Recipe by 5thCourse
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.
Top Review by Jenny from the blocks
OMG, those were D-E-L-E-C-I-O-U-S !!! E/o loved them, though I made mushroomsauce to go w/ it instead of the sour cream. This is so a keeper, since I made those ahead of time of time, let me say they freeze beautifully. Thank you very much for such a good and oh-so-easy recipe. Oh, and btw it took more like 30 min prep time, but I guess that`s personal.
- 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 See How It's Made
- Blintz: Beat eggs and milk together.
- Add flour, sugar, salt.
- Add water and melted butter or oil.
- Heat skillet or crepe pan medium/high heat. If needed, grease pan for each blintz.
- Pour about 1/3 cup batter and tilt pan to cover bottom.
- Blintz is done when bottom starts browning and top no longer looks wet. No need to flip.
- Filling: Fry onion.
- Add meat, cook well. If you like, add two tablespoons flour for consistency.
- Add salt, pepper, or other seasonings.
- Use 2-3 tablespoons filling for each blintz. Fold in 2 sides and roll up.
- (I usually skip this next step) Bake in 400 oven 8-10 minutes or til brown.
- Serve with sour cream!