Russian Blintzes

Easter brunch idea….how about Russian blintzes and homemade rope sausage from Fareways.   I picked some up this week. 

I love blintzes.  I think I was introduced to them over 30 years ago and every so often make them when I have strawberries and Ricotta cheese in the house.  Here is my recipe.  They always go over well for a brunch and you can make them ahead of time and just brown them before you serve them.

Batter

1 cup flour

2 eggs

Pinch of salt

1 1/2 cups milk 

2 tablespoons butter, plus additional butter for frying

Yields 12 Blintzes

Filling

1 pound Ricotta cheese

1 tablespoon sugar (sweeten to your taste)

Pinch of salt

1 tsp. of vanilla extract

1 tsp. ground cinnamon

2 tbsp. sour cream

Topping

Whipped cream or sour cream

Canned strawberry pie filling, apple pie filling or your favorite fruit. 

Blintzes are like crepes, but are from Russia.  You can top with strawberries, raspberries or blueberries. 

To make the filling, combine the cheese, sour cream, sugar, salt, vanilla  and cinnamon and stir with a fork until smooth.

To make the batter, in the blender add eggs and milk and the salt. Blend until mixed very well.  Add the flour slowly and beat until free of lumps. Stir in the melted butter.  Works best if you let rest for 10 minutes before frying the blintzes.  It should be quite runny for thin blintzes.

Starting at the center of a heated skillet or crepe pan greased with butter or nonstick spray, pour in the batter in a thin stream, tilting the pan to spread the batter evenly. Cook over low heat when starting, increasing heat as soon as the pancake is smooth and firm on top and the bottom is lightly browned. Turn out bottom side up, and spread evenly with 1 tablespoon of the filling.

While each successive pancake is in the skillet, the preceding blintz can be filled and rolled up.  You roll them up like a burrito; first turn in the ends and then roll the blintz.  When all the blintzes are done, add more butter to the skillet and brown the blintzes lightly on both sides until firm.

Serve with favorite fruit and whipped cream or sour cream.  I prefer the whipped cream.  You may serve them plain if you like and just sprinkle them with powdered sugar and serve fresh fruit on the side. 

Fry up your sausage on both sides until it is nice and brown and serve it with the blintzes. 

You can also freeze any left over blintzes and just reheat when you like. 

Blintzes can also be made savory if you wish to omit the sugar, vanilla and cinnamon.  You can add well drained cooked spinach or mashed potatoes and top with sour cream and bacon.  Let your imagination go.  I of course always go with the sweet. 

Hoping you have a blessed Easter and enjoy this day.  Be happy and may God bless you and yours.