Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Eggs
1 c Milk or water
1/2 ts Salt
2 tb Salad oil
3/4 c Flour -- sifted
Butter or oil -- for frying

Beat the eggs, milk, salt and salad oil together. Stir in the flour.
Heat a little butter or oil in a 6-inch skillet. Pour about 2
tablespoons of the batter into it, tilting the pan to coat the
bottom. