This recipe comes from my Russian grandmother. The word blintze can be singular or plural. Our family pronounces it BLINT-zee or plural BLINT-zees. My comments refer to how it was spoken in my own home, and are not intended to be a Russian grammar lesson. I know only a very few Russian words.
2 C. flour
½ t. salt
1 t. sugar
4 C. milk
Mix ingredients in a bowl. Add a bit more milk if the batter is too thick, or a bit more flour if it is too thin. Cook in a frying pan or skillet over medium heat. Teflon pans are great for this! Put some batter in a measuring cup then lift up the skillet and kind of tilt it in a rotary motion as you pour in batter. Try to spread it out very thinly like a crepe, not thick like a pancake. Note that the diameter of the finished blintze should be about 10 inches, the size of a dinner plate. These are not small like crepes!
Cook the blintze until the edges are just slightly brown and then turn it over with a thin spatula or a dull knife. Continue cooking a bit more, then see how it comes out. Adjust the thickness of the batter and/or the cooking time to achieve the best result. I usually end up throwing away the first blintze. Fold the finished blintze in half and stack them on a plate in a warm oven.
These can be served many ways. My family usually cooks blintze for breakfast. Fold them in quarters and serve them like pancakes, with butter and maple syrup. (Two blintze per serving.) Or serve them with 1-2 soft boiled eggs over the top. (Also two per serving.)
Here is another great way to serve them, as a breakfast or as a dessert:
½ C. strawberries, chopped (per blintze)
1 T. sugar (per blintze)
Place a blintze best side down on a plate and put some strawberry-sugar mix in the middle. Fold left and right sides in to cover the strawberry mixture, then fold in the top and bottom sides to complete the packet. Flip it over and store the completed packets in a large casserole dish or an aluminum covered cookie sheet. Warm each packet individually in a bit of melted butter in a skillet, or warm the whole thing for a short time in a 350° oven. The strawberries must be warm to medium hot! Serve them topped with sour cream, or top them with melted butter and a sprinkle of sugar.
Credit: From my grandmother!
Filed under Breakfast Tagged Russian, desserts, family recipe, breakfast