Meat Blintzes

This is my very favorite blintz recipe. It is reminiscent of my paternal grandmother’s blintzes. She is the only person I know who made meat blintzes, except for me, now. She served them in chicken soup as a nice change from matzah balls, and that is the way I serve them too. She couldn’t give me her recipe as she never measured, so I was ecstatic to find this recipe. Truth be told, sorry, Grandma, these are actually better because the batter contains chicken soup, making the blintzes extra flavorful. I make these mostly for Passover, but sometimes for Rosh Hashanah or Erev Yom Kippur too. It is important to note that you need to cook enough meat ahead of making these blintzes. I always buy a small brisket, seasoned and cooked the way I like to, then I grind it in my Kitchen-Aid Grinder accessory, but a food processor will work fine with steel blade. Also, I never use the tomato-mushroom sauce. Reason is it wouldn’t go with my soup, and I can’t imagine eating these blintzes with sauce. Perfect without, I think. But, it is up to you.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine cake meal and salt.

Step 2

Slightly beat eggs. Add and slightly beat in water and chicken soup.

Step 3

Gradually add the egg mixture to the cake meal mixture, beating thoroughly to prevent lumps. Allow air bubbles to settle before starting to fry the batter.

Step 4

Pour about 3 tablespoonsful of batter into a hot, lightly greased (MSS NOTE: I use peanut oil.) small frying pan or griddle. Rotate the pan, or griddle, to make an 8” pancake. Fry until batter sets and curls at the edges.

Step 5

Turn the pancake onto a clean cloth, fried side up.

Step 6

Sauté the vegetables in the margarine until tender. Combine with the meat and egg.

Step 7

Place a heaping tablespoonful in the center of each pancake.

Step 8

Fold in side edges and form into the shape of a small business-sized envelope.

Step 9

The non-fried side should be up.

Step 10

Now, fry in a large fry pan with a small amount of hot oil until brown on one side. Turn the blintze over, and fry on the second side.

Step 11

Drain blintzes on paper towels.

Step 12

Top with heated tomato-mushroom sauce and serve.

Step 13

This recipe makes about 16 blintzes. If you serve in soup, start off with one per bowl, but most people will ask for seconds. If serving as a side dish, Serve 1, but, again, be prepared to be asked for seconds. If serving as a main course, serve 3-4 per person.