A blintz, blintze or blin (Russian: блин, блины (pl.); Ukrainian: блинці, blyntsi; plural: blintzes, blini, bliny) is a thin pancake which is often served in connection with a religious rite or festival in several cultures
The word "blin" comes from Old Slavic mlin, that means "to mill" (compare the Ukrainian word for blin млинець, mlynets’). Blins had a somewhat ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of the winter to honor the rebirth of the new sun (Pancake week, or Maslenitsa). This tradition was adopted by the Orthodox church and is carried on to the present day. Bliny were once also served at wakes, to commemorate the recently deceased.
Blins were borrowed into Yiddish as בלינצע (blintse) (They were "borrowed" back after first many years before being borrowed into russian") and came into English in the form of "blintz". While not associated with any specific religious rite in Judaism, blintzes that are stuffed with a cheese filling and then fried in oil are served on holidays such as Hanukkah (oil figures in the Hanukkah miracle story) and Shavuot (when dairy dishes are traditionally served).
Blins may be prepared and served in three basic ways.
Frozen pre-packaged blintzes may be fried.
• They may be eaten "as is". In this case the batter may contain various add-ins, from grated potato or apple to raisins. These blini are quite common in Eastern Europe and are more solidly-filled than the spongy pancakes usually eaten in North America.
• They may be smeared with butter, bacon fat, smetana, jam or caviar and possibly folded or rolled into a tube. In that form they are similar to French crêpes. The caviar filling is popular during Russian-style cocktail parties.
• (The term "blintz" is mostly applicable to this version): A filling such as jam, fruit, potato, cottage cheese or other cheese, cooked ground meat, cooked chicken and even chopped mushrooms, bean sprouts, cabbage and onions (for a Chinese eggroll-type blintz) is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed or baked. Such a blintz is also called nalysnyky in that form (Ukrainian: налисники).
Cheese Blintzes
The Lakehouse B&B Website
Crepe Batter:
2 eggs
2 Tablespoons salad oil
kuns on pärm ????
1 cup milk - piim, kefiir, hapukoor
3/4 cup sifted flour 1/2 tatrajahu 1/2 nisujahu
1/2 teaspoon salt
Beat eggs, oil, and milk. Add flour and salt, beating until very smooth. Chill 30 minutes; it should be like heavy cream. If too thick, add a little milk. Grease 8-inch hot skillet with light coating of butter. Pour 3 to 4 Tablespoons batter into the skillet, turning pan to coat it. Fry lightly on one side. Repeat with remaining batter. Stack crepes on waxed paper, brown side up. Beat filling ingredients together until smooth. Fill each crepe with 2 heaping Tablespoons of filling and roll up egg roll-style by folding in sides of crepe over filling. May be frozen at this point, then fried without defrosting. Melt 2 Tablespoons butter over medium heat in large skillet. Fry crepes until golden brown on all sides. Serve with sour cream and/or fruit preserves.
Makes: 10 to 12 crepes.
The word "blin" comes from Old Slavic mlin, that means "to mill" (compare the Ukrainian word for blin млинець, mlynets’). Blins had a somewhat ritual significance for early Slavic peoples in pre-Christian times since they were a symbol of the sun, due to their round form. They were traditionally prepared at the end of the winter to honor the rebirth of the new sun (Pancake week, or Maslenitsa). This tradition was adopted by the Orthodox church and is carried on to the present day. Bliny were once also served at wakes, to commemorate the recently deceased.
Blins were borrowed into Yiddish as בלינצע (blintse) (They were "borrowed" back after first many years before being borrowed into russian") and came into English in the form of "blintz". While not associated with any specific religious rite in Judaism, blintzes that are stuffed with a cheese filling and then fried in oil are served on holidays such as Hanukkah (oil figures in the Hanukkah miracle story) and Shavuot (when dairy dishes are traditionally served).
Blins may be prepared and served in three basic ways.
Frozen pre-packaged blintzes may be fried.
• They may be eaten "as is". In this case the batter may contain various add-ins, from grated potato or apple to raisins. These blini are quite common in Eastern Europe and are more solidly-filled than the spongy pancakes usually eaten in North America.
• They may be smeared with butter, bacon fat, smetana, jam or caviar and possibly folded or rolled into a tube. In that form they are similar to French crêpes. The caviar filling is popular during Russian-style cocktail parties.
• (The term "blintz" is mostly applicable to this version): A filling such as jam, fruit, potato, cottage cheese or other cheese, cooked ground meat, cooked chicken and even chopped mushrooms, bean sprouts, cabbage and onions (for a Chinese eggroll-type blintz) is rolled or enveloped into a pre-fried blintz and then the blintz is lightly re-fried, sautéed or baked. Such a blintz is also called nalysnyky in that form (Ukrainian: налисники).
Cheese Blintzes
The Lakehouse B&B Website
Crepe Batter:
2 eggs
2 Tablespoons salad oil
kuns on pärm ????
1 cup milk - piim, kefiir, hapukoor
3/4 cup sifted flour 1/2 tatrajahu 1/2 nisujahu
1/2 teaspoon salt
Beat eggs, oil, and milk. Add flour and salt, beating until very smooth. Chill 30 minutes; it should be like heavy cream. If too thick, add a little milk. Grease 8-inch hot skillet with light coating of butter. Pour 3 to 4 Tablespoons batter into the skillet, turning pan to coat it. Fry lightly on one side. Repeat with remaining batter. Stack crepes on waxed paper, brown side up. Beat filling ingredients together until smooth. Fill each crepe with 2 heaping Tablespoons of filling and roll up egg roll-style by folding in sides of crepe over filling. May be frozen at this point, then fried without defrosting. Melt 2 Tablespoons butter over medium heat in large skillet. Fry crepes until golden brown on all sides. Serve with sour cream and/or fruit preserves.
Makes: 10 to 12 crepes.
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