MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Traditional Russian blintzes
 Categories: Breads, Dairy
      Yield: 20 blintzes

      3 lg Eggs; room temp
      3 c  Milk
      1 tb Grapeseed or olive oil or
           - butter; melted
      1 tb Sugar; more for sweet
           - blintzes
        pn Salt
      2 c  A-P flour; more, as needed
           Butter

  Bring eggs to room temperature.

  Whisk together eggs and liquid until well combined. Add
  oil, sugar and salt. Continue whisking, gradually adding
  up to a cup of flour in small portions. Continue
  whisking until mixture is perfectly even and the
  consistency of yogurt or low-fat sour cream (should be
  easily pourable, but not watery).

  Place just a touch of butter at the bottom of a large
  plate. Set aside.

  Heat a pan to medium-high heat - the pan should sizzle
  when you add in the oil!

  Add a teaspoon of oil or butter, and pour in 1/4 cup of
  the the batter into the pan, tilt the pan and swirl it
  around to spread it thinly and evenly.

  The blintz should start cooking immediately! When the
  edges of the blintzes curl and bubbles appear, after
  about 2 minutes per side, use a thin spatula to flip it.

  Cook the blintz briefly on the other side, and remove
  from pan onto the buttered plate.

  Top the cooked blintz with a touch of butter. Repeat
  with remaining blintzes, and transfer the blintzes onto
  the plate. You can also fold cooked blintzes into
  triangles.

  Please note that the first blintz rarely turns out; use
  this one to taste and correct the amount of sugar, flour
  or salt in your batter. If mixture is too watery to cook
  properly, add a bit more flour, 1 tablespoon at a time.

  You can also whiz the blintz batter in a blender or
  food processor to avoid any lumps.

  By: Ksenia Prints

  RECIPE FROM: https://immigrantstable.com

  Uncle Dirty Dave's Archives

MMMMM