Blintz Wrapup And Cooking
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Blintz Wrapup And Cooking
  Jewish  
Last updated 6/12/2012 12:58:44 AM. Recipe ID 21564. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Blintz wrapup and cooking
 Categories: 
      Yield: 4 Servings
 
           Shaped blintzes of choice
           Butter for frying, optional
 
  Spoon a tablespoon of filling in the center of each pancake.  Fold
  both sides in towards the middle and roll up into a rectangular shape.
  
  Melt enough butter in a skillet so blintzes float slightly over the
  butter. Fry the blintzes slowly on one side until golden brown, then
  turn and fry on the second side.
  
  If the blintzes are frozen, don't thaw them.  Fry them frozen, but
  keep the heat very low, cover the pan for the first 7 to 8 minutes,
  then turn them over and fry uncovered on the second side.
  
  To bake, set them on a baking sheet and bake in a 425 degree oven
  until golden brown.
  
  FINISHING TOUCHES
  
  Serve cheese or fruit filled ones with sour cream or jam.  Serve
  savory ones according to what it goes with them.  Like some sour
  cream and chopped cilantro for the meat filled one.  Serve with a
  light fresh tomato vinaigrette for the cheese and herb ones or serve
  these alongside a steamed green vegetable.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 21564 (Apr 03, 2005)

[an error occurred while processing this directive]