Subj : Re: Kotlety - Pt 2
To : Ben Collver
From : Dave Drum
Date : Mon Jan 09 2023 06:51:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Traditional Russian blintzes
Categories: Breads, Dairy
Yield: 20 blintzes
3 lg Eggs; room temp
3 c Milk
1 tb Grapeseed or olive oil or
- butter; melted
1 tb Sugar; more for sweet
- blintzes
pn Salt
2 c A-P flour; more, as needed
Butter
Bring eggs to room temperature.
Whisk together eggs and liquid until well combined. Add
oil, sugar and salt. Continue whisking, gradually adding
up to a cup of flour in small portions. Continue
whisking until mixture is perfectly even and the
consistency of yogurt or low-fat sour cream (should be
easily pourable, but not watery).
Place just a touch of butter at the bottom of a large
plate. Set aside.
Heat a pan to medium-high heat - the pan should sizzle
when you add in the oil!
Add a teaspoon of oil or butter, and pour in 1/4 cup of
the the batter into the pan, tilt the pan and swirl it
around to spread it thinly and evenly.
The blintz should start cooking immediately! When the
edges of the blintzes curl and bubbles appear, after
about 2 minutes per side, use a thin spatula to flip it.
Cook the blintz briefly on the other side, and remove
from pan onto the buttered plate.
Top the cooked blintz with a touch of butter. Repeat
with remaining blintzes, and transfer the blintzes onto
the plate. You can also fold cooked blintzes into
triangles.
Please note that the first blintz rarely turns out; use
this one to taste and correct the amount of sugar, flour
or salt in your batter. If mixture is too watery to cook
properly, add a bit more flour, 1 tablespoon at a time.
You can also whiz the blintz batter in a blender or
food processor to avoid any lumps.
By: Ksenia Prints
RECIPE FROM:
https://immigrantstable.com
Uncle Dirty Dave's Archives
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