|Water||1 Cup (16 tbs)|
|Whole wheat pastry flour||1⁄3 Cup (5.33 tbs)|
|Unrefined oil||1 Tablespoon|
|Chopped carrots||1 Cup (16 tbs)|
|Chopped mushrooms||1⁄2 Cup (8 tbs)|
|Green onions||2 , sliced|
|Chopped zucchini||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
|Tamari soy sauce||1 Tablespoon|
|Ricotta/Small curd cottage cheese||1 1⁄2 Cup (24 tbs)|
|Strawberries/Cherries||1⁄2 Cup (8 tbs)|
Beat eggs, flour, and water with a wire whisk until the batter is smooth.
Heat a 6 inch skillet (cast iron works best) over medium-high heat.
Put i teaspoon oil in the pan.
Add 2 to 3 tablespoons of batter, tilting the pan so that the batter spreads evenly over the entire pan.
Cook 2 minutes or until the bottom starts to brown.
Flip the blintz out onto a counter so that the cooked side is facing down.
Make one blintz after another in this manner until the batter is used up.
Put 1 or 2 tablespoons of one of the following fillings into the center of the cooked side of each blintz.
Roll up and brown in a little hot oil or butter.
Vegetable Filling:- Saute the vegetables in the oil.
Add the tamari.