Classic Blintz Leaves Misc Recipes


Home  >  Recipes  >  Misc Recipes   >  Classic Blintz Leaves Recipes


Share |


Recipe Search









Top Search

 chicken   cake   cheese   cakes   grill   muffins   roll   pizza   burger   checkerboard   curry   wine   tuna   sweet potato   mousse   steaks   souffle   lasagna      kaposzta salata   lassi   medovnik   gluten free   dipping sauce   hungarian   guacamole   butter cookies   lemonade   blueberry fungee   apple cake   urdu   Condensed Milk Recipe   biryani   shawarma   donuts   bombay biryani   puff pastry    chicken chilli   Indian Chicken Curry   beirox   blueberry funge   birthday cake   Danish Pastry    Burfi   nuggets   samoosa   ampalaya   dum biryani   moosa   gulab jamun   cheddar cheese   1994 3rd Place   drumsticks   kanum ma kang mung   red wine and rosemary porterhouse   lamb stew with rosemary dumplings   chicken pasta   mustard meatloaf   Cream Cheese Recipe   skillet enchiladas   cheese balls   apple Salsa   targine   chinese rice   apple custard   phirni   pepsi   Baklava   tuna ring   lemon lime soda   salsa sauce   chocolate cookies   aljotta   pinacolada   flounder   whelks   apple pinwheels   frappuccino   fajita chicken   potatos   albanian   crab mousse   tartar sauce   plain cake   coca cola   key lime cake   mister saleem   ground cherry pie   white sauce   BBB   electric lemonade   chicken picata   turkey wrap   apricot muffins   vanilla cream cake   lemon lime   cheese pizza   vegetable biryani   3B   Lunchbox  


Classic Blintz Leaves

Ingredients:

............................
-...........................
-.............
CLASSIC BLINTZ LEAVES
=====================


Method:

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
briefly.
....................................................................
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




 Classic Beet Borscht   Classic Macroni   Classic Barbecued Spareribs   Classic Lasagne   Classic Borekas   Classic Blintz Leaves   Classic German Burgers   Classic Ragu Bolognese   Classic Challah   Classic Macaroni Salad   Classic Quiche   Classic Challa   Classic English Muffins   Classic Sticky Buns   Classic Risotto   Classic Potato Kugel   Classic Margarita   Classic Spinach Lasagna   Classic Cole Slaw   Classic Prime Rib   Classic Polenta   Classic Baked Manicotti   Classic Cannoli - Cannoli Alla Siciliana   Classic Cassoulet   Classic Mexican Flan   Classic Bistro Potato Gratin Dauphinoise   Classic Italian Meatballs   Classic French Fries With Chili Salt   Classic Quiche Lorraine   Classical Pesto With Fettuccine   Classic Swiss Fondue   Classic Spaghetti Carbonara   Classic Martini   Classic Lasagna   Classic Red Chili Sauce~ New Mexico-style   Classic Red Chili Sauce, New Mexico-style   Classic Raspberry Vinaigrette   Classic Torani Italian Cream Soda   Classic Spinach Spread 

 

 

Copyright 2009 - 2018, All rights reserved, PagesPak.com