Brisket Egg Rolls & A review of Passover Made Easy

GET THIS BOOK!!

I am a huge fan of cookkosher.com and Leah Schapira!  I loved Leah’s recent cookbook Fresh & Easy, which received rave reviews (especially from me!).  Leah is fun, vivacious, friendly, and great to know – and her recipes are fabulous.  I was incredibly psyched when I saw that she had come out with a new Passover cookbook with Victoria Dwek – Passover Made Easy.  I eagerly sat down with my handy-dandy multi-colored sticker tabs, and began to read.  I LOVE THIS BOOK!  Recipes aside (we’ll get to those in a minute) this cookbook is fun to read!  The “cartoon” like info bites – “tidbits” are very informative and easy to read.  Each section and recipe is supplemented with “dialog-bubble” stories and incredibly useful tips and recipe variations.    Did you know that “The largest Seder in the world is celebrated in Katmandu, Nepal whose 1,800 participants collectively consume 1,100 lbs of matzah?”  Thanks to Leah and Victoria, now you do!   There’s also a great tutorial on wine pairings and suggestions. Many of the recipes come with additional sauce recipes and suggestions which make the dishes go from awesome to super-awesome!  My only problem with this book was that using my handy-dandy, multi-colored sticker tabs ended up being a waste of time…it’s not so helpful if every page has a sticker tab on it – is it?

It was tough to decide which recipe to try from the book for this review.  I was tempted by the Crispy Crackers, Butternut Squash Salad, Seder Night Chicken, Shnitzel Nuggets (with apricot dipping sauce), Onion Rings, Cauliflower Gratin (pareve!), and Frozen Lemon Wafer Cake.  I finally settled on the Brisket Egg Rolls, which required making the versatile Basic Passover Crepes.      It was a good thing I doubled the recipe because my family went crazy for these egg rolls.  They were delicious!  The recipe calls for Brisket, but I ended up using a chuck steak - which I chopped instead of shredding, with great results.  I also wound up egging the edge of the egg rolls before sealing them after a few from the first batch sort of exploded.  No worries - even though they weren't as pretty as the others they were still inhaled like the rest of them.  The Basic Passover Crepes were easy to make, and I stacked them between pieces of waxed deli paper as I made them.  According to Leah, the crepes can be made in advance and frozen until ready to use.  Considering the many suggestions that Leah and Victoria have for them it’s a good thing they can be made in advance.  I can easily see them becoming a staple in my Pesach preparations. 

Awesome Brisket Eggrolls!!

What struck me as I was going through the Passover Made Easy cookbook was that it could easily be named “Gluten-Free” Made Easy.  With the exception of a few “Gebrokts” recipes in the book, most of the recipes are terrific for the GFE (Gluten Free Eater) year round.  I know that I’ll be keeping this book close by not only during Pesach but year round for healthy, easy to make recipes.  Thanks Leah and Victoria – nice job!!

For more information about Passover Made Easy go to artscoll.com or cookkosher.com.

Basic Passover Crepe

12 large eggs

¾ cup potato starch

1 cup water

1 teaspoon salt

In a blender (or using an immersion blender), beat eggs.  Add potato starch, water, and salt.  Blend until smooth.

Lightly grease a crepe pan or skillet.  Heat over medium-high heat.  Add 3-4 tablespoons batter and swirl the pan to coat the bottom with a thin layer.  Let cook until crepe is firm and edges appear golden, about 1 minute.  Flip crepe, using a slotted spatula.  Cook for 15 seconds and flip over onto plate.  Repat with remaining batter, re-greasing pan as necessary.  Stack crepes as they are completed.

Brisket Eggrolls

These awesome eggrolls can be paired with your own Passover teriyaki sauce on p. 23

½ pound brisket ( 2 ½ cups cooked shredded meat)

Salt, to taste

Coarse black pepper to taste

¼ cup oil, divided, plus more for frying

1 medium onion, diced

1 medium red onion, diced

1 ½ tablespoons sugar

1 ½ tablespoons lemon juice

¼ teaspoon salt

Pinch coarse black pepper

3 tablespoons orange juice

10 (6-inch) Basic Passover Crepes (see above)

You may skip the first step if you are using leftover meat.  Season brisket with salt and pepper.  Heat 2 tablespoons oil in a sauté pan over medium heat. Sear brisket for 3 minutes on each side.  Lower heat, cover, and cook brisket for 1-1 ½ hours, checking periodically.  If meat seems to be burning, lower heat further.

Shred meat.  Set aside.

Heat 2 tablespoons oil in a sauté pan over medium heat.  Add onions and sauté 10-12 minutes, stirring occasionally.  Add sugar, lemon juice, salt, and black pepper.  Sauté 5 additional minutes.  Stir in orange juice; taste to adjust seasoning.  Remove from heat and stir in shredded meat.

