Strawberry Rhubarb Blintzes

May 17, 2010 at 10:09 am 1 comment

From myjewishlearning. com

Strawberry Rhubarb Blintzes

This recipe highlights one of spring’s most dazzling fruit and vegetable combinations and makes 10-12 blintzes.

Filling:
2 1/2 cups sliced rhubarb (about 1/2 pound)
1 cup sliced strawberries
1/3 cup sugar
1 teaspoon orange zest

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 leaves:
1 cup flour
1 cup milk
3 eggs
2 teaspoons sugar
Pinch of salt

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.

Thanks to Marsha Fabel for submitting this recipe!

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Entry filed under: Recipe.

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1 Comment Add your own

  • 1. Janaki  |  June 4, 2010 at 4:14 am

    i made these blintz’s for shavuot, and they were fabulous, and easy – ended up with extra strawberry/rhubarb filling, which works well over ice cream.

    Reply

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