I hope that this Shavuot you learn a lot of Torah and eat a lot of blintzes!!
The aish.com article: BLINTZES FOR EVERYONE!
Note: Please go to the aish.com BLINTZES FOR EVERYONE! for a gluten-free version of these yummy blintzes!
- 1 cup all-purpose flour
- 1 cup warm water
- 1 large egg
- Additional salt or sugar (optional)
- Non-stick vegetable spray
- 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.
- 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.
- 1/4 cup liquid egg substitute (for sealing blintzes)
- Your favorite Blintz filling
- Oil, butter, or non-stick vegetable spray for frying
- 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 over lapping.
- 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, butter, 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.
- For a lower fat blintz, bake in the oven at 350° F for 10-15 minutes until brown, but they are crispier (and yummier!) fried.
- 8 blintz wrappers
- 8 hot dogs of your choice
- Barbecue sauce of your choice
- 2 tbsp. liquid egg (or 1 whole egg beaten well)
- Non-stick spray or oil for frying
- Grill the hot dogs, brushing periodically with barbecue sauce.
- Set aside.
- Brush a small amount of barbecue sauce on the center of a blintz wrapper.
- Place a hot dog on the barbecue sauce.
- Brush the bottom of the blintz wrapper with liquid egg.
- Roll the blintz wrapper around the hot dog pressing to seal.
- Heat a large skillet over medium-high heat.
- Spray the skillet with non-stick spray, or coat with oil.
- Fry Hot Dog Blintzes on all sides until golden brown.
- Serve with additional barbecue sauce.
- Unless you make really large blintz wrappers, you will not be able to fold the sides of the wrapper around the hot dog. Instead, roll the blintz wrapper around the hot dog without folding in the sides, leaving the sides open. Don’t worry, they taste great anyway!!
- 12 prepared blintz wrappers
- 4 medium sweet potatoes
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon potato starch
- 1 large egg
- 1/2 cup chopped pecans, toasted cinnamon for garnish
- Bring a large stock pot filled a ¼ of the way with water to a boil.
- Add sweet potatoes, cover, reduce heat to medium, and cook for approximately 30 minutes until potatoes give easily when pricked with a fork.
- Allow to cool.
- Peel potatoes and set aside.
- In a large bowl, mash potatoes with a potato masher or a fork.
- Blend in remaining ingredients.
- Fill blintz wrappers and finish blintzes as directed above.
- Top with NUTMEG CREAM SAUCE, a small dusting of cinnamon, and chopped toasted pecans.
- 1 tablespoon butter (because we can!)
- 1 teaspoon corn starch
- 1/4 cup cold water
- 1 1/2 cups heavy cream
- 1/4 teaspoon nutmeg
- Melt butter over medium-low heat in a 2 quart pot.
- Add heavy cream and cook until hot. In a small bowl or measuring cup, combine cornstarch and water, stirring until starch is completely dissolved.
- Gradually whisk the dissolved cornstarch into the cream, making sure to whisk continuously to avoid lumps.
- Stir until the cream begins to thicken.
- Stir in nutmeg.
- Stir warm sauce over blintzes.
- 8 blintz wrappers
- 10 ounces spicy mozzarella cheese, chopped into large dice
- Divide the cheese among the blintzes.
- Finish according to the directions above.
Garnish with one of the following toppings
- Fire roasted peppers, onions, and advocado
- Your favorite marinara sauce for dipping
- Your favorite ranch dressing
Our list for blintz fillings was so extensive I couldn’t fit them all into even two or three blogs!! I hope that you will try these recipes and send me your ideas…I can’t wait to hear from you – send pictures too!!
GRILLED HOT DOG BLINTZES: