Savoury blintzes
Remember how we started our pancake adventure around the world with these poffertjes? Then we moved on to Aebleskiver and blini and now it is the turn of Blintzes. The funny thing is that when I looked it up on Wikipedia it actually tells me… that it is the same as blini! But when I type in recipe for blintzes in Dutch, I am being told that they are really Jewish and not Russian. I am a bit confused so if anyone can shed some light on this I’d be grateful! I think we should definitely go with Jewish; I think someone on wikipedia is confused!
There are so many pancake varieties out there and if we are talking about a pancake of your native country, please let me know if it is not authentic or in any way wrong according to your culture. I would love to know as the internet is not always the best source of information! In our quest do bake the pancakes of the world I am joined by Nurit from 1familyfriendlyfood and Trissa from Trissalicious. Check out their posts on the subject rom Nurit here and from Trissa here. And if you haven’t checked out their blogs yet, you should really do so as both ladies are extremely funny, great writers and take beautiful photos too! What are you waiting for??
Blintzes with strawberries and cream
Let me first start by apologizing for the somewhat blobby blob of cream on top of that little pancake over there. You know how you’re in a hurry, you’re hungry, the man is hungry and the last thing he or I want is to spend time taking a photo. But you have to or otherwise there will be no blogpost and the agreement was to make a blogpost, so that is what needs to happen. You need to take a photo, so here I am making the blintzes, cleaning the strawberries, whipping the cream and putting it all on a plate. Take a spoon, grab some cream and blob it onto your blintzes… Obviously it wasn’t supposed to be this much or this formless a shape, but I eh… didn’t pay attention.. 
And no, we did not eat this as dessert, but we ate it as our main course, hence the impatience…
So over to the blintzes; to be entirely honest they tasted just like any other regular pancake we always make. So for me this recipe has really no added value. It’s just the same with the exception being that we normally don’t add vanilla so that was noticeable but other then that it was a tasty pancake. Nothing more nothing less. I gotta do some more research and maybe even make another batch of savoury blintzes this time as I am convinced they must be different.
So I will do some more research and maybe even manage to do that before the 10th (which is our official posting day) and I might even be able to make another batch and take some proper photographs this time. If so… you will see more below!
UPDATE!
I did end up making a savoury version of the blintze tonight for dinner. And it was lovely; still no different from a Dutch pancake but lovely nontheless, so who cares where it comes from or if it tastes different from Dutch! It was good. So was the sweet version by the way; I mean strawberries and cream make just about anything taste good right?
For the savoury version I left out the sugar and the vanilla of the recipe you can find below (Thanks to Nurit for providing the recipe) and I made a couple of versions for the filling, basically using what I had leftover in my fridge. Which makes this really a good recipe to make if you have lots of leftovers. I had some ground meat, some bacon, some peppers, some spring onions, chorizo and some ham. O and we added mushrooms into the mix too. Seasoned it with various herbs (dried), some salt and pepper (not a lot as the chorizo and bacon already made it salty enough) and I added a big tablespoon of philadelphia cheese in there to bring it all together. Even Tom – cheesehater – liked it and didn’t think it was too “cheesy” or creamy.
I spread one of the pancakes with pesto, but while it was good; it started to be too overpowering. Maybe I should have added pesto into the mix with the veggies and meat. That would probably have been better. And no, it is storebought pesto (I bow in shame) but I didn’t feel like making pesto also and this is a fairly good substitute for the real thing… (Bertolli pesto genovese)
The pancakes/blintzes I made are fairly pale; I tend to get too impatient and I like mine not too browned, so I always struggle in finding a balance between the two. But they were tasty despite the lack of a bit of color..
Blintze spread with pesto
If you want to give these a go then here is the recipe:
BLINTZES (makes about 10, but it depends on how thick you bake them!)
For the batter:
2 eggs
1 1/2 cups milk
2 tablespoons oil
1 cup flour
1/4 teaspoon salt
1 teaspoon vanilla extract
2 teaspoons sugar
Butter, for frying
Mix all the ingredients together to make the batter and start baking them! Make them thin, much thinner and bigger as your average american pancake, but if you’re dutch; they are the same as a regular crepe… You need them to be the same thickness.
For filling the choices are really endless. For sweet fillings you can use strawberries & cream or pineapple or banana or mango or… well, I guess you get the point; anything will go in there and taste good.
For savoury the same applies, but if you want to know what I used then these are the ingredients I put in my savoury ones. I didn’t check qty’s or weights so just throw in until it tastes good…
Red pepper, cut into small cubes
Springonion, cut finely
Bacon, small strips
Mushrooms, cut into slices
Ham, cut into small strips
Chorizo, cut into small bits
Ground beef
Philadelphia creamcheese with chives, about 1-2 tablespoons
Season with salt, pepper or any other herbs you think would fit well with your filling. And then just enjoy them. If you would like to know how many you would typically eat per person; I found two more then enough, but if you’re a big eater maybe three. And…. any leftover blintzes you can transform into a dessert! Now how’s that for efficiency?
