Try this blintz recipe for the Passover / Pesach festival, one of many breakfast recipes for the Passover / Pesach festival. The word "blintz" (other spelling: "blintse") is the singular form of the word "blintzes" (other spelling: "blintses"). Blintzes are usually served for breakfast or for lunch.

What is a blintz?

"Blintz" is the English translation of the Yiddish word "blintse", which in turn, is a diminutive form and was taken from the Russian word "blin" (in Ukrainian: "blyntsi" or "mlynets"). "Blin" in turn came from the Old Slavic word "mlin" or "mlyn", meaning "to mill" but in culinary terms, meaning a "pancake". A blintz is a thin, round pancake which is folded to form a casing and then sautéed or baked. Outside of the Passover / Pesach festival, a blintz is made with wheat-flour, but during the Passover / Pesach festival, a blintz recipe uses matzo meal in place of the wheat-flour to comply with the Kosher for Passover dietary laws. As mentioned, the plural form of blintz or "blintze" is "blintzes" in English or "blintses" in Yiddish.

Why is a blintz round?

A blintz is round because in pre-Christian times, early Slavic peoples baked blintzes or "blins" (Russian plural form of "blin") at the end of winter to honor the rebirth of the new sun, and so the round shape of a blintz or blin symbolized the round shape of the sun. The Russian Orthodox Church eventually carried on this tradition of baking blintzes. In fact, in Russia, there is a "Pancake Week" featuring the baking of blins or blintzes.

Blintz recipes : are there many recipes for blintzes?

In short, yes. There are many recipes for blintzes beyond the basic blintz recipe of a thin, round pancake. In fact, there are three basic ways of preparing blintzes.

How is a blintz prepared and served?

Blintzes are prepared in three ways: (1) the basic blintz recipe, meaning the blintz is eaten "as is", with perhaps some additional foods added into the batter, including anything from potatoes to raisins; (2) a blintz recipe may be prepared by smearing either jam, caviar, butter, fat, bacon, or smetana on the blintz to serve as a filling. The blintz is then either folded or rolled into a tube, which makes blintzes in this form similar to a French crêpe; and (3) A blintz recipe and its preparation in most cases applies to this form of blintzes: a filling such as either jam, cottage cheese, fruit, poultry, or ground meat may be rolled or enveloped into a blintz, meaning either a round or cylindrical shape and then either sautéed, baked, or lightly fried. Cheese blintzes are a traditional and popular food among Ashkenazim (Jews whose ancestors came from Central and/or Eastern Europe; singular form: Ashkenazi, Ashkenaz; descriptive form: Ashkenazic), meaning the cottage cheese filling is used for the blintz. The following blintzes recipe for the Passover / Pesach festival is a Passover recipe for breakfast and is a fruit blintzes recipe with honey added in for an extra bit of sweetness.

Honeyed Blueberry Breakfast Blintzes Recipe

Blintzes recipe:

4 eggs
1 cup 2% milk
1/3 cup matzo meal
1/3 cup potato starch
1 1/2 teaspoon salt
Oil for frying

Filling recipe:

3/4 cup honey
3/4 cup water
1 1/2 cup lemon juice
1 1/2 cup potato starch
1 teaspoon grated lemon peel
2 cups (12 ounces or 354.88 milliliters) fresh or frozen blueberries, thawed
1 cup regular or low-fat sour cream

Instructions for the Blintzes recipe:

To make blintzes:

  1. In medium bowl, whisk together eggs, milk, matzo meal, potato starch and salt.
  2. Refrigerate for 1 hour.
  3. Rub small frying pan with oil; heat over medium-high heat.
  4. Add 2 tablespoons batter and tilt pan to coat pan surface evenly.
  5. Cook until surface of blintz no longer looks wet; carefully remove blintz.
  6. Repeat with remaining batter, oiling pan when necessary.
  7. Separate cooked blintzes with waxed paper and keep warm. (Blintzes may be prepared ahead of time and stored, covered, in refrigerator.)

Instructions for the Filling recipe:

To make filling:

  1. In medium saucepan, combine honey, water, lemon juice, potato starch and lemon peel.
  2. Heat over medium high-heat, stirring frequently, until mixture comes to a boil.
  3. Boil for 3 minutes, or until no longer cloudy.
  4. Remove from heat and allow to cool.
  5. Stir in blueberries.

To assemble:

  1. Spoon 2 tablespoons blueberry-lemon filling on each blintz.
  2. Fold the sides toward center, then bottom up and top down.
  3. Place blintzes, seam-side down, in buttered 9-by-13 inch baking pan.
  4. Bake at 400 degrees Fahrenheit (200 degrees Celsius or Centigrade) for 15 minutes, or until lightly browned on underside.
  5. Alternately, sauté blintzes in small amount of oil until lightly browned and heated through.
  6. Serve warm with a dollop of sour cream.

Makes 8 servings.

Nutritients per serving: Calories: 295; Protein: 5.95 grams; Carbohydrates: 47.9 grams; Dietary Fiber: 1.18 grams; Total Fat: 9.93 grams; Cholesterol: 122 milligrams; Sodium: 1333 milligrams; Fat: 29%.

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