Heat a 10 inch non stick skillet over medium high heat.
Blintz food. Pour in about 14 cup. Spray or brush lightly with vegetable oil. Whisk remaining eggs sugar flour butter milk and baking powder in separate bowl until blended. This one was adopted as a specialty of shavuot when it is customary to eat dairy dishes.
Add flour sugar salt. Reprinted from the book of jewish food published by alfred a. Turn the blintz upside down onto a clean towel. Heat skillet or crepe pan mediumhigh heat.
Cook the blintz on one side only until the top blisters and it looks dry around the edges. Beat eggs and milk together. Refrigerate for 30 minutes. We like to serve them with fruit pie fillings like apples blueberries or cherries and then put a dollop of sour cream and powdered sugar or cinnamon sugar on them.
Pancakes of every kind with various fillings called palacsinta are common in hungary. Try them with a fresh berry sauce. Rebutter the skillet if need be every 2 or 3 blintzes. Cover over medium heat until lightly browned on one side.
Chef johns cheese blintzes filled with a lemon ricotta cream cheese mixture are perfect for a special brunch. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon. Spread 13 of the batter onto bottom of 13x9 inch baking dish sprayed with cooking spray. Or until center is set.
Serve either with sour cream and powdered sugar or maple or chocolate syrup. Add water and melted butter or oil. When the edges start to brown fold in half and remove from pan. Blintzes are of hungarian origin.
Cover with neufchatel mixture then remaining batter. Sweet blintzes carry on the tradition of cheese and fruit fillings. Continue making one blintze per pan until batter is finished use a couple of pans if needed. 4 bake 45 min.
Pour in 1 12 teaspoons batter spread batter completely over bottom of pan. Use a hot but not quite smoking non stick pan covering the bottom of the pan thinly with batter. They are traditionally served for shavuot and less commonly for chanukah and other jewish holidays. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.
For each blintz melt 1 teaspoon butter in a 7 skillet.