Recipes

What Is Dish?: European Pancakes

February 19, 2020

Pancakes—you think you know ’em. That is, until you realize that the ones we’re familiar with (think Pancake House) are just one way of making them. Different regions in the world have their style of pancakes, from Japan’s okonomiyaki to Greece’s tiganites.

Blintz twice if you think this is good.

On this episode of What is Dish?,  we challenge our chef to zero in her pancake knowledge on Eastern Europe to make cheese blintzes. Blintzes are traditional Jewish pancakes. They’re similar in thickness to crepes, but are rolled into cigar shapes. Blintzes are also typically filled with farmer’s cheese and fruits.

To our delight, this one proved itself a hard one for Kimmie. That is, until about the last 10 minutes, when she shifted her guess because the dish started tasting familiar. (If you haven’t spoiled it for yourself yet, here’s your warning.) Yup, she guessed it right. Again.

BOOOOOOOOO.

Though, she did make a few mistakes here and there, e.g. mixing the sour cream with the ricotta cheese, making the batter too thick, and steaming the pancakes instead of frying. But whatever, she got it. And we have to say, her filling was even better than the original recipe. Guys—if you have any What is Dish? suggestions, let us know! Please, we really want to beat Kimmie already.

Cheese Blintz

Recipe from The Spruce Eats

  • Serves: 6-12 people
  • Active time: 40 mins
  • Total time: 1 hr
  • Difficulty: Easy

INGREDIENTS

Blintzes

  • 4 large eggs (room temperature, beaten)
  • 1/2 cup water
  • 1/2 cup milk
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup butter (for frying)

Filling

  • 1 pound ricotta (room temperature, or dry curd or farmer's cheese)
  • 1 tablespoon butter (melted)
  • 1 large egg yolk (room temperature)
  • 2 teaspoons vanilla extract
  • 1/4 cup sugar (or more to taste)
  • Garnish: sour cream
  • Garnish: fruit toppings (fresh or canned)

INSTRUCTIONS

  1. In a medium bowl, beat together 4 eggs, water, milk, salt, and flour until well-mixed. Don’t over-beat. It’s okay if small particles of flour remain as they will be absorbed during the resting period.
  2. In a medium bowl, beat together 4 eggs, water, milk, salt, and flour until well-mixed. Don’t over-beat. It’s okay if small particles of flour remain as they will be absorbed during the resting period.
  3. Heat a small skillet (about 7 inches in diameter) and add a pat of butter.
  4. Whisk the batter until smooth.
  5. Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Make sure not to let it brown.
  6. Flip and cook the other side for a few seconds.
  7. Then, turn the blintz out onto a towel.
  8. Repeat with remaining batter and pats of butter, staggering the crepes one on top of each other.
  9. To make the filling, mix together cheese, melted butter, 1 egg yolk, vanilla, and sugar in a large bowl until well-incorporated.
  10. To assemble, place one blintz on a work surface and place 1 to 2 tablespoons of filling in a line close to the edge nearest to you.
  11. Fold envelope-style.
  12. Roll up, and continue with remaining blintzes and filling.
  13. Fry the filled blintzes in butter until golden brown.
  14. Serve with optional sour cream and/or fresh or canned fruit toppings. Enjoy!
Jica Simpas Jica Simpas

Jica hopes that by writing about food she'll actually learn how to cook. But for now, she'll happily just eat everything—especially cookies.

FOLLOW
0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on

Reading