{ 31 comments… read them below or add one }
blintzes are so perfect and versatile – i love them because they are kids pleasers! they see it as pancakes LOL! and I love that blob of cream simone ;o)
Hey I am hungry now! Love the first shot on the wooden table most
I didn’t know that there are so many types of pancakes Simone! I think the first couple of pancakes are always too pale, but then the pan reaches the right temperature and the rest usually come out a good colour. I really like your new site. I have a smaller screen and it looks perfect.
Many cultures share in pancakes and crepes and blintzes. The Greeks have “tiganites”! Make them well, cook with joy and they will taste good and be received with a welcoming appetite.
O I didn’t know the Greeks had a pancake too… Hmm, sounds like we have a new challenge to make!
Lovely idea to fill a blintz with something savory.. delicious!
Simmone! You made savoury ones as well – how fantastic. I love the idea of a savoury filling – I must try it next time! And the cream on top of the other blintz?! – well – the more cream for me the better! I loved this challenge – can’t wait for the next one.
These are the most beautiful pancake I’ve seen!
blowing peachkisses
The Peach Kitchen
peach and things
In North America – these are not called pancakes. A pancake is a lot smaller and fatter. These are called crepes in Canada, due to our French founding fathers. But, certainly, so many countries have a version of this great big flat pancake it is difficult for me to tell the difference when I travel… combined with the fact that what I buy may not be authentic, it is really tough. How is this different than a French crepe or a Balkan palacinka? The North American pancake is definitely not foldable. I was so confused to see this word in English and then find a crepe. But, I have learned. Maybe the difference is in the texture from the Blinz to your “pancake”? How do the recipes and technique differ? I find the Balkan palacinka is quite spongy in texture and the French crepe, as I know it, more dry. I would love to have the differences in these ethnic treats explained to me, too! Love that you are doing this cooking tour!
Valerie
I think here in Holland, we simple just call them “pannenkoeken” or “crepes” which translates into pancakes. I know the ‘pancake’ in the US is the small and thick little one and we just call those “american pancakes”. But as you’re saying; I think a lot of the pancakes or crepes or whatever you call them around the world are fairly similar… Didn’t know there was a Balkan Palacinka… Gotta look that up too!
those look beautiful!
when I visit my parents in Seattle, my mom often makes these. Sometimes we fill them with chili, sour cream and avocado. Topped with salsa. A hearty breakfast
I’m drooling over here! I haven’t had blintzes in years, and have been meaning to make them for just as long. Thanks for the reminder/inspiration, I’ll put them back on my “to make” list right now!
Yay, more pancakes! Although it’s funny that the recipe does indeed appear to be pretty much exactly like the one for crepes… But who cares, as long as you get to make and eat these beautiful pancakes?
Exactly! Whatever we call them; as long as they are yummy it’s all good with me!
They look like crepes! I always thought they’d look more like mini-pancakes!! interesting!
WOW! Really look so good to eat!
I love how these can be sweet or savoury….mmmmmm….they just look so good. I want some right now!
I would never have thought of so many awesome things that you could do with blintzes! Now I must make
Like Canadian Foodie said, here in the US pancakes are smaller and fatter, and puffier. Completely different than my blintzes recipe. Now I understand why you kept saying they are simliar
But regardless, your look beautiful and I love that you tried it with a savory filling.
Like always, these were fun to make together with you
Now on to the next one…!
Both versions look delicious! Any kind of pancake always makes me hungry.
Eating dessert first – that’s my kind of post!
I still need to make blintzes. Thanks for reminding me with your lovely post.
I’ve never thought about a savory blintz, but why not? Looks delicious. I actually have had a recipe bookmarked for a sort of blintz “casserole.” I wish you had loved yours more! I’d have used your recipe instead. : )
thats one yummylicious recipe you have got there…love it!!
All of your versions look very tasty! I love how versatile pancakes are. I’m especially intrigued with the savory versions.
Savory blintzes sound great!!
Beautiful – reminds me of my childhood and my Russian Great Grandmom, she used to make versions of these all the time. Thanks for bringing me back and the inspiration!
Another beautiful dish that I can’t resist
Sawadee from bangkok,
Kris
A blitz is indeed simply a pancake but what makes it a blitz, in my Jewish opinion, is the filling! I am used to that good old traditional cheese blintz, tangy and not too sweet, smothered under a warm fruit sauce. Or filled with cooked fruit. I would also assume that, like many dishes that have evolved, it is indeed Jewish but brought from Russia with the Jews who immigrated west. According to Claudia Roden, the blintz is in fact of Hungarian origin. But aside from that, yours are perfect!
Hungarian, Russian or Jewish; it was sure tasty and that warm fruit sauce makes me want to go and make new ones straight away!
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