Sunday, June 5, 2011

Shavuot Blintzes – the Sequel: Grilled Hot Dog Blintzes, Sweet Potato Blintzes with Nutmeg Cream & Pecan Topping, and Spicy Mozzarella Blintzes

This week I was almost too excited to write my blog!  A few weeks ago I was invited to write a Shavuot article for the world renown website…AISH.COM!!!  Thanks to Rabbi Nechemia Coopersmith and the referral by Stefanie Argamon (thanks again Stefanie!), my very first article was posted today!!!  Given the significance of the article I wanted to come up with something classic with a modern twist that hadn’t been written about a million times.  I knew that I didn’t want to write about cheesecake – everyone writes about cheesecake!  I tried to come up with another food that when you talk about Shavuot you say “I’m having cheesecake and (fill in the food here) for Shavuot”.  That food is the ubiquitous blintz!!  I was very excited because I had already written one article about blintzes – GREEK YOGURT BLINTZES, and therefore was off to a good start. At that time our family was going on a cross country road trip, so I also had the benefit of a 12 hour car ride where I discussed different blintz possibilities with my dear husband (insert your personal comment here) and kids.  Since a blintz is just a wrapper with a filling, we came up with a LOT of ideas. We actually came up with so many fillings that we had too many to put them all into the article, so some of the additional fun and interesting blintz fillings I’m sharing here. 

Last Friday night we were visiting my Mom (KIH), and we were discussing the article and how meaningful it was that the original blintz recipe came from her and her mother, my Bubbie (Z”L).  We started discussing the blintzes that my Bubbie used to make for my mother.  “Did you put raisins in the cheese blintzes, because my mother used to put raisins in the cheese blintzes to make them extra special”, my Mom shared with me.  She also told another fantastic story which had us all laughing hysterically.  When my mom was growing up, my Bubbie used to make her blintzes filled with LUNG!  While boiling the lung for the filling, she used to fry an onion in – what else – chicken fat, until it was golden brown.  Then she would cut the lung into small pieces and fry it – in the chicken fat – with the onion, and then fill the blintz and fry that…in more chicken fat!!  Really!!  My Mom said that during that time things were so tight that nothing went to waste. While I won’t be making Lung Blintzes any time soon, this incredible story only reiterated my feeling that you really can fill a blintz with just about anything!
Is it a Hot Dog in a bun? A Corn Dog?
NO!  It's a GRILLED 

With much fanfare and a marching band I present the link to the article as well as the recipes (and photos…of course!) for the Shavuot Blintzes – the Sequel Blog.  I even included a blintz recipe for the GFE (Gluten-Free Eater)!  The GRILLED HOT DOG BLINTZES are a hit with everyone in the family, plus you get to grill and eat hot dogs – it’s a great day when you get to do both!    The SWEET POTATO BLINTZES WITH NUTMEG CREAM SAUCE AND PECAN TOPPING is a great “healthy” variation of the classic tried and true potato blintz. (Ok, so it’s way healthier without the cream sauce…but who counts calories on Yom Tov anyway…right?)  Finally, the SPICY MOZZARELLA BLINTZES are a fun, lighter way to eat those cheesy, gooey fried mozzarella sticks.   I’m sure that you can come up with a few great ideas of your own…remember – your really can fill a blintz with just about anything!!

I hope that this Shavuot you learn a lot of Torah and eat a lot of blintzes!!


Note:  Please go to the BLINTZES FOR EVERYONE! for a gluten-free version of these yummy blintzes!

Tools needed:
Whisk or fork
3 quart work bowl
Non-stick frying pan
Large spatula for flipping wraps
Silicone or metal spatula for spreading batter
Ladle (or 1 cup measuring cup)
1 cup measuring cup
Plate for stacking wraps
Waxed paper

Makes approximately 6 blintzes. Can be doubled.

These are the classic Blintz pancakes that my grandmother used to make!
1          cup       all-purpose flour
1          cup       warm water
1          large     egg 
            additional salt or sugar (optional)
            non-stick vegetable spray

In a 3 quart work bowl (medium) blend egg and water together using a whisk or fork.  Whisk in flour until smooth.

Spray a large non-stick skillet with non-stick vegetable spray.  Ladle batter onto the center of the skillet.  Immediately spread the batter into a larger circle.  When batter is nearly cooked through, use the large spatula to flip the wrap over to cook on the second side.  Cook the wrap for another minute, then remove to a plate to cool.  Stack blintz wraps between sheets of waxed paper.

This recipe allows the GFE (Gluten Free Eater) to enjoy the Shavuot blintzes with everyone in the family!
3          large                 eggs
½         cup                   water
¼         teaspoon          salt (optional)
¼         cup                   potato starch

In a 3 quart work bowl (medium) blend egg and water together using a whisk or fork.  Whisk in salt and potato starch until smooth.

Spray a large non-stick skillet with non-stick vegetable spray.  Ladle batter onto the center of the skillet.  Immediately spread the batter into a larger circle.  When batter is nearly cooked through, use the large spatula to flip the wrap over to cook on the second side.  Cook the wrap for another minute, then remove to a plate to cool.  Stack blintz wraps between sheets of waxed paper.

