I used to love these when I could eat cheese, now I love them filled with chunky apple sauce and topped with live plain yogurt (live yogurt does not contain lactose, neither does 100% dairy cream)
here is the basic recipe and method and then there are variations to make them your way.
This recipe feeds 4 and you will need a 6 inch skillet/frying pan.
Filling:
2 cups cottage cheese ( I like mine strained, just pop into a strainer and leave over a bowl for about 1 hour.)
(Keep the strained water (whey) for another use..see Variations)
1tbsp melted butter
1 large egg beaten
1tbsp cane sugar
Mix everything (do not use the whey) together well and set aside.
Variation: you may add any dried fruit, chopped small; grated lemon or orange zest; vanilla or almond extract.
The Blintz Batter:
1 large egg separated (stiffly beat the white with a pinch of salt)
1/4 tsp sea salt
1/4 tsp cane or brown sugar*
1 tsp melted butter or margarine DO NOT USE OIL
1 1/2 cups milk (nut milk is fine)
1 cup all purpose flour
In a medium bowl:
Whisk the egg yolk with the salt,adding the sugar, melted butter and the milk, whisk until everything is emulsified.
Then whisk in the flour, and continue to whisk until a smooth batter is produced.
Gently fold in the whipped egg white and fold in well.
You will need extra melted butter or margarine for the skillet (s)
Pour the melted butter into a warm skillet and add a very thin layer of batter, swirl round to cover the base and cook on one side only to golden brown over medium heat ( these are delicate crepe-like pancakes).
Turn the cooked on one side blintz onto a clean cotton towel and repeat, adding more melted butter to the skillet as needed to prevent sticking, until all is used.
* Cane sugar is less sweet than beet sugar, which I prefer.
To prepare the blintzes.
Spoon a heaping tbsp of the filling onto the fried middle of each crepe.
Fold 2 sides over the filling, then fold one end over the other (like a burrito), and place them seam side down on a board or plate covered with waxed or parchment paper.
When all are filled.
In a regular sized skillet or frying pan, heat some melted butter or margarine and fry seam side down until golden brown on top and bottom, turning once.
Serve immediately with warm fruit sauce, fresh mashed berries, powdered sugar, jams or preserves or sour cream and /or plain yogurt.
Variations:
If using whole wheat flour, add 2-4 tbsp of the whey from the cottage cheese to make the batter thin ( or if lactose intolerant like me, then add more nut milk).
In place of the cheese filling use poached fresh fruit, berries mashed with some LIVE Greek/strained yogurt and honey.
These are great if served with mashed bananas and chocolate chips.
Add any spice you prefer to the filling, ground cinnamon, all spice, cloves, cardamon.
Add any chopped nuts to the filling.
These are fantastic brunch or breakfast treats
Also try adding some cornmeal or ground oatmeal to the batter mix for a more crunchy blintz.
These are great eating and have been around for ages.
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