Ingredients
- 1 cup washed blueberries
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- Pinch spice like nutmeg or allspice
- 12 ounces farmers cheese", "1 egg yolk", "1 tablespoon melted butter", "2 tablespoons sugar", "4 tablespoons plumped up raisins, optional", "8 ounces farmers cheese
- 4 ounces cream cheese
- 1 cup chopped herbs such as chives
- parsley
- mint
- basil
- 1 egg yolk
- Salt and pepper
- 2 tablespoons vegetable oil
- 1/2 cup chopped onions
- 1 teaspoon ground chili or cumin
- 12 ounces cooked ground meat or chicken
- Minced fresh seeded jalapeno peppers
- Salt
- 1 tablespoon sour cream
Instructions
- In a mixing bowl combine stuffings.
- Fill and fry For Blintz Wrap-Up and Cooking:
- Shaped blintzes of choice Butter for frying, optional
- Spoon a tablespoon of filling in the center of each pancake.
- Fold both sides in towards the middle and roll up into a rectangular shape.
- Melt enough butter in a skillet so blintzes float slightly over the butter.
- Fry the blintzes slowly on one side until golden brown, then turn and fry on the second side.
- If the blintzes are frozen, don't thaw them.
- Fry them frozen, but keep the heat very low, cover the pan for the first 7 to 8 minutes, then turn them over and fry uncovered on the second side.
- To bake, set them on a baking sheet and bake in a 425 degree oven until golden brown.
- Finishing Touches: Serve cheese or fruit-filled blintzes with sour cream or jam.
- Serve savory ones according to what goes with them, like some sour cream and chopped cilantro for the meat-filled blintz.
- Serve with a light fresh tomato vinaigrette for the cheese and herbed blintzes or serve these alongside a steamed green vegetable.
- In a mixing bowl combine any of the stuffings.
- Fill and fry.
- Yield: enough for about 12 blintzes
- Cook onions in vegetable oil.
- When tender, add chili or cumin, cooked meat and jalapeno peppers to taste; season with salt and add sour cream.
- Yield: enough for about 12 blintzes
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