Place 2 tablespoons onion-meat filling towards the bottom-center of each crepe.  Roll, egroll-style: fold up bottom to cover filing.  Fold in sides, then roll-upward to close.

Heat 1 inch oil in a sauté pan over medium-high heat.  When hot (eggrolls should sizzle when slipped into the pan), fry eggrolls until golden, about 3-4 minutes per side.

For the Basic Passover Crepes

 A dozen eggs in the bowl...

 Blended with the immersion blender...

 Add the starch and other ingredients

then blend again!

4 tablespoons = 1/4 cup...

Batter into the pan!

 Crepe!

 The first one was a little bunchy but the

rest came out great!!

Now for the meat...

Check out this gorgeous chuck steak!

Coarse black pepper...searing on one side...

Flipped...

Cover and cook until soft...

 An episode of "Chopped"...

 All the onions finely chopped with the

Hindy Chopper...

 Saute' with some oil...

Add the juice and other ingredients...mmmmm....

 Add the meat... 

 Now stuff the crepe's...

 Rock & Roll

(don't forget to egg the edge so they don't explode)

 So pretty I almost want to weep...

 A squadron of egg rolls...

 Into the hot oil...

 AHHHHHH!!! They're exploding...

Note to self: Next batch - egg to seal.

 Second batch - perfect!

 Love!!

\

Kosher Everyday is dedicated to the memory of my father

Dr. Theodore Saltzberg - Tuvia Ben Nachum Z”L

May his memory be for a blessing - Yihi zichro baruch.

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com,

aish.com, Mishpacha Magazine’s Kosher Inspired Magazine,

The Chicago Tribune Syndication,

 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!!

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…AISH.COM!!!  Thanks to Rabbi Nechemia Coopersmith and the referral by Stefanie Argamon (thanks again Stefanie!), my very first aish.com 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 aish.com 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 HOT DOG BLINTZ !!

With much fanfare and a marching band I present the link to the  aish.com 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!!

The aish.com article:  BLINTZES FOR EVERYONE!

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

THE RECIPES

BLINTZ WRAPPERS:

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.

CLASSIC BLINTZ WRAPPERS:

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.

GLUTEN-FREE BLINTZ WRAPPERS:

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.

HOW TO FINISH THE BLINTZES:

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.

FILLINGS:

GRILLED HOT DOG BLINTZES

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!!

SWEET POTATO BLINTZES WITH NUTMEG CREAM & PECAN TOPPING

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.

NUTMEG CREAM SAUCE  

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.

SPICY MOZZARELLA 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

OMG!!

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!!

 GRILLED HOT DOG BLINTZES:

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 

GRILLED BLINTZ DOGS!!!

(and who could blame them?!!!)

Look for additional information about Edible Experience Kosher Everyday at www.koshereveryday.com 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!!

Greek Yogurt Blintzes - from the Kosher Everyday Test Kitchen!

When I was growing up I had the distinct privilege of having my maternal grandmother live with us in our house.  In retrospect, as a “grown up” with my own home, it really speaks volumes of the midos (positive character traits) of my parents (ad meyah v’esrim) - especially the midos of my father for having an in-law in the home, and of my Bubbies grace in earning her welcome.  My father always had an amazing relationship with my grandmother and my grandmother was a kind, bright, wonderful “beautiful” woman (inside and out) with amazing midos.  We are blessed to have one of my daughters named after her with the hope that she will share all those wonderful characteristics that my Bubbie had.

My Bubbie taught my mother how to cook and bake.  She was very “old school” and I can still remember the hollowed out log that we had in our house that was used for making dough (I’m pretty sure my parents still have it in their house).  I learned at an early age how to make classic dishes from scratch like kreplach, yeast hametashen, chopped liver (we had a hand grinder to grind the liver), halishkes (stuffed cabbage), and gefilte fish, just to name a few.   It’s pretty obvious where my love of cooking and baking comes from – I was born with it!

My Mom is the creative cook and baker in the family.  My Dad recently found her Wilton Cake Decorating course certificate, and I was the cool kid in my class that always had a beautiful doll cake for my birthday parties!  I learned to make sure to turn my Angel Food cakes upside down on a wine bottle after baking so they don’t flatten, how to make lemon bars, and the best Pesach matzoh cookies anywhere – again, just to name a few!

My Dad is the “by the book” cook and baker in the family.  He will follow a recipe exactly and the engineer in him always comes through in the “whys and how’s” when he is in the kitchen. 

Knowing all that explains a lot about me I think…

One, one, one!

My Mom is the one that gave me my original blintz recipe that came from my Bubbie.  “One, one, one” she told me.  It’s easy to remember that way and it always comes out right.  One egg, one cup of water, and one cup of flour.  It hasn’t failed me yet!

