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Jewish Recipes --> Recipes --> Blintz

Denver Blintz
Ingredients and instructions:

Well battered - Shavuot wouldn't be Shavuot without the blintz

ONE OF THE nicest things about Shavuot used to be the bargain prices for which the holiday could be celebrated because o the subsidies on dairy foods.

But though those days are no more than a memory, the basic blintz beautiful is still easy on the pocketbook. And for millions of Jews around the world, it simply would not be festive Shavuot meal with a pile of blintzes on the table.

One could buy any of the many frozen blintzes on the market, and indeed for year-round consumption these are convenient meal for those with little time to spend in the kitchen. But for the holiday, the delicate texture of home-made blintzes is demanded.

Even for those who have never rolled their own blintz, it is still not too late to learn in time for this year's holiday.

The secret to the blintz beautiful is all the batter - how it's made, cooked, and rolled up.

Proper blintz batter is very thin. For about two dozen blintzes, beat four eggs, sift a cop of flour with a teaspoon of salt, and add it alternately with 1 1/2 cups milk, mixing well. (Water can be substituted for part of the milk, or for all of it to make parve blintzes to eat with meat meals.) Add two tablespoons of melted butter, margarine or oil to the batter and
mix again.

The blintz pancake should be cooked on the heaviest-gauge frying pan available to avoid hot spots which will cause it to cook unevenly. Although any diameter can be used, a 15 to 17 cm. one is recommended.

Pre-heat the pan, buttering it well for the first and each succeeding pancake. Pour about two tablespoons of batter (for the 15 to 17 cm. pan) in the centre, and rapidly tilt the pan around to spread the batter evenly over the bottom. Cook over medium heat until the batter is set and the bottom just starts to lightly brown.
 

At this point, turn out the pancake, browned side up.

One Jerusalem Post staffer reports her grandmother insists the pancake be turned on to a sheet of newspaper -- and be thin enough to see the print thought. Not being too sure of the cleanliness of that method, nor wanting to read yesterday's news transferred on to today's blintz's of double-thickness of paper towel, or a clean kitchen towel might be a
batter idea.

The choice of filling of blintzes is enormous - form cheese to fruit to meat to vegetables but for Shavuot only a cheese filling will do.

A basic filling consist of 500 grams of cottage cheese, one or two egg yolks, a teaspoon of salt, and two or three tablespoons of sugar (to taste). Some cinnamon, or a half to a full teaspoon of vanilla, or both, can also be added.

Some people may find the filling a bit loose. In that case, drain the cottage cheese first. Part of the cottage cheese can also replaced by cream cheese, or a tablespoon or tow of cream can be added, for a creamier filling.

Other little extras for the filling can include a handful of raisins or any other dried fruit, chopped into raisin-size pieces.

The filling is the chance for even a novice cook to be creative, with little danger of failure.

Put about a tablespoon of the filling in the centre of the pancake, and roll up the blintz, being careful to tuck in the ends.

The experienced cook will save time by quickly filling and rolling one blintz while the pancake for the next is cooking.

When all the blintzes are made -- and this can be done hours before guests are to arrive and the blintzes refrigerated -- heat a large frying pan, butter generously, and fry the blintzes unit golden, carefully turning to brown both sides. Cheese blintzes, of course are served on Shavuot with nothing less that sour cream, although for the rest of the year berries, honey, fruit compote, or any other appropriate topping can be used. Having mastered the basic blintz beautiful, the next step is to graduate to one of the many ethnic versions.

One favorite is Italian manicotti, really nothing more than a blintz baked, instead of fried, with tomato sauce.

For the manicotti filling, us 500 grams of ricotta-type (non-fat while solid) cheese, 2 beaten eggs, a haft cup of grated parmesan cheese, a half cup of chopped parsley, and a teaspoon of salt. When rolling up the pancake with filling. It is not necessary to tuck in the ends.

Put the finish manicotti in a baking dish, cover with about three cups of any favorite tomato sauce and bake for half an hour at 200 degrees C.

Blintz -- Jewish Denver -- Shavuot Recipes

"Know a person walks in life on a very narrow bridge - The most important thing is not be afraid" -- Rebbe Nachman of Breslov

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods