A simple side or appetizer, those are blintzes with no filling.
- 2 eggs
- 1 medium-large garlic clove
- 200ml milk
- 300ml water
- 200g white flour
- 100g rye flour (or wholemeal flour or more white flour)
- 2/3 tsp salt
- 1 tsp sugar
- optional: 1 tsp nutritional yeast or a touch of MSG
- plenty of pepper
- -
- 150g finely grated cheddar or another similar hard cheese
- 50 g dill, finely chopped (if your'e not a fan of dill, you can use other herbs, like chives)
- -
- For serving: sour cream flavored with a little salt and optionally pepper and herbs.
- Blend together eggs, garlic and milk.
- Add water, flours, salt, sugar, nutritional yeast / MSG, pepper. Blend until uniform.
- Add cheese and dill. Mix well but do not blend smooth.
- -
- Heat a largish non stick pan over medium-high heat.
- Lightly brush with oil.
-
Pour some batter into the pan and spread around by tilting the pan in a circular motion.
- You want as thin of a blintzes as you can get, it takes a couple of attempts to get the amount of batter right.
- Don't worry about holes or the blintzes shape.
- Cook until nicely golden-brown from below, flip and cook a few more seconds.
- Set aside.
- Repeat cooking the remaining batter, lightly oiling the pan every 3-4 crepes.
- -
-
Roll the blintzes
thinly, for best appearance, tack the sides in while rolling, as if they have a filling. - Before serving, heat in an oven or a non stick pan.
-
Serve with sour cream for dipping. Try tearing pieces from the blintzes as well as biting from the rolled shape
Both the batter and blintzes can be made ahead.
For variation, you can try adding peas as a filling, or maybe farmers cheese.
