Grandma Reilkoffs Authentic Russian Blintze Recipes

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GRANDMA REILKOFF'S AUTHENTIC RUSSIAN BLINTZE



Grandma Reilkoff's Authentic Russian Blintze image

This simple recipe has been passed down through generations and makes the lightest, fluffiest, most delicate blintzes I've ever had. Drizzle the folded blintze with melted butter (an absolute MUST), roll up with a filling, and enjoy! We like them as a big breakfast served with soft boiled eggs, pork sausages, maple syrup and strawberries with ice- or whipped cream. You can also serve them as a savoury dish with caviar or the fixings of your liking! Enjoy!

Provided by ChachaB

Categories     Breakfast

Time 25m

Yield 24-30 Blintzes, 4-6 serving(s)

Number Of Ingredients 6

3 eggs
1/2 cup flour
1 cup milk
1 teaspoon sugar
1 pinch salt
2 tablespoons oil

Steps:

  • Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can.
  • When the edges start to brown, fold in half and remove from pan.
  • Continue making one blintze per pan until batter is finished (use a couple of pans if needed).
  • NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot.

Nutrition Facts : Calories 213.7, Fat 12.8, SaturatedFat 3.5, Cholesterol 148, Sodium 122.2, Carbohydrate 16.1, Fiber 0.4, Sugar 1.2, Protein 8.3

BLINTZES



Blintzes image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 1 1/2 dozen

Number Of Ingredients 4

1 cup whole milk
4 large eggs lightly beaten
1 cup all purpose flour
1 teaspoon salt

Steps:

  • With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth. Heat a 6inch skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin) Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan.
  • Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel. Rebutter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
  • Make assorted fillings, roll up and fry, or bake or freeze for another day.

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