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Blintzes with Savoy Cabbage and Sour Cream

Blintzes with Savoy Cabbage and Sour Cream
Yields
10 servings

 

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ingredients

Blintzes

3
large eggs
¼
cup water (60 ml)
¼
cup milk (60 ml)
Pinch salt
1 ½
tsp sugar (7 ml)
½
cup all-purpose flour (125 ml)
½
tsp baking powder (2 ml)
3
Tbsp melted butter (45 ml)

Savoy Cabbage and Apple Stuffi

6
slices pancetta
2
shallots, chopped
1
clove garlic, minced
Few sprigs of fresh thyme
10
oz savoy cabbage, chopped into ¼-inch dice
1
Mutsu apple. ppeled and cored and cut into ¼-inch dice
½
cup Riesling wine (125 ml)
Coarse salt and freshly cracked black pepper

Assembly

Chopped parsley or dill, for garnish
½
cup sour cream (125 ml)
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directions

Step 1

Loosely beat the eggs in a medium bowl and then whisk in water, milk, salt and sugar. Sift flour and baking powder and whisk into liquid mixture. Stir in the melted butter. Let batter sit for half and hour or until it comes to room temperature and the bubbles settle.

Step 2

Lightly butter an 8-inch nonstick skillet over medium heat. Add ¼ cup of batter and swirl to coat bottom of skillet. Cook until bottom is set. Flip blintz and cook another 30 seconds. Repeat with remaining batter. You should have enough batter to make about 10 blintzes.

Step 3

Heat a large skillet over medium heat and add the pancetta. Allow the fat to render and pancetta to become crisp. Remove pancetta to a paper towel-lined plate to drain and drain off all but 2 tbsp of fat. Add shallots and garlic and cook until golden and soft, about 8 minutes . Add cabbage, apples and thyme and sauté until softened. Turn the heat up to medium, and deglaze the pan with the wine. Continue to cook until the cabbage and apples are tender, about 20 minutes.

Step 4

Crumble pancetta and add to cabbage mixture. Season to taste with salt and pepper.

Step 5

Spoon a heaping tablespoon full of cabbage mixture along the edge of each blintz. Roll the blintz over the filling. Fold the sides in toward the middle. Fold the blintz into a flat rectangle.

Step 6

Serve the blintzes with a dollop of sour cream and some chopped parsley or dill.

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