Ingredients
Units
For the blintz batter:
- 1 cup flour
- 4 eggs
- 1 cup milk
- 1 Tbsp butter, melted
- Pinch of salt
- Oil spray for greasing pan
- 8 oz soft mozzarella cheese, roughly chopped into ½ inch pieces
- ½ cup sundried tomatoes, roughly chopped
- 8 oz pesto of your choice to garnish blintzes
- additional basil for garnish (optional)
- 2 cups basil
- ¾ cup olive oil
- ¼ cup walnuts
- ¼ cup Parmesan cheese
- 1 garlic clove
- Salt and pepper, to taste
Instructions
- To make blintz batter, add all blintz ingredients to a food processor or blender and blend for a few seconds until smooth. Then pour batter in bowl and set aside.
- Heat a small 8-9 inch non-stick skillet to medium-high heat and spray a bit of cooking spray to evenly coat pan. Use a large ladle to pour batter into skillet, making a thin, circular motion to evenly distribute the batter. Cook blintz on the first side for about 1-2 minutes until it can easily move around in the pan and doesn’t stick. Then carefully use a spatula to flip over and cook the second side for another minute.
- When done, remove from pan and set aside on parchment paper lined baking sheet, making sure not to overlap the blintz because they can stick.
- Once all the pancakes are done, fill each blintz with 1 oz of mozzarella and a bit of sundried tomatoes. Fold the blintz up like a burrito, tucking in the sides and then add it back to the greased skillet, lightly browning each side. Continue with the rest of the blintz and set aside on a plate.
- When ready to serve top with pesto more sundried tomatoes and basil garnish.
- To make your own basil walnut pesto: In a food processor, pulse the walnuts and 1 garlic clove until all are ground well. Add basil, Parmesan and olive oil and pulse together until well incorporated, but don’t over mix.
- Taste for seasoning. Add additional olive oil if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Quick
- Cuisine: Ashkenazi