Episode #16 BONUS – Blintzes (Blueberry)

Supplies

• 8 inch frying pan
• clean dish towel
• 2 mixing bowls
• spatula
• Wax paper (preferred) or aluminum foil or small pastry brush.

Ingredients

Batter:

• 1 cup all-purpose flour
• 2 eggs
• 2 cups water
• 1/2 cup margarine

Frying:

• 2 tbs. margarine or
• vegetable oil

Filling:

• 1/2 cups blueberries
• 3 tbs. sugar
• 1 tbs corn starch
• 1/8 tsp. nutmeg

Procedure

Batter Procedure:

1. Sift the flour.
2. Beat eggs slightly in bowl.
3. Add flour to eggs alternately with water, stirring until a smooth very thin batter is formed.
4. Put the frying pan on medium heat, and heat until hot enough for the batter to adhere to the pan but not hot enough to make batter bubble.
5. Grease pan slightly on bottom and side with small piece of wax paper which has been dipped in margarine.
6. Remove frying pan from heat and pour 3 tbs. of batter into frying pan.
7. Tip pan in all directions so that batter forms a thin layer on the bottom.
8. Cook on one side only until pancake gets slightly dry around the pan and leaves the sides of the pan.
9. Shake the pancake onto a clean towel, hitting pan against table top to loosen.
10. Let cool.
11. The pancake should be paper thin.

Filling Procedure:

1. Mix all filling ingredients together.
2. Place rounded tbs. of filling in center of each pancake.
3. Fold sides to center covering filling and forming squares.

Blintzes Procedure:

1. Melt 2 tbl. margarine or vegetable oil.
2. Frying pan should still be on medium heat.
3. When hot, place blintzes fold-side down, and fry until golden-brown on each side.
4. It may be necessary to add more oil or margarine as you keep frying other blintzes.

NOTE: Serve hot with sour cream sugar and cinnamon or pineapple or cherry preserves.