Blintzes are egg batter pancakes from theJewish culinary tradition. These are done the traditional way,filled with lox (smoked salmon) and topped with sour cream. Awonderful holiday or Sunday brunch dish.
Recipe: Smoked Salmon Blintzeswith Sour Cream and Chives
1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons coarse salt
2 teaspoons baking powder
4 large eggs
1 1/3 cups milk
1 cup water
3 tablespoons finely chopped chives
Resift the flour with the salt, bakingpowder, and pepper into a large bowl. In a separate bowl beatthe eggs, and then add the milk, water and chives. Make a wellin the sifted ingredients, pour in the liquid ingredients, andcombine with a few strokes. Ignore the lumps, they will dissolvewhen you stir the batter before making the crepes. Let the batterrest for 30 minutes at room temperature.
While the batter is resting make the filling.In the work bowl of a food processor combine the two types ofcottage cheese, the egg yolks, lemon zest, and pepper. Processfor one minute. Remove to a medium-sized bowl and gently stirin the lox and chives. Taste and adjust seasonings if necessary.
Using a 5 to 6-inch crepe pan make thecrepes. Allow about 3 tablespoons of batter per crepe. Have thepan well-heated before beginning. Using about 2 tablespoons ofthe oil, brush the pan
1 (16-ounce) container dry curd cottage cheese
1 (16-ounce) container small curd cottage cheese
3 large egg yolks
1 lemon zest (about 1 1/2 teaspoons)
2 tablespoons finely chopped chives
1/2 pound Nova Scotia lox, sliced and finely diced
3 tablespoons butter
5 tablespoons corn oil, divided use
1 pint sour cream
with a little of the oil before adding batter each time. Cookeach crepe on one side until lightly browned, then turn and cookjust a few seconds on the other side. Remove to waxed paper tocool. As the pancakes cool, stake between sheets of waxed paper.
Divide the filling among the crepes, allowingabout 1/4 cup per crepe. Fold up envelope-style, by first foldingthe bottom to cover the filling, then folding over the two sides.Allow the seam to be on the bottom of the blintz. (The blintzescan be made to this point ahead of time and refrigerated or frozen.)
In a 10-inch skillet heat one tablespooneach of the butter and oil. Saut the blintzes over mediumheat, allowing them to brown nicely on both sides. Add more butterand oil to the pan as needed. Keep warm in a 200°F (95°C)oven while completing the batches.
When ready to serve, stir the sour creamuntil smooth and creamy. Place two blintzes in the center ofthe warmed plate, spoon sour cream over them and garnish withthe chives.
Makes 24 blintzes.
Recipe courtesy of Kathleen Taggart.
Photograph is the property of Nestl ®and Meals.com, used with permission.
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