Add flour sugar salt.
Blintz food. Heat a 10 inch non stick skillet over medium high heat. Use a hot but not quite smoking non stick pan covering the bottom of the pan thinly with batter. Chef johns cheese blintzes filled with a lemon ricotta cream cheese mixture are perfect for a special brunch. Pour in 1 12 teaspoons batter spread batter completely over bottom of pan.
Beat eggs and milk together. Or until center is set. They are traditionally served for shavuot and less commonly for chanukah and other jewish holidays. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.
4 bake 45 min. Add water and melted butter or oil. Lift pan and spread batter to edges as best you can. Sweet blintzes carry on the tradition of cheese and fruit fillings.
Cook the blintz on one side only until the top blisters and it looks dry around the edges. When the edges start to brown fold in half and remove from pan. Spray or brush lightly with vegetable oil. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.
Cover with neufchatel mixture then remaining batter. Blintzes are commonly filled with farmers cheese or fruit. Blintzes are of hungarian origin. Turn the blintz upside down onto a clean towel.
Pour in about 14 cup. Continue making one blintze per pan until batter is finished use a couple of pans if needed. Heat skillet or crepe pan mediumhigh heat. For each blintz melt 1 teaspoon butter in a 7 skillet.
We like to serve them with fruit pie fillings like apples blueberries or cherries and then put a dollop of sour cream and powdered sugar or cinnamon sugar on them. Refrigerate for 30 minutes. Cover over medium heat until lightly browned on one side. This one was adopted as a specialty of shavuot when it is customary to eat dairy dishes.
Serve either with sour cream and powdered sugar or maple or chocolate syrup. Spread 13 of the batter onto bottom of 13x9 inch baking dish sprayed with cooking spray. Step 5 bake on the middle shelf for about 10 15 mins or until warmed through. Rebutter the skillet if need be every 2 or 3 blintzes.
Reprinted from the book of jewish food published by alfred a.