| Recipe for Chana Shimoni's Mushroom Blintzes print | |
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Blintz Ingredients
1
cup flour
1 1/2 cup water
3 eggs
pinch of salt
Blintz Instructions
Combine ingredients until the mixture is smooth. I generally add more water so it is less thick. If you let it sit for a few minutes, it is easier to stir so there are no more flour lumps.
Heat
a bit of oil in a frying pan. Pour a thin layer of the flour mixture into the
frying pan. Careful not make the crepe too thick. It takes practice to get it
just right. But the my kids love to eat my mistakes with some jelly inside
When the blintz starts to leave the sides of the pan, then I flip it or turn it carefully. Fry on the second side for just a few seconds.
Once all the crepes are cool, put a tablespoon of mushroom filling and wrap up into a blintz by turning in two sides and rolling up the rest.
Serve warm, either with or without mushroom sauce
Filling Ingredients
1
cup diced onions (I buy frozen)
3 Tbsp. margarine
2 cups canned mushrooms,
drained
3 Tbsp. flour
salt and pepper
1 cup water
Filling Instructions
Saute onions in margarine until transparent. Drain mushrooms, and saute with onion. Stir in flour, salt and pepper. Gradually add water until thickened.
Sauce Ingredients (optional)
3
Tbsp. margarine
1/2 cup canned mushrooms, drained
3 Tbsp. flour
salt
and pepper
1 1/2 cups water
1 tsp. soy sauce
Sauce Instructions (optional)
Saute mushrooms in margarine until liquid evaporates. Add flour, salt, and pepper. Gradually add water and soy sauce until thickened.
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