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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Tweak this lunch idea a hundred different ways to find your own flavour. The thin pancake makes a perfect jacket for a tasty meat filling. I use ground pork or beef and add paprika for an Eastern European flavour. Season your meat with your favorite spice or herb. Ingredients:
1 cup flour |
2 teaspoons sugar (optional) |
1/2 teaspoon salt |
4 eggs |
2/3 cup milk |
1/3 cup water |
2 teaspoons melted butter or 2 teaspoons oil |
1 lb ground meat, of your choice |
1 cup chopped onion (or to taste) |
salt and pepper |
Directions:
1. Blintz: Beat eggs and milk together.
2. Add flour, sugar, salt.
3. Add water and melted butter or oil.
4. Heat skillet or crepe pan medium/high heat. If needed, grease pan for each blintz.
5. Pour about 1/3 cup batter and tilt pan to cover bottom.
6. Blintz is done when bottom starts browning and top no longer looks wet. No need to flip.
7. Filling: Fry onion.
8. Add meat, cook well. If you like, add two tablespoons flour for consistency.
9. Add salt, pepper, or other seasonings.
10. Use 2-3 tablespoons filling for each blintz. Fold in 2 sides and roll up.
11. (I usually skip this next step) Bake in 400 oven 8-10 minutes or til brown.
12. Serve with sour cream!
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