Classic Blintz Leaves Misc Recipes

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Classic Blintz Leaves




Blintzes are popular on Shavuot, when dairy dishes are eaten. These
basic blintz leaves ++ thin pancakes ++ can be filled with a variety
of sweet or savory fillings, then fried to a golden crisp brown or
baked with a variety of sauces. They can also be frozen, taken
straight from the freezer, and fried in hot maragrine or oil over low
heat. The first variation is made with fewer eggs, resulting in a
thin , soft, pliable, but firm, pancake. Be sure to refrigerate
batter for at least 2 hours ++ to prevent rubberiness ++ then stir
BLINTZ BATTER #1: 2 ea Eggs 1 1/4 c Flour 1 1/2 c Water or Milk 1/4
ts Salt BLINTZ BATTER #2: 4 ea Eggs 1/4 ts Salt 2 tb Oil 1 c Flour;
sifted 1 1/4 c Water or Milk Mix together all ingredients in a food
processor, blender or electric mixer for about 1 minute until smooth.
Scrape sides down using a spatula. Mix for 10 more seconds.
Refrigerate for 2 hours. Stir slightly before using. Batter should
have the consistency of cream. Lightly oil a 7 or 8-inch frying pan
and heat. Pour in 2-3 tablespoons of batter, tilting pan quickly from
side to side to distribute a thin coating evenly on the bottom. Pour
back any excess batter. Cook over medium-high heat until top of
blintz is dry. Turn blintz out of pan and stack on a clean, dry tea
towel. Yields about 16-18 blintz leaves. VARIATIONS: CHOCOLATE BLINTZ
LEAVES: Add 4 tablespoons of cocoa and 4 tablespoons of sugar to
batter. WHOLE WHEAT BLINTZ LEAVES: Substitute 1 cup of whole wheat
flour for white flour, and add 1/8 cup more water. DESSERT BLINTZES:
Add to either batter 2 tablespoons of sugar, 1 tablespoon of brandy,
and 1/2 cup of orange juice in place of 1/2 cup pf water. From:
Classic Kosher Cooking by Sara Finkel Transcribed

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