So, what’s a “blintz” ? The origin is Eastern Europe and, under various names, is a sweet or savory treat relished by Jews, Poles, Russians and Ukrainians. It is a crepe stuffed with cottage cheese or “farmer’s cheese”, rolled into a shape resembling a Chinese egg roll and gently fried in butter. (Unlike the egg roll, a blintz is never deep fried). HG’s late beloved mother made the best blintzes. Young HG had many happy breakfasts of buttery blintzes dabbed with honey and accompanied by coffee and a bowl of “smetana” (sour cream). Sometimes, Mom stuffed her blintzes with kasha or garlicky mashed potatoes. These were fried in oil and eaten as dinner appetizers. Smeared with chicken fat and dusted with kosher salt and black pepper, they were jolly companions of whisky, beer or brandy. There are many online sources for blintzes and they can be found on the menus of the (sadly, very few) remaining Jewish “dairy” restaurants. But, none can compare with Mom’s wonders. (No, HG’s taste buds have not been altered by nostalgia.)
And don’t forget the blini! A friend gave me his recipe, from his Babiçka:
Blinis, no recipe I Just make pancakes. Raised yeast is traditional, but a smidge of baking powder will do. An egg, a scant cup of flour, enough milk (maybe a little yogurt) and fry spoonfuls up in a hot pan of oil or butter. You can’t go wrong.
We have them with your “smetana” and lingonberries, on a snowy winter morning a little gewurtztraminer or prosecco never hurts.
Your mother’s blintz recipe?
Will certainly try your blini with smetana and Alaskan Salmon Red Caviar (from Zabar’s or Russ & Daughters). Your blini seems similar to Mom’s blintzes. Thanks.