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Blintzes (Crepes) Recipe

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This recipe for Blintzes (Crepes), by , is from Ema's Jewish Transylvanian Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carmela Abraham
Added: Thursday, March 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups flour
3 eggs
1 cup milk
1/4 cup water
1/2 tsp salt
3 T vegetable oil

Directions:
Directions:
Mix all ingredients in blender or food processor until very smooth. If it is too thick, add water or milk. Recommended to use a special frying pan for crepes. Add a little oil to the pan. When it is very hot, add enough liquid to cover the pan and fry on both sides until golden brown.

Cheese filling
Mix white cheese with vanilla sugar (or add a little vanilla extract) and a little instant vanilla pudding. In a cup add boiling water to raisins and let stand for 10 minutes. Mix raising with cheese and fill the crepes. Can be served with powdered sugar.

Mushroom filling
400g cut mushrooms
2 chopped onions
Chopped parsley
salt
pepper

White sauce
4T margarine
3T flour
2 cups warm milk
salt
pepper
Cook the sauce. Mix one cup of the sauce with the mushrooms. Fill the crepes with the mushrooms. Arrange them side by side in a pyrex dish, pour the sauce, add shreded cheese and bake.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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