Meat Filled Blintzes Recipes

TRADITIONAL CHEESE BLINTZES

Steps:

• Beat eggs in a bowl. Add milk, oil, and 1/2 teaspoon salt. Beat in flour using an electric mixer until well blended. Let batter stand for 15 to 30 minutes.
• Mix the remaining 1 teaspoon salt, cottage cheese, sugar, sour cream, egg yolk, and cinnamon together in a bowl to make the filling.
• Melt butter in a 6- to 7-inch skillet. Spoon a portion of the batter onto the skillet; cook until lightly browned on the bottom, about 3 minutes. Turn out onto a tea towel. Repeat with the remaining batter, thinning with small amounts of water if necessary and greasing the pan after every 2 to 3 blintzes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Melt the remaining butter in the skillet over low heat, about 1 minute.
• Place a blintz on a clean work surface with the uncooked side up. Add 1 tablespoon filling and roll up, completely covering the filling. Place on the prepared baking sheet. Repeat with the remaining blintzes. Brush filled blintzes with melted butter.
• Bake in the preheated oven until brown, 15 to 20 minutes.

MEAT-FILLED BLINTZES

Steps:

• Blintz: Beat eggs and milk together.
• Add flour, sugar, salt.
• Add water and melted butter or oil.
• Heat skillet or crepe pan medium/high heat. If needed, grease pan for each blintz.
• Pour about 1/3 cup batter and tilt pan to cover bottom.
• Blintz is done when bottom starts browning and top no longer looks wet. No need to flip.
• Filling: Fry onion.
• Add meat, cook well. If you like, add two tablespoons flour for consistency.
• Add salt, pepper, or other seasonings.
• Use 2-3 tablespoons filling for each blintz. Fold in 2 sides and roll up.
• (I usually skip this next step) Bake in 400 oven 8-10 minutes or til brown.
• Serve with sour cream!

FRESH BLUEBERRY BLINTZ FILLING, CHEESE FILLING, HERBED FILLING, SOUTHWEST FILLING, AND HOW TO MAKE A BLINTZ

Steps:

• In a mixing bowl combine stuffings.
• Spoon a tablespoon of filling in the center of each pancake. Fold both sides in towards the middle and roll up into a rectangular shape.
• Melt enough butter in a skillet so blintzes float slightly over the butter. Fry the blintzes slowly on one side until golden brown, then turn and fry on the second side. If the blintzes are frozen, don't thaw them. Fry them frozen, but keep the heat very low, cover the pan for the first 7 to 8 minutes, then turn them over and fry uncovered on the second side. To bake, set them on a baking sheet and bake in a 425 degree oven until golden brown.
• Finishing Touches: Serve cheese or fruit-filled blintzes with sour cream or jam. Serve savory ones according to what goes with them, like some sour cream and chopped cilantro for the meat-filled blintz. Serve with a light fresh tomato vinaigrette for the cheese and herbed blintzes or serve these alongside a steamed green vegetable.
• In a mixing bowl combine any of the stuffings. Fill and fry.
• Cook onions in vegetable oil. When tender, add chili or cumin, cooked meat and jalapeno peppers to taste; season with salt and add sour cream.

UKRAINIAN CHEESE BLINTZES

Steps:

• In a large bowl, mix together cheese, eggs, 3/4 cup flour, sugar, and salt. Place baking soda in a small bowl and add vinegar; mixture will fizz. Add baking soda mixture to bowl with cheese mixture. Using a hand-held electric mixer, mix until firm and solid. Stir in raisins.
• Place remaining 1/2 cup flour in a small, shallow dish. Working in batches (about four at a time), scoop out cheese mixture using a tablespoon, and, using floured hands, form into a 2 1/4-inch ball. Roll ball in flour mixture and pat using your hands to form a patty shape and remove excess flour.
• Heat canola oil in a large nonstick skillet over medium heat; add patties and cook until golden brown, turning once, about 6 minutes per side. Transfer to a plate and dust with confectioners' sugar, if desired. Let stand for 5 minutes before serving.

GRANDMA REILKOFF'S AUTHENTIC RUSSIAN BLINTZE

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.