Recipe courtesy of Michele Urvater
Blintzes
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
- Yield: 1 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 49
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 43 mg
- Sodium
- 74 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 45 min
- Cook: 45 min
- Yield: 1 1/2 dozen
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 49
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 43 mg
- Sodium
- 74 mg
Ingredients
Directions
- 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.
