Meat Filled Blintzes Recipes

Steps:

• 1. Beat egg with salt and liquid (water or milk) until smooth.
• 2. Add flour gradually until the consistency of heavy cream. You do not need a mixer. A whisk will work as well.
• 3. Add more liquid or flour as necessary. The batter will thicken as it sits.
• 4. Spoon 1/3 cup of batter into a greased, preheated crepe or crepe size fry pan.
• 5. Tilt pan until entire bottom is covered with a thin, even layer.
• 6. When the blintz is browned underneath and dry on top (1 to 4 minutes), turn out onto waxed paper (browned side up).
• 7. Cover with waxed paper and continue to stack blintzes and paper until all of the batter's used.
• 8. Mix filling ingredients.
• 9. Spoon some of the mixture into each blintz.
• 10. Roll up once.
• 11. Fold in ends.
• 12. Continue rolling into a cigar shape (like a Chinese egg roll shape). Chill until ready to cook.
• 13. To cook, heat a large skillet to medium-low and melt 2 teaspoons butter.
• 14. Fry blintzes, turning occasionally.
• 15. Add more butter as necessary.
• 16. Serve with warm applesauce, sour cream (as is the tradition). Can easily increase quantities if you are cooking for a crowd.

Steps:

• Batter should be quite runny (compared to pancake batter, say). Use a HOT (but not quite smoking) non-stick pan, covering the bottom of the pan thinly with batter. Lift pan and spread batter to edges as best you can.
• When the edges start to brown, fold in half and remove from pan.
• Continue making one blintze per pan until batter is finished (use a couple of pans if needed).
• NOTE: **If blintzes don't easily remove from pan, add another tablespoon of oil to the batter. The temperature of your pan may also be at play - it needs to be quite hot.

Steps:

• Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
• Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
• Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
• Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
• Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
• Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
• Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.