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  Eggs 2
  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)
  Honey/Cherries 2 Tablespoon
  Nutmeg/Cherries 1 Dash

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.

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Blintzes Recipe