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home > recipes > eggs / dairy > strawberry rhubarb blintzes
Yield: 10 - 12 servings Filling: 2 1/2 cups sliced rhubarb (about 1/2 pound) 1 cup sliced strawberries 1/3 cup sugar 1 teaspoon orange zest Blintz leaves: 1 cup flour 1 cup milk 3 eggs 2 teaspoons sugar Pinch of salt A filling of luscious strawberry and rhubarb making 10-12 blintzes. Blintzes are simply crepes. This recipe may be prepared and frozen Filling: 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 crepes 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.

Strawberry Rhubarb Blintzes


SUBMITTED BY
list all recipes for EGGS-DAIRY (98)
list all recipes by BUTTERFLYDOG (1134)


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keyword: strawberry
keyword: rhubarb
keyword: blintzes
recipes for eggs-dairy
recipes by butterflydog
Email Address:
(posted June 2, 2009)

Yield: 10 - 12 servings

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

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

A filling of
luscious strawberry and rhubarb making 10-12 blintzes. Blintzes are simply crepes. This recipe may be prepared and frozen

Filling:
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 crepes
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.


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