ATHENIAN BLINTZES
Make and share this Athenian Blintzes recipe from Food.com.
Provided by 2Bleu
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- CREPE BATTER: With a whisk, beat eggs and milk together and add the salt. Gradually, a tablespoonful at a time, whisk in flour and beat until smooth.
- Heat a 6" skillet and butter it lightly. Pour in enough batter to make a thin pancake. (If batter is too thick, add water to thin).
- Pour out excess back into the batter and don't worry if a "tab" forms on the side of the pan. Cook the blintz on one side only until the top blisters and it looks dry around the edges. Turn the blintz upside down onto a clean towel.
- Re-butter the skillet if need be, every 2 or 3 blintzes, and proceed until all the batter has been used up.
- FILLING: Completely defrost the spinach and squeeze out any excess liquid. Add the butter or olive oil to a skillet and saute the scallions about 2 minutes. Add the spinach and continue to cook about 5 minutes longer.
- Add the sesame oil and cheese folding the spinach over the cheese until it melts. Season with salt and pepper. Remove the filling from the pan and cool before stuffing your blintz crepes.
- ASSEMBLY: Place 2 tablespoons of filling in center of crepe. Fold bottom over filling. Fold sides over filling. Fold top over filling and roll till sealed.
- Place in lightly greased saute pan, seam side down. Brown for 3-4 minutes on each side till lightly browned. Serve warm with a dollop of sour cream.
Nutrition Facts : Calories 437.8, Fat 29.5, SaturatedFat 15.2, Cholesterol 199.4, Sodium 1456.5, Carbohydrate 29.2, Fiber 5.5, Sugar 5.2, Protein 17.4
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phillip termini
[email protected]I thought the blintzes were perfect. They were crispy on the outside and creamy on the inside.
Jeremiah Wilson
[email protected]The blintzes were a bit too crispy for my taste.
Arslan Naqshbandi
[email protected]I'm not a big fan of cream cheese, but I still thought these blintzes were delicious.
ids naim islam
[email protected]These blintzes were a bit time-consuming to make, but they were worth it.
Lisa Lisa
[email protected]Overall, I thought these Athenian blintzes were a great dish. I would definitely recommend them to anyone looking for a new breakfast or brunch dish.
Ratul Hossen
[email protected]The blintzes were a bit too sweet for my taste, but I still enjoyed them.
Tet Morningstar (God1Tet)
[email protected]I had a hard time rolling the blintzes, but they still turned out great.
Georgette Masry
[email protected]These Athenian blintzes were a delicious and unique dish. I will definitely be making them again.
Md Kalim
[email protected]I thought the blintzes were a bit too thick, but they still tasted good.
Mohammed Shifat
[email protected]The filling was a little bland for my taste.
Abdul Bhai
[email protected]These blintzes were a fun and easy recipe to make. I would definitely recommend them to anyone looking for a new breakfast or brunch dish.
Taylor Siders
[email protected]I'm not a big fan of phyllo dough, but I thought these blintzes were still pretty good.
Duduzile Khumalo
[email protected]The blintzes were a bit too greasy for my taste.
Robert Leonard
[email protected]Overall, I thought these Athenian blintzes were a great dish. They were easy to make and they tasted delicious.
Aporadhi Reja
[email protected]I had a hard time finding phyllo dough, but I was able to find it at a specialty grocery store.
Koko Sameh
[email protected]These Athenian blintzes were amazing! The combination of the creamy filling and the crispy phyllo dough was perfect.
Vanessa Oguekemma
[email protected]The blintzes were delicious, but I found the filling to be a bit too sweet for my taste.
MD Faizur Rahman
[email protected]I've made these blintzes several times now and they always turn out great. They're a bit time-consuming to make, but they're worth it.
satish mishra
[email protected]These Athenian blintzes were a hit at my brunch party! The filling was creamy and flavorful, and the blintzes were cooked perfectly. I will definitely be making these again.