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Blintzes are egg batter pancakes from the
Jewish culinary tradition. These are done the traditional way,
filled with lox (smoked salmon) and topped with sour cream. A
wonderful holiday or Sunday brunch dish.
Smoked Salmon Blintzes
with Sour Cream and Chives
1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons coarse salt
2 teaspoons baking powder
4 large eggs
1 1/3 cups milk
1 cup water
3 tablespoons finely chopped chives
1 (16-ounce) container dry curd cottage cheese
1 (16-ounce) container small curd cottage cheese
3 large egg yolks
1 lemon zest (about 1 1/2 teaspoons)
2 tablespoons finely chopped chives
1/2 pound Nova Scotia lox, sliced and finely diced
3 tablespoons butter
5 tablespoons corn oil, divided use
1 pint sour cream
- Resift the flour with the salt, baking
powder, and pepper into a large bowl. In a separate bowl beat
the eggs, and then add the milk, water and chives. Make a well
in the sifted ingredients, pour in the liquid ingredients, and
combine with a few strokes. Ignore the lumps, they will dissolve
when you stir the batter before making the crepes. Let the batter
rest for 30 minutes at room temperature.
- While the batter is resting make the filling.
In the work bowl of a food processor combine the two types of
cottage cheese, the egg yolks, lemon zest, and pepper. Process
for one minute. Remove to a medium-sized bowl and gently stir
in the lox and chives. Taste and adjust seasonings if necessary.
- Using a 5 to 6-inch crepe pan make the
crepes. Allow about 3 tablespoons of batter per crepe. Have the
pan well-heated before beginning. Using about 2 tablespoons of
the oil, brush the pan
with a little of the oil before adding batter each time. Cook
each crepe on one side until lightly browned, then turn and cook
just a few seconds on the other side. Remove to waxed paper to
cool. As the pancakes cool, stake between sheets of waxed paper.
- Divide the filling among the crepes, allowing
about 1/4 cup per crepe. Fold up envelope-style, by first folding
the bottom to cover the filling, then folding over the two sides.
Allow the seam to be on the bottom of the blintz. (The blintzes
can be made to this point ahead of time and refrigerated or frozen.)
- In a 10-inch skillet heat one tablespoon
each of the butter and oil. Sauté the blintzes over medium
heat, allowing them to brown nicely on both sides. Add more butter
and oil to the pan as needed. Keep warm in a 200°F (95°C)
oven while completing the batches.
- When ready to serve, stir the sour cream
until smooth and creamy. Place two blintzes in the center of
the warmed plate, spoon sour cream over them and garnish with
Makes 24 blintzes.
Recipe courtesy of Kathleen Taggart.
Photograph is the property of Nestlé®
and Meals.com, used with permission.
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