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