Sunday, April 3, 2011

Sunday Blintzes

This weekend, we had a couple of social engagements that involved food. Most of our social engagements do, truth be told, and it makes me very happy that so many of my friends are as good food obsessed as I am. I made a cream cheese dip for strawberries that involved pomegranate syrup, and there was leftovers (we ran out of strawberries first), so today I decided to make blintzes.

1 cup flour
1 cup milk
3 eggs
2 tablespoons butter, melted
2 teaspoons sugar
pinch of salt
1 teaspoon of lemon flavoring (optional)
2 tablespoons butter
1 tablespoon canola oil

I use an 8" non-stick pan instead of a crepe pan. Melt a tiny bit of butter in, and ladle in about 2-3 tablespoons of batter, tilting the pan to cover the bottom, and cooking till the underside is golden brown. Stack them with waxed paper in between.

blintzes stage 1

Once you've got them all cooked, you layer in a generous tablespoon or two of whatever filling you have, and roll them like a burrito, sides tucked in.

blintzes stage 2

Melt 2 tablespoons of butter in one tablespoon of oil in a larger frypan, and put the rolled blintzes in the pan, seam side down.

blintzes stage 3

Simmer till they're golden brown and flip, remove when the other side is golden brown.

blintzes stage 4

Top however you like. I would have liked to garnish with fresh strawberries, but we were out so instead I used the very last of the cream cheese filling with a sprinkling of powdered sugar.

blintzes stage 5

(I got a little distracted, so these got golden browner than I would have liked, but they were still tasty!)

Leftovers can be wrapped in wax paper and frozen for later. The crepes can also be frozen in their waxed paper stacks.

blintzes stage 6

If only I'd had the makings for mimosas to go with these, it would have been truly perfect!


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