My cousin Tziporah recently introduced me to Greek yogurt.  I love how it’s thick and creamy with a little bit of the yogurt tartness to it.  While eating a strawberry one for lunch the other day I thought “wow- this would probably be really good in a blintz!”  I already had the blintz wrapper recipe from Mom, although in the past I had always made classic blintzes filled with farmer cheese, eggs, sugar, and vanilla

Greek Yogurt Blintzes!!

(it’s the “Bubbie’s old school” part of me).

The “new school” part of me thought about the fact that the yogurt is already sweet and creamy with fruit inside, and would probably only need something to bind it a little – like eggs.  Additionally, these would be pretty healthy because of the yogurt, and the fruit flavors would be appealing to my kids (disguising the healthy property of the yogurt)! 

Welcome to the Sharon Matten Blintz Test Kitchen where you are taken through the process of developing Greek Yogurt Blintzes!  (Mom: a new kind of Blintz, Dad: Test kitchen process).

I started out by making the blintz wrappers.  That was pretty straight forward.  I stacked them between sheets of waxed paper and was ready to make the filling.

I had stocked up on different flavors and brands of Greek Yogurt so I was ready to go.  I went with my initial concept of yogurt and eggs and put two containers of Blueberry Greek Yogurt with one large egg in a large bowl.  It ended up kind of loose, but I hoped it would solidify during the frying.  Unfortunately, it was too loose and the filling ended up oozing out of the blintz.  I also hadn’t considered that with a looser filling the blintzes might open up during the frying process.  The blintzes tasted pretty good but I still had some process issues to resolve.

I then pulled out the Peach Greek Yogurt.  I only had one, and it came in a convenient “little bowl” to mix in (i.e. the actual yogurt container).  I knew that a whole egg was going to be way too much liquid in volume for the 6 oz. yogurt.  I needed a way to add less egg without trying to break up a single egg.   In the interest of keeping the family’s cholesterol level lower, we keep cartons of “liquid egg substitute” in the house.  Egg, but you can decide how much you want to use by volume.  It works!  I added a very scant tablespoon of liquid egg (probably more like a teaspoon to a teaspoon and a half) to the yogurt container and mixed it right in the container.  It had the right consistency…smooth and still pretty thick with the pretty pieces of fruit right there in the cup!  I proceeded to make the peach batch of blintzes.  Unfortunately, I still added too much filling. I learned that it wasn’t about the filling consistency, but simply the filling quantity.  I also had tried to use plain water brushed on the edges of the blintz to assist in sealing them while frying.  That was one of those – “doink! What was I thinking” kind of moments.  Everyone knows that oil and water don’t mix.  The oil was very unhappy with me and the blintzes didn’t stay closed.

On to the strawberry.  I had learned that I needed to add less filling, and decided to used a little liquid egg brushed on the inside end edge of the blintz to try to seal it while frying.  Hooray!  It worked!  You can see from the pictures how pretty they are!!

I still had one container of Honey flavored yogurt of a different brand to try.  It was a little looser than my original two brands, and even without the little bit of extra honey I added was still a little loose.  Even with the lessons I learned above it did “ooze” a little – but all in all tasted great!  You could probably use plain vanilla yogurt from one of the thicker brands and add a little honey to it with a good result.

My family is very happy with the huge selection of home made blintzes that they are having for dinner.  I made them even prettier by topping them with defrosted frozen strawberries and blueberries, the diced peaches from a “peach fruit cup”, and drizzled honey.  With powdered sugar sprinkled over the top and they almost looked professional!  Bubbie would be proud.        

Note:  To make these blintzes for the GFE (Gluten Free Eater) use the gluten-free recipe from the aish.com article BLINTZES FOR EVERYONE!   

Blueberry Trials:

Peach Trials:

Strawberry Trials:

 

BLINTZ WRAPPERS:

1          cup       all-purpose flour

1          cup       warm water

1          large     egg 

            additional salt or sugar (optional)

            non-stick vegetable spray

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

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 using the silicone spatula.  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.

GREEK YOGURT BLINTZ FILLING:

1 6oz             cup          Fruit Flavored or Honey Flavored Greek Yogurt

1 ½                tsp          liquid egg substitute (like Egg Beaters)

¼                   cup         liquid egg substitute (for sealing blintzes)
1                    tsp          sugar or honey (optional)

(makes approximately 6 blintzes)

Stir yogurt in container to blend.  If yogurt is a more fluid type add only one teaspoon of liquid egg, otherwise blend in 1 ½ teaspoons of liquid egg with a fork or small whisk.  For a sweeter filling add additional sugar or honey.

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 overlapping.  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 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.

GREEK YOGURT BLINTZ TOPPINGS:

Frozen fruit to match the blintz flavor – defrosted.

Honey drizzle.
Powdered sugar.

Fruit cup to match the blintz flavor.

MAKING THE BLINTZ WRAPPERS:

Egg and water whisked together
waiting for flour to be added! 

A ladle full of batter.

Batter spread out into a large
circle with silicone spatula.

I've flipped!

All done and ready to go!

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