Strawberry Rhubarb Blintzes
From midgelet 14 years agoIngredients
- Filling: shopping list
- 2 1/2 cups sliced rhubarb (about 1/2 pound) shopping list
- 1 cup sliced strawberries shopping list
- 1/3 cup sugar shopping list
- 1 teaspoon orange zest shopping list
- . shopping list
- Blintz leaves: shopping list
- 1 cup flour shopping list
- 1 cup milk shopping list
- 3 eggs shopping list
- 2 teaspoons sugar shopping list
- Pinch of salt shopping list
How to make it
- Filling:
- Make the filling first.
- Combine ingredients in a saucepan and cook over medium heat until the rhubarb is tender and the juice has thickened slightly--about 8-10 minutes.
- Remove from heat and allow to fully cool before using
- Blintz crepes
- Combine ingredients in a blender and mix until smooth.
- Let the mixture rest for about 15-20 minutes.
- Place a non-stick pan over medium heat--ideally, the pan should be about 8 inches in diameter.
- Coat with a little butter.
- Pour 3-4 Tablespoons of batter in the pan and quickly pick the pan up off the heat and swirl it around to spread the batter thinly and evenly around the pan.
- Cook until the top is dry and the bottom is golden.
- Remove the blintz wrapper with a spatula and place it on a piece of wax paper.
- Continue cooking the wrappers, stacking them on the wax paper as you go.
- When the wrappers are cool, spoon about 2 Tablespoons of filling onto the center of the uncooked side of the blintz wrapper.
- Fold the two sides of the wrapper to the center.
- Starting at the bottom, fold the wrapper up approximately 1/3 of the way.
- Then, moving in the same direction, fold it up again to create a rectangular package.
- (If you/your family has a different folding method, feel free to improvise.)
- From here, the blintzes can be wrapped tightly and frozen for up to one month.
- When you're ready to eat, heat a little butter in a large skillet over medium heat.
- When the butter is bubbly, place
- the blintzes, seam side down and cook until golden on both sides.
- Transfer blintz to a paper towel or plate.
- Serve immediately, sprinkled with powdered sugar or with a dollop of sour cream.
The Rating
Reviewed by 5 people-
The filling here sounds so yummy! Great breakfast/brunch food, thanks!
juels in Clayton loved it -
awsome recipe love flavor combo here thanks bunches
momo_55grandma in Mountianview loved it -
I can't wait ti indulge in this one! Sounds so wonderful. Thanks for the great post!
valinkenmore in Malott loved it
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