This is one of my favorite photos of our Pop and Mom, Moisi and Nadia. It was taken at a celebration of our brother Leonard’s marriage to Mandy in 2006. The celebration happened in Dallas, Texas. Another favorite photo below of me and my sister Lana at that same celebration in Dallas. Thirteen years younger and for me many pounds lighter.
I’m sharing our mom’s recipe for her blintzes. Nadia’s Blintzes were the favorites of many especially our Pop. We learned all of our Russian cooking from our mom.
A few years ago my sister Lana took photos of me making blintzes that I’m including here. I nicked these photos off her blog.
Nadia’s Blintzes
6 eggs
4 cups whole milk
1/2 tsp. salt
2 Tbsp. sugar
1-1/2 cups flour
1/2 Tbsp. oil
Scald the milk. Beat the eggs. Slowly add the milk to the eggs while continuing beating. Add salt, sugar and oil, beat until blended. Slowly beat in the flour until combined.
I use two 10″ heavy Teflon pans to cook the blintzes. You might want to just start with one till you get this process down. Heat the pan. Coat the pan lightly with oil. (I use a piece of cheesecloth to coat the pan with oil and if needed I’ll coat again into the cooking process). Use a 1/3 cup measure to dip into the mixing bowl (you don’t have to fill to the top just use a uniform measure of the liquid for each blintz) Pour into frying pan and swirl the pan to coat the bottom evenly.
Cook until the blintz turns a nice golden brown. With a spatula loosen the edges and flip the blintz and brown on the other side. Remove from pan and let cool on a dish cloth.
Repeat the process. Sometimes the only hindrance to these flipping and cooking well is the temperature of the pan. You’ll have to experiment to get it at the magic temp. Start at medium. After the blintzes are cooled you can stack them. They can be frozen at this time if you would like. This recipe will make approximately 24 blintzes.
Cheese filling for the blintzes:
1- carton of ricotta cheese (8 oz. size)
(You can also use cottage cheese, hoop cheese or farmers cheese)
1 egg
1 tsp. vanilla
1-2 tbsp. sugar
16 ounces of half and half
1/2 cup butter, 1 stick
Beat all the ingredients till smooth except half and half and stick of butter. Spread about 1 Tablespoon of cheese onto one side of blintz. Roll up and place in a 9×13 baking dish. They can be layered. Melt one cube of butter and pour over the blintzes. Bake in 350 degree oven until heated through. Heat up to 8 oz. of Half and Half until is is warm but not boiling. Pour half and half over blintzes to cover and continue baking until half and half boils. Remove from oven and serve with sour cream and preserves or syrup.
For a savory filling:
Saute 1 large onion in oil and season with salt and pepper. Add 1 lb. hamburger (15%) and brown. Add salt and pepper to taste. Dice enough broccoli to make 2 cups. Steam until broccoli just turns bright green. Combine meat, broccoli and 1 can of cream of mushroom soup and heat through. Scoop about 2-3 T of mixture onto blintz and fold in the sides to form a square. Place in a baking dish. Melt butter and poor over the filled blintzes. Bake in a 350 to 375 degree oven until heated through. Serve and if you want to make additional sauce you can serve extra sauce with the savory blintzes. Oh I almost forgot, you can serve these with sour cream if you’d like, also.
HT: Bagdanov Family Cookbook
The Happy Wonderer ~ ellen b. 