Mushroom Stuffed Blintzes with Beet Glaze

Mushroom Stuffed Blintzes with Beet Glaze
10 servings

I think these blintzes, oozing with melted mascarpone and goat cheese, are absolutely sinful. The blintz originated in the Ukraine – it’s a tender, thin crepe or pancake that is rolled around a sweet or savoury filling and fried in oil. The blintz can be made with any flour. Use beets, from a jar, that have been preserved in water, vinegar and sugar but no pickling spices. Yield is 10 blintzes.



Blintz Batter

large eggs
cup water
cup milk
pinch salt
1 ½
tsp sugar
cup all-purpose flour
tsp baking powder
Tbsp unsalted butter, melted
Tbsp unsalted butter, for sautéing

Beet Glaze

medium beets, from a jar
Juice of half lemon
cup to ½ cup water
Coarse salt and freshly cracked black pepper
Tbsp butter

Mushroom Stuffing

oz dried porcini mushrooms
cup boiling water
Tbsp olive oil
shallots, chopped
clove garlic, minced
small leek, white part only, chopped
oz cremini mushrooms, chopped
Coarse salt and freshly cracked black pepper
Tbsp lemon juice
Tbsp vermouth
Tbsp chopped fresh tarragon
cup chopped parsley
cup mascarpone cheese
oz sharp, firm goat cheese, grated


Tbsp butter
Chopped parsley, for garnish
cup sour cream


Step 1

Slightly beat the eggs in a medium bowl and whisk in water, milk, salt and sugar.

Step 2

Sift flour and baking powder and stir into liquid mixture.

Step 3

The batter should resemble thick whipping cream.

Step 4

Stir in the melted butter.

Step 5

Let batter sit for half and hour or until it comes to room temperature and the bubbles settle.

Step 6

Lightly butter an 8-inch nonstick skillet on medium heat.

Step 7

Add 3 to 4 tbsp. batter and swirl to coat bottom of skillet.

Step 8

Cook until bottom is set.

Step 9

Flip blintz and cook another 30 seconds.

Step 10

Repeat with remaining batter.

Step 11

You should have enough batter to make about 10 blintzes.

Step 12

Put the beets, lemon juice and some water in a food processor and puree until smooth, adding more water if necessary.

Step 13

Season with salt and pepper.

Step 14

Strain the beet puree into a small saucepan and simmer for a few minutes on low heat until smooth.

Step 15

Remove the saucepan from the heat and stir the butter into the beet puree.

Step 16

Soak porcini mushrooms in boiling water for 20 minutes.

Step 17

Remove the mushrooms and chop finely.

Step 18

Strain the soaking liquid through a cheesecloth-lined sieve and reserve 3 tbsp of the mushroom soaking liquid.

Step 19

Heat oil in a large saucepan on medium-low heat and caramelize shallots, garlic and leek until golden and soft, about 8 minutes.

Step 20

Add the porcini and the cremini mushrooms and cook until the cremini have released their juices, about 4 minutes.

Step 21

Season with salt and pepper.

Step 22

Turn the heat up to medium, and deglaze the pan with lemon juice, vermouth, and the 3 tbsp. soaking liquid until reduced to a syrup, about 1 to 2 minutes.

Step 23

Sprinkle with the tarragon and parsley.

Step 24

In a large bowl combine mushroom mixture and the mascarpone and add the goat cheese.

Step 25

Season to taste with salt and pepper.

Step 26

Spoon 2 heaping tbsp. mushroom mixture along the edge of each blintz.

Step 27

Roll the blintz over the filling.

Step 28

Fold the sides in toward the middle.

Step 29

Fold the blintz into a flat rectangle.

Step 30

Heat 1 tbsp. butter in a large nonstick pan.

Step 31

In 2 batches, fry the blintzes until golden, about 2 minutes per side, adding more butter to the pan when necessary.

Step 32

Serve the blintzes with a dollop of sour cream, the Beet Glaze and some parsley sprinkled on top.

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