Blintzes recipe (savory filled pancakes)
For this version of our pancakes around the world, we made the Jewish version of a pancake, which is called a blintze or Blintzes in plural. Now to be quite honest; I found the difference with regular pancakes negligible. They’re virtually the same as the Dutch pancakes or as crepes.
The difference really is that blintzes are generally served filled with something and traditionally baked twice. Once before they’re being filled and once after they’re filled.
Blintzes
These blintzes were part of our (Trissa from Trissalicious and Nurit from Family Friendly Food) series around pancakes. We previously made Dutch poffertjes and Russian blini and now it was time to make blintzes.
Initially I made a sweet version of the blintzes and was less then impressed. I mean, yes it was tasty but I did not really see any difference with regular pancakes. There is a big difference between American pancakes and Dutch pancakes. A blintze is essentially the same as a Dutch pancake or a french crepe if you want. Those are slightly different but not too much.
The magic is in the filling
After some more reading up on what a blintze really is I found out that the key here is in the filling. Generally a blintze has a savory filling and is baked twice. Now the baking twice I have not done. At the time I was making this recipe I didn’t know and while I think baking it twice would be insanely good, the ones I made are not. If you’re looking for a more authentic recipe this might be the one.
I made the blintzes like I would have made any other crepes and created a filling with leftovers from the fridge. That makes this the perfect way to use up whatever you have left.
I added ground beef, chorizo, ham, bell peppers, mushrooms and made it all stick together by adding some cream cheese to it.
I spread the filling over the blintzes, folded it up and served it like that. Now I did not have a lot of vegetables leftover in the fridge, except the bell peppers and the mushrooms but you can add other vegetables to it if you like.
I will definitely be trying to double bake them for next time!
Blintzes
Ingredients
Batter
- 2 eggs
- 375 ml milk
- 2 tablespoons oil
- 120 g flour
- 1/4 teaspoon salt
- Butter for baking
Filling
- 2 large Red bell pepper cut into small cubes
- 3 Spring onion cut finely
- 100 g Mushrooms cut into slices
- 100 g Chorizo cut into small bits
- 100 g Ground beef
- 100 g cream cheese
- 3 tbsp fresh chives cut
- Mix all the ingredients together to make the batter and start baking them! Make them thin, much thinner and bigger as your average american pancake, but if you’re dutch; they are the same as a regular crepe… You need them to be the same thickness.
- Heat a large pan with some butter or oil and bake the bell peppers until cooked. Add the mushrooms and cook until done. Now add the chorizo and the ground meat.
- Cook until everything is cooked. Drain any excess fat if necessary. Chorizo can sometimes release quite a lot of fat. Better to drain of anything you don't need.
- Now season your filling with the chives and salt and pepper. Mix the cream cheese in and spread over your blintzes. Fold it up and serve right away.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
