What is Blintz?
Blintz is a thin pancake, often filled with cottage cheese or fruit. Blintz comes from Russia, where it can also be called blin or blini . The pancake is like crepe, but it is cooked twice. It is first prepared as a crepe, then the ingredients are added to the center and the pancake is folded into a rectangular shape and fried in hot oil. It is made of a dough containing yeast that causes it to rise and is stronger than crepe. Russian traditions dictated the serving of Blintz in awakening and on certain religious holidays, as determined by the Russian Orthodox Church. Slintzes are often prepared for Hanukkah because they are fried in oil after they are stuffed. One can also buy quality frozen Blintzes for preparation on saints or any other day Prona Tom. Blintzes can also be obtained in Russian and Jewish delicacies.
When no yeast is present, Blintz is quite simple. It consists of flour, eggs and milk. MinorityLa potatoes instead of wheat flour, which suggests that potato flour produces lighter blindz. The yeast variety must be thinned with milk or water before cooking, and it is not unusual to see the Russian blatz prepared from buckwheat or oatmeal.
Many chefs encounter their fall in the preparation of Blintz, because Blintz very often holds in a pan or cannot cook properly. Cookbooks recommend using a crepe pan, so the size is controlled. Filling the pelvis is a common mistake. Only about two or three teaspoons are needed to cover the pan and create a thin blintz. An undoubted or well -oiled pelvis that is correctly heated.
Further recommendations for BLINTZ preparation suggest that the dough to sit at least thirty minutes before cooking. The dough can also be stored in the refrigerator for up to two days. When the dough has a rest time, wheat becomes less sticky, leading to thinner pancakes.
When filling Blintz, most chefs recommend waiting for the pancake to cool fully. Fill packages should be added in a hot pan and first boiled on the folded side. Slintzes should be served hot. The fruit variety is particularly good when the hill of sour cream is added. Also BLINTZES or BLINI served with caviar are usually covered with sour cream.
Blintzes filled with cottages or farmer cheese can be poured with fruit sauce and small powder sugar to form a sweet desert. The Blintz variant from Austria is paatschinten , which rolled around apricot jam rather than folded. Crupted nuts and powder sugar, paletochinken is an excellent and unusual dessert.