Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 cup milk
- 2 eggs
- 1/4 tsp salt
- 1 tbsp vegetable oil
- 1 cup powidl (plum jam)
- 1/2 cup sour cream
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- Butter for frying
Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together flour, milk, eggs, salt, and vegetable oil until smooth.
2. Heat a non-stick skillet over medium heat and melt a small amount of butter in it.
3. Pour 1/4 cup of the batter into the skillet and swirl it around to coat the bottom of the pan.
4. Cook for 1-2 minutes until the edges start to curl up and the bottom is golden brown.
5. Flip the blintz over and cook for another 30 seconds on the other side.
6. Repeat with the remaining batter, stacking the cooked blintzes on a plate.
7. In a small bowl, mix together the powidl, sour cream, sugar, and vanilla extract.
8. Spoon 1-2 tablespoons of the powidl mixture onto the center of each blintz.
9. Fold the sides of the blintz over the filling and then roll it up tightly.
10. Melt a small amount of butter in the skillet and fry the blintzes, seam-side down, until golden brown on both sides.
11. Serve hot with additional sour cream and powdered sugar, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
Makes 8 blintzes
Nutritional information:
Calories: 210
Fat: 9g
Saturated Fat: 4g
Cholesterol: 75mg
Sodium: 130mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 14g
Protein: 5g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Any type of jam or fruit filling can be used instead of powidl.
- Greek yogurt can be used instead of sour cream.
Variations:
- Add chopped nuts or raisins to the powidl filling for extra texture.
- Top the blintzes with fresh fruit or whipped cream for a decadent dessert.
Tips and tricks:
- Make sure the skillet is hot before pouring in the batter to ensure even cooking.
- Use a non-stick skillet to prevent the blintzes from sticking.
- Don't overfill the blintzes with the powidl mixture or they may burst open during frying.
Storage instructions:
Store leftover blintzes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the blintzes in a skillet over medium heat and cook for 2-3 minutes on each side until heated through.
Presentation ideas:
Arrange the blintzes on a platter and dust with powdered sugar. Garnish with fresh fruit or mint leaves.
Garnishes:
Powdered sugar, fresh fruit, whipped cream, mint leaves.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the blintzes are sticking to the skillet, try adding more butter or oil to the pan.
- If the batter is too thick, add a little more milk to thin it out.
- If the blintzes are tearing when you fold them, try using less filling.
Food safety advice:
Make sure to cook the blintzes thoroughly to prevent any foodborne illness.
Food history:
Blintzes are a traditional Jewish dish that originated in Eastern Europe. They are similar to crepes and can be filled with a variety of sweet or savory fillings.
Flavor profiles:
Sweet, tangy, and creamy.
Serving suggestions:
Serve the blintzes as a dessert or brunch dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Austrian