FILLING
BLINTZES
FILLING
• 4 CUPS DICED TART APPLES
• 1/2 CUP BUCKWHEAT HONEY
• 1/2 CUP BUTTER OR MARGARINE
• 1/4 CUP SNAP GINGER LIQUEUR OR DARK RUM (OPTIONAL)
• 1 TSP GROUND CINNAMON
• 1 PINCH NUTMEG
• 1 TSP SALT
• PINCH GROUND BLACK PEPPER
• 1 TSP VANILLA EXTRACT OR 1/2 VANILLA BEAN
1. MELT BUTTER IN A LARGE SAUTE PAN UNTIL FROTHY OVER MEDIUM HEAT
2. ADD APPLES & VANILLA BEAN IF USING , SEASON WITH SALT, PEPPER, CINNAMON & NUTMEG
3. STIR TO COAT APPLES WITH BUTTER
4. HEAT HONEY BRIEFLY IN MICROWAVE (@15 SEC)
5. POUR LIQUID HONEY INTO PAN
6. STIR WELL TO COMBINE
7. SAUTE , STIRRING OCCASIONALLY FOR 2-3 MINUTES
8. REMOVE FROM HEAT, ADD SNAP & STIR
9. SAUTE ADDITIONAL 5-6 MINUTES UNTIL APPLES ARE SOFT
10. STIR IN VANILLA EXTRACT IF USING
11. LET COOL
BUCKWHEAT BLINTZ
• 6 EGGS
• 1 1/2 CUP MILK
• 1 TSP SUGAR
• 1 PINCH SALT
• 1 CUP ALL PURPOSE FLOUR
• 1/2 CUP BUCKWHEAT FLOUR
• 1/4 CUP MELTED BUTTER
1. IN BLENDER OR FOOD PROCESSOR COMBINE, EGGS, MILK, SUGAR AND SALT APPROX 1 MINUTE
2. ADD FLOURS IN 3 BATCHES, PULSING 3 TIMES BETWEEN ADDITIONS
3. LET SIT 1 HOUR OR OVERNIGHT IN FRIDGE
TO MAKE CREPES
1. SET A SPOON IN A GLASS OF ICE
2. HEAT AN 8" NON STICK SAUTE PAN OVER MEDIUM HIGH HEAT
3. DAB A PAPER TOWEL WITH MELTED BUTTER AND LIGHTLY BUTTER THE INSIDE OF THE PAN
4. POUR 1 OZ (USE A LADLE OR A SQUEEZE BOTTLE) IN TO HOT PAN AND IMMEDIATELY START TO ROTATE PAN CLOCKWISE
5. YOU WANT A THIN COATING OF BATTER IN THE PAN
6. WHEN YOU SEE A BIT OF STEAM COMING FROM THE EDGE OF THE PAN, TAKE THE COLD SPOON AND LIFT THE EDGE UP, USING YOUR FINGER FLIP THE CREPE OVER
7. SHAKE THE PAN GENTLY , WHEN THE CREPE MOVES REMOVE FROM HEAT
8. TURN CREPE OUT OF PAN ONTO A PLATE
9. REPEAT UNTIL BATTER HAS RUN OUT, SHOULD MAKE 24 CREPES
DON'T GET DISCOURAGED, THESE SEEM DIFFICULT BUT ONCE YOU GET IT RIGHT YOU'LL NEVER FORGET HOW. IT MAY TAKE A FEW CREPES BEFORE YOU GET YOUR RYTHYM, THE FIRST ONE IS ALMOST ALWAYS TRASH.
TO MAKE BLINTZES
1. LAY 1 1/2 TABLESPOONS OF APPLE IN THE CENTER OF THE CREPE
2. FOLD THE LEFT SIDE OVER
3. THEN FOLD THE BOTTOM UP
4. THEN ROLL THE TOP DOWN
5. THEN ROLL THE LEFT SIDE TOWARDS THE RIGHT KEEPING YOU THUMB ON THE BOTTOM (AGAIN THIS TAKES SOME PRACTICE BUT ONCE YOU GET IT YOU GET IT)
ARRANGE BLINTZES ON SHEET TRAY, YOU CAN FREEZE FOR UP TO 1 MONTH
TO SEED A POMEGRANATE
• ROLL POMEGRANATE ON THE COUNTER A FIRMLY ABOUT 5 TIMES, YOU WILL FEEL THE LITTLE SEEDS MOVING AROUND
• SLICE IN HALF AT THE EQUATOR NOT FROM STEM TO BOTTOM
• HOLD HALF POMEGRANATE UPSIDE DOWN OVER A BOWL HALF FILLED WITH COLD WATER (BEST TO DO THIS IN THE SINK)
• HERE'S THE FUN PART:
• WHACK SOUNDLY ON THE SKIN WITH A WOODEN SPOON
• IT SHOULD TAKE ABOUT 4-5 GOOD WHACKS TO GET ALL THE SEEDS OUT
• ANY RESIDUAL WHITE BITS WILL FLOAT TO THE TOP OF THE WATER FOR EASY REMOVAL
• WILL KEEP IN FRIDGE IN COVERED CONTAINER UP TO 1 WEEK
TO SERVE
1. MELT BUTTER IN A LARGE SAUTE PAN
2. PLACE BLINTZES SEAM SIDE DOWN
3. COOK FOR 2-3 MINUTES
4. THEN FLIP AND COOK AND ADDITIONAL 4 MINUTES
SERVE HOT WITH GREEK YOGURT, A DRIZZLE OF BUCKWHEAT HONEY & POMEGRANATE SEEDS
