Simple Dandelion Leaves that grow in your garden come with a host of health benefits. Make a tossed salad with the Dandelion Greens. You can make it simple like the one I have made of dress it up to suit your tastes. Try it!
Blintzes from Russia
Blintzes from Russia are a delicious and very
Today on in the Mega Marathon which has been christened as “Around the World in 30 Days” let us visit Russia!
If you are about my age you will remember the Span and the “Adventures of Misha.” How I used to wait to see what she came up with next.
Apeksha, my elder daughter has been always after me for pancakes. And as I was researching Russia for some reason she borrowed the laptop, the rest is history this was the page that I was on. If that was not enough after that she was
trying to convince me to do crêpes as a Sub-category in street food….
trying to convince me to do crêpes as a Sub-category in street food….
On the day I made these Blintzes it was pouring and we had a lot of guests. The idea was to remake the dish for better pics. Never got down to it. Hope to remake these delicious Blintzes again soon!
According to Wikipedia,
“A blin (pl. blini), blintchik (pl. blintchiki) or blintz is a type of thin pancake. Blintzes are thin pancakes that typically lack a leavening agent and are similar to crêpes, whereas blini are typically thicker and include a leavening agent.”
“A blin (pl. blini), blintchik (pl. blintchiki) or blintz is a type of thin pancake. Blintzes are thin pancakes that typically lack a leavening agent and are similar to crêpes, whereas blini are typically thicker and include a leavening agent.”
Traditionally, Russian blini is made with yeasted batter, which is left to rise and then diluted with cold or boiling water/ milk. When diluted with boiling water, they are referred to as zavarniye blini and were baked in a Russian oven.
Though the blini are pan-fried they are cooking of blini is still referred to as baking in Russian.
Though the blini are pan-fried they are cooking of blini is still referred to as baking in Russian.
French crêpes made from the unyeasted batter (usually made of flour, milk, and eggs) are also common in Russia. Flours used for making blini range from wheat and buckwheat to oatmeal and millet, although wheat is currently the most popular.
Blintzes are made in Jewish cuisine too; blintzes that are stuffed with a cheese filling and then fried in oil are served on holidays such as Chanukah (as oil played a pivotal role in the miracle of the Chanukah story) and Shavuot (when dairy dishes are traditionally served within the Ashkenazi minhag). Blintzes are called “blinchiki” in Russian, and are ordinarily stuffed before frying a second time. Fillings include chocolate, mushrooms, meat, rice, mashed
potatoes, and cheese.
potatoes, and cheese.
Blintzes are the traditional meal in Lithuania during Fat Tuesday.
Buckwheat blini is part of traditional Russian cuisine. They are also widespread in Ukraine, where they are sometimes known as hrechanyky (Ukrainian: гречаники), and Lithuania’s Dzūkija region, the only region in the country where buckwheat is grown, where they are called Grikių blynai.”
Blintz
Recipe Source: Tony Avey
Ingredients:
For The Blintzes:
- 2 cup Maida or APF
- 2 cup milk
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp oil
- 2 tbsp baking powder
Ingredients for the Filling:
- 1 cup fresh paneer, crumbled
- ¼ cup cream
- 1/8 cup sugar
- 1 egg yolk (optional)
- 2 tsp fresh lemon juice
- 1 tsp vanilla
- Pinch of salt
Method:
- Blend all of the blintz ingredients together using a blender or electric hand mixer. You can blend with a fork too but remember that the batter should not have any lumps.
- Warm up a non-stick tava/skillet until hot.
- The tava/skillet is ready check the heat . Sprinkle a drop of water and if it sizzles on the surface of the of the tava , your tava is ready. If the water pops or jumps out of the pan, the skillet it too hot—let it cool slightly before starting.
- Grease the tava/skillet generously with cooking oil.
- Pour the pancake batter using a 1/3 cup into the pan.
- Tilt the pan in a circular motion till the batter coats the entire bottom of the pan in a large, thin circular shape.
- Cook for 60-75 seconds until the edges of the blintz brown and the bottom of the blintz is lightly golden. The pancake is done when the centre of the pancake’s surface is dry and slightly tacky to the touch.
- Remove the pancake with a spatula and place it on a plate.
- Keep the blintzes separated by pieces of butter paper or paper towels to prevent the blintzes from sticking together.
- Similarly cook all the blintzes.
Now make the filling:
- Put all of the filling ingredients into a chutney bowl of the blender and pulse it. The filling should not be smooth. But should be well blended.
- Now let’s assemble the blintzes
- Put about 3 tblspn of filling on the lower part of the blintz, about an inch from the edge.
- Now fold the lower edge of the blintz covering up the filling, say about till the centre.
- Now fold the sides of the blintz inward, as though you’re folding an envelope.
- Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll.
- Finish them all. Then let’s fry them.
- Heat about ¼ cup of oil in a non-stick pan over medium until hot.
- Cook the blintzes in batches see that you have enough space to turn them easily in the pan. Gently lay the flapside down in the oil (take care the oil is hot).
- The oil will sizzle after 1 ½ to 2 minutes flip carefully the blintzes. They will be brown and crispy.
- Fry the flipped side again for a 1 ½ – 2 minutes till they are browned evenly.
- Serve blintzes warm as they are or topped with fruit topping, sour cream, applesauce,
whipped cream or maple syrup.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44
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Varadas Kitchen says
Sounds delicious and look a lovely golden brown.
The Pumpkin Farm says
yummy one with a filling, this will top my list of to do after mega marathon is over…
Priya Suresh says
Blintzes looks absolutely fantabulous, especially the filling sounds too good for me..
vaishali sabnani says
Very interesting recipe there..ya I too wish you had better pics, never mind you can work on it later. I like that plate you have used, looks fantastic
Srivalli says
Very lovely looking dish from Russai Archana..so fluffy!
Usha says
Looks delicious. So many of you were Misha readers! Nice to know.
Manjula Bharath says
wow wonderfully made blintzers 🙂 they look fantastic and paneer stuffing with vanilla essence in it is something interesting !! tempting one!!
Suma Gandlur says
Yummy blintzes. I made the other pancakes, oladi for Russia.
Harini-Jaya R says
These sound so yumm, Archana.
Pavani N says
Yummy looking blintzes. These were also on my to-make list, but never got around to make them. Will try your version soon.
Gayathri Kumar says
I love the way the blintzes look. I thought they are just like crepes, but stuffing and frying them would make it so addictive..
Sreevalli E says
Yummy blintzes.. Looks very delicious.
Chef Mireille says
I used to make these every weekend as part of our brunch menu at a restaurant I worked at. You are reminding me of them as now I have not made them in several years
Padmajha PJ says
Interesting recipe Archana. Its in my to-do list as well.God knows when I will make them…
Sapana Behl says
Sounds so interesting . Good one from Russia