|One, one, one!|
My cousin Tziporah recently introduced me to Greek yogurt. I love how it’s thick and creamy with a little bit of the yogurt tartness to it. While eating a strawberry one for lunch the other day I thought “wow- this would probably be really good in a blintz!” I already had the blintz wrapper recipe from Mom, although in the past I had always made classic blintzes filled with farmer cheese, eggs, sugar, and vanilla
|Greek Yogurt Blintzes!!|
(it’s the “Bubbie’s old school” part of me).
My family is very happy with the huge selection of home made blintzes that they are having for dinner. I made them even prettier by topping them with defrosted frozen strawberries and blueberries, the diced peaches from a “peach fruit cup”, and drizzled honey. With powdered sugar sprinkled over the top and they almost looked professional! Bubbie would be proud.
Note: To make these blintzes for the GFE (Gluten Free Eater) use the gluten-free recipe from the aish.com article BLINTZES FOR EVERYONE!
You can make these gluten free by substituting gluten-free flour for the all-purpose flour.
- 1 cup all-purpose flour
- 1 cup warm water
- 1 large egg
- Additional salt or sugar (optional)
- Non-stick vegetable spray
- Whisk or fork
- 3 quart work bowl
- Non-stick frying pan
- Large spatula for flipping wraps
- Silicone or metal spatula for spreading batter
- Ladle (or 1 cup measuring cup)
- 1 cup measuring cup
- Plat for stacking wraps
- Waxed paper
- In a 3 quart work bowl (medium) blend egg and water together using a whisk or fork.
- Whisk in flour until smooth.
- Spray a large non-stick skillet with non-stick vegetable spray.
- Ladle batter onto the center of the skillet.
- Immediately spread the batter into a larger circle using the silicone spatula.
- When batter is nearly cooked through, use the large spatula to flip the wrap over to cook on the second side.
- Cook the wrap for another minute, then remove to a plate to cool.
- Stack blintz wraps between sheets of waxed paper.
Creamy Greek yogurt in your favorite flavor as a tangy blintz filling…yum!
- 1 6 oz cup Fruit Flavored or Honey Flavored Greek Yogurt
- 1 1/2 tsp. liquid egg substitute (like Egg Beaters)
- 1/4 cup liquid egg substitute (for sealing blintzes)
- 1 tsp. sugar or honey (optional)
- Frozen fruit to match the blintz flavor — defrosted
- Powdered sugar
- Fruit cup to match the blintz flavor
- Remove a pre-made blintz wrapper from the stack.
- Place approximately one tablespoon of filling around 1 ½ inches from the top of the wrapper.
- Fold the sides of the wrapper over the filling slightly overlapping.
- Brush a small amount of liquid egg over the bottom of the inside of the wrap.
- Fold the top of the wrap over the filling and roll, pressing lightly to seal at the end.
- Set aside on a plate.
- Finish remaining filling with the rest of the wrappers.
- In a large (preferably non-stick) skillet heat oil or non-stick vegetable spray until hot.
- Place blintzes in pan, seam side down and fry on medium-high heat until golden brown.
- Flip blintzes and repeat on second side.
- Remove from pan.
|Egg and water whisked togetherwaiting for flour to be added!