| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy, Vegetables | Beef, Main dish | 6 | Servings | |
INGREDIENTS
| 1 | c | All-purpose flour |
| 2 | t | Sugar |
| 1/2 | t | Salt |
| 4 | Eggs | |
| 2/3 | c | Milk |
| 1/3 | c | Water |
| 1 | T | Butter, melted |
| 1 | t | Vegetable oil |
| 3 | Onions, finely chopped | |
| 1 | lb | Ground beef, pork or veal |
| 2 | T | All-purpose flour |
| 1 | t | Salt |
| 1/4 | t | Ground black pepper |
| 1/4 | t | Paprika |
| Sour cream |
INSTRUCTIONS
Prepare blintzes: Combine flour, sugar, salt, eggs, milk, water and 2 melted butter in a blender or processor for 1 minute or until smooth. Heat remaining butter in 8" skillet over medium heat just until bubbly. For each, pour about 2 T batter into hot skillet, rotating until batter covers the bottom. Cook until blintz bottom is golden brown, 1-2 min. Top should look cooked through and not wet. Turn out onto waxed paper; stack with sheet of waxed paper between each. When done, you should have 12. Prepare meat filling: Heat oil in large skillet over med heat. Add onion; saute' 5-8 min or til softened. Add beef; saute' breaking up with wooden spoon, 3-5 min or until no longer pink. Stir in flour, salt, pepper, paprika; cook, stirring 1-2 min. Cool slightly before filling blintzes. Heat oven to 400. Lightly grease 15x10x1" baking pan. Spoon 2T 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, on prepared pan. Bake in 400F oven 8-10 min or until lightly browned. Turn over. Bake another 8 min or until lightly browned. Serve immediately with sour cream, if desired. NOTES : per serving: 347 calories, 17 g. fat Recipe by: Family Circle 5/97 Posted to MC-Recipe Digest V1 #604 by "terily@tenet.edu" <terily@tenet.edu> on May 11, 1997
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