Ingredients
-
3
-
1/2
-
1
-
1
-
1
-
2
-
-
-
-
-
-
-
-
-
Directions
Grandma Reilkoff’s Authentic Russian Blintze, 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!, Ow is book club and we read A Gentleman in Moscow and we all bring a dish to share themed from the current book I made borscht and will make these blitzes and domestic caviar THANK YOU FOR Grandma Reilkoff’s recipe!, Tomor
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Steps
|
1
Done
|
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. |
|
2
Done
|
When the Edges Start to Brown, Fold in Half and Remove from Pan. |
|
3
Done
|
Continue Making One Blintze Per Pan Until Batter Is Finished (use a Couple of Pans If Needed). |
|
4
Done
|
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. |
