Roll
the blintz up and over the filling like a burrito, tucking the edges in as
you roll.
- When
the blintzes are stuffed and rolled, you are ready to fry them. Pour ¼ cup
of vegetable oil into the skillet and heat over medium until hot. Do not
let the oil turn brown or start smoking—if this happens, discard the oil
and try again. Cook the blintzes in batches of 3--this will give you space
to turn them easily in the pan. Carefully place the stuffed blintzes
flap-side down into the hot oil. The blintzes should fry for 1 ½ to 2
minutes until they’re brown and crispy.
- Turn
the blintzes carefully using a spatula and/or tongs, then fry for an
additional 1 ½ - 2 minutes. Blintzes should be evenly browned on both
sides.
- Serve
blintzes warm. They can be served as-is or topped with fruit topping, sour
cream, applesauce, whipped cream or maple syrup.
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