Name: Blintzes with Savoy Cabbage and Sour Cream
Yield: 10 servings
Ingredients: 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); 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; Chopped parsley or dill, for garnish; ½ cup sour cream (125 ml)

Blintzes with Savoy Cabbage and Sour Cream

Yields

10 servings

ingredients

Blintzes

large eggs

cup water (60 ml)

cup milk (60 ml)

Pinch salt

1 ½

tsp sugar (7 ml)

cup all-purpose flour (125 ml)

tsp baking powder (2 ml)

Tbsp melted butter (45 ml)

Savoy Cabbage and Apple Stuffi

slices pancetta

shallots, chopped

clove garlic, minced

Few sprigs of fresh thyme

oz savoy cabbage, chopped into ¼-inch dice

Mutsu apple. ppeled and cored and cut into ¼-inch dice

cup Riesling wine (125 ml)

Coarse salt and freshly cracked black pepper

Assembly

Chopped parsley or dill, for garnish

cup sour cream (125 ml)

Ingredient Substitution Guide

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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Blintzes with Savoy Cabbage and Sour Cream