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“I’d be interested in a recipe for a fleishig cheese blintze”

Recipe for “fleishig” Cheese Blintzes

1/4 tsp red pepper
4 Eggs
3 Onions finely chopped
2 tsp Sugar (4 tsp for Ungarishe blintzes)
1 lb. beyond beef (substituted for ground veal or chazerfleish)
1 cup all-purpose flour
1 tsp Salt
1 cup tofutti “sour cream”
1/3 cup Water
1 tsp Vegetable oil
2/3 cup almond “milk”
1 tb parve margerine (melted)

1.Combine flour, sugar, salt, eggs, “milk”, water and 1/2 tsp margarine in a blender for 1 minute until smooth.
2. Heat remaining margarine at medium heat in skillet. For each blintz, pour about 2 T batter into hot 7-9 inch skillet, rotating until batter covers the bottom. Cook 1-2 minutes until blintz bottom is golden brown, 1-2 min.
3. Remove from skillet and place on waxed paper; stack each with wax paper in between. Above recipe should have enough batter for 10-12 blintzes
4. Heat oil in large skillet over med heat. Add onion; saute 5-8 minutes until translucent.
5 Add crumbled Beyond Beef (or other substitute) and substitute until no longer” pink”.
6. Stir in flour, salt, pepper, paprika and cook for another 1-2 minutes.
7. Allow meat mixture to cool slightly before filling blintzes.
8. Heat oven to 400. Lightly grease baking pan.
9. Place about 2 tbs filling onto center of browned side of each blintz. Fold top and bottom of blintz over top of fillilng; fold in sides. Place blintzes SEAM SIDE DOWN in baking pan
10. Bake at 400F for 8-10 minutes (preferably in convection mode) or until lightly browned. Turn over. Bake another 8 min or until lightly browned.
11. Serve immediately with “sour cream”