¼                   cup         liquid egg substitute (for sealing blintzes)
                                    Your Favorite Blintz filling
                                    oil, butter, or non-stick vegetable spray for frying

Remove a pre-made blintz wrapper from the stack.  Place approximately one tablespoon of filling around 1 ½ inches from the top of the wrapper.  Fold the sides of the wrapper over the filling slightly over lapping.  Brush a small amount of liquid egg over the bottom of the inside of the wrap.  Fold the top of the wrap over the filling and roll, pressing lightly to seal at the end.  Set aside on a plate.  Finish remaining filling with the rest of the wrappers.

In a large (preferably non-stick) skillet heat oil, butter, or non-stick vegetable spray until hot.  Place blintzes in pan, seam side down and fry on medium-high heat until golden brown.  Flip blintzes and repeat on second side.  Remove from pan.

For a lower fat blintz, bake in the oven at 350° F for 10-15 minutes until brown, but they are crispier (and yummier!) fried.

This recipe can be doubled, or tripled, or quadrupled…you get the idea!  You can never have enough grilled hot dogs!!  I used the slightly healthier chicken hot dogs for this recipe.  You can use whatever type of hot dog you like – you can even use kielbasa or knockwurst for a spicy grilled hot dog blintz…I’m getting so hungry writing this blog!!!
8                      blintz wrappers
8                      hot dogs of your choice
                        barbecue sauce of your choice 
2          tbsp      liquid egg (or 1 whole egg beaten well)
                        non-stick spray or oil for frying

Grill the hot dogs, brushing periodically with barbecue sauce.  Set aside.

Brush a small amount of barbecue sauce on the center of a blintz wrapper.  Place a hot dog on the barbecue sauce.  Brush the bottom of the blintz wrapper with liquid egg. Roll the blintz wrapper around the hot dog pressing to seal. 

Heat a large skillet over medium-high heat.  Spray the skillet with non-stick spray, or coat with oil.  Fry Hot Dog Blintzes on all sides until golden brown.  Serve with additional barbecue sauce.

Note:  Unless you make really large blintz wrappers, you will not be able to fold the sides of the wrapper around the hot dog.  Instead, roll the blintz wrapper around the hot dog without folding in the sides, leaving the sides open.  Don’t worry, they taste great anyway!!


12                                prepared blintz wrappers
4          medium            sweet potatoes
1          tablespoon        brown sugar
¼         teaspoon          cinnamon
1          tablespoon        potato starch
1          large                 egg

½         cup                   chopped pecans, toasted
                                    cinnamon for garnish

Bring a large stock pot filled a ¼ of the way with water to a boil.  Add sweet potatoes, cover, reduce heat to medium, and cook for approximately 30 minutes until potatoes give easily when pricked with a fork.  Allow to cool.  Peel potatoes and set aside.

In a large bowl, mash potatoes with a potato masher or a fork.  Blend in remaining ingredients.  Fill blintz wrappers and finish blintzes as directed above.  Top with NUTMEG CREAM SAUCE, a small dusting of cinnamon, and chopped toasted pecans.

1          tablespoon        butter (because we can!)
1          teaspoon          corn starch
¼         cup                   cold water       
1 ½      cups                 heavy cream
¼         teaspoon          nutmeg

Melt butter over medium-low heat in a 2 quart pot.  Add heavy cream and cook until hot.  In a small bowl or measuring cup, combine cornstarch and water, stirring until starch is completely dissolved.   Gradually whisk the dissolved cornstarch into the cream, making sure to whisk continuously to avoid lumps.  Stir until the cream begins to thicken.  Stir in nutmeg.  Stir warm sauce over blintzes.

This is the specialty spicy mozzarella that you find twisted in the package covered with yummy spices.  If you can’t find this type of mozzarella in the store, you can use plain mozzarella, or mozzarella cheese sticks for a gooey, cheesy blintz!
8                                  blintz wrappers
10        ounces              spicy mozzarella cheese, chopped into large dice

Divide the cheese among the blintzes.  Finish according to the directions above.  Garnish  with one of the following toppings:

  • Fire roasted peppers, onions and avocado (Thanks Tzipporah!)
  • Your favorite marinara sauce for dipping.
  • Your favorite ranch dressing
Our list for blintz fillings was so extensive I couldn’t fit them all into even two or three blogs!!  I hope that you will try these recipes and send me your ideas...I can’t wait to hear from you – send pictures too!!

All the ingredients...just add
blintz wrappers!
 We LOVE anything grilled!!
 Spread the sauce on the blintz wrapper,
place the hot dog on the sauce,
roll over doggie!!
(note the open ends...) 
 Fry 'em up on all sides...
I used non-stick vegetable spray,
it's a little healthier and they 
came out great!
 Good thing these were so easy to make...
everyone wanted more 
(and who could blame them?!!!)

Look for additional information about Edible Experience Kosher Everyday at or on Facebook at Edible Experience by Sharon Matten.

These recipes are for sole, personal use of visitors to Sharon Matten -Edible Experience Kosher Everyday. Edible Experience Kosher Everyday recipes are for your enjoyment but are not to be posted or reprinted without express permission from Sharon Matten. Thank you!!

No comments:

Post a Comment