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Blintz

I.am.Vegetarian's picture
Ingredients
  Flour 8 Ounce
  Boiled milk/Reconstituted dried milk /tinned milk 1⁄2 Pint, cooled
  Sugar 1 Teaspoon
  Egg yolk 1
  Fresh yeast/2 level teaspoons dried yeast 1⁄2 Ounce
  Oil 1 Teaspoon
  Mushrooms 4 Ounce, chopped
  Butter 1 Ounce
  Condensed mushroom soup 3⁄4 Can (7.5 oz) (1 Small Tin)
  Cheese 2 Ounce, grated
Directions

MAKING
1) In a bowl, combine the flour, milk, sugar, egg yolk and yeast together with a wooden spoon. Then keep in a warm place for 10 minutes.
2) Add further milk or water to make a pouring consistency and gradually fold in the stiffly beaten whites.
3) In a heated pan with oil, pour in the batter, tilt and cover the bottom of pan.
4) Turn the pancake, when bubbly and brown.
5) Remove and stack the pancakes on a dish, with a greaseproof paper between the pancakes.
6) In a skillet, saute the mushrooms in butter, then stir in the condensed soup and little cheese to make a soft creamy paste.
7) Place a spoonful of the mixture over the pancake and fold over.
8) Arrange the pancakes side by side on a dish, sprinkle over with rest of the cheese and place under a grill to brown.

SERVING
9) Serve immediately with the green salad.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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