Contact Us

Spinach Blintzes

Spinach Blintzes

 Email


BATTER
4 cups milk
6 eggs
2 Tbsps. margarine or
butter, melted
Pinch of salt
4 cups flour
Butter or margarine
to coat pan

FILLING
2 pounds spinach or
Swiss chard
2 Tbsps. margarine
1 large onion, diced
1 green pepper, diced
1 tsp. salt
Pinch of pepper
Pinch of nutmeg
2 Tbsps. grated mozzarella

TOMATO SAUCE
(OPTIONAL)
3 Tbsps. oil
1 large onion, diced
5 plum tomatoes, cut up
1 Tbsp. tomato paste
1 tsp. salt
1/4 tsp. pepper

USE: 7 inch skillet
Small saucepan
YIELDS: 3 dozen blintzes

BATTER: Prepare batter in two batches. Place half of the milk, eggs, melted margarine, and salt in a blender. Blend until smooth and light. Continue blending while gradually adding half of the flour. Pour into large bowl. Repeat with other half of the ingredients. Add to large bowl and let rest half an hour. While batter is resting prepare filling.

FILLING: Soak and carefully check the spinach or Swiss chard. Trim stems. Cook in saucepan with water that clings to leaves for 10 minutes. Drain and set aside. Melt margarine in frying pan and saute diced onion until transparent. Add green pepper and continue cooking 5 minutes more. Next add spinach or chard, salt, pepper, and nutmeg and cook 10 minutes. Remove from flame and stir in grated cheese.

SAUCE: Heat oil in small saucepan and saute onion. Add tomatoes, tomato paste, and seasonings and stir. Lower flame and simmer until heated through.

TO MAKE BLINTZES: Using a basting brush or paper towel apply a thin coating of oil to a 7 inch skillet and heat. Pour a small amount of batter into pan, tilting pan so that batter covers the entire bottom. Brown each crepe lightly on both sides.

TO ASSEMBLE: Place 2 tablespoons of filling on each crepe. Roll once to cover filling. Fold the side to the center and continue rolling until completely closed. Blintzes may be served with Tomato Sauce, and can be eaten either hot or cold.


Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
 Email
Join the Discussion
Sort By:
3 Comments
1000 characters remaining
Barbara Clarksville, Tennessee April 21, 2007

Your Wonderful Site ! I recently converted and it was so helpful to have this site as well as the studies with my Rabbi . You all give such, deep, but understandable information. I will continue to read and learn more . Thank you you so much.... Reply

Lisa Providence, RI April 17, 2007

Spinach Blintzes This sounds delicious! Reply

Anonymous Sicklerville, NJ/USA June 1, 2005

I am in love with your site Hello, I'm a Cushite Jewish princess and I've recently found your site and I'm in love with it. Your information is thorough, interesting and very exciting to learn and study. I am glad I've made the connection. Reply

Related Topics
Cook It Kosher - Food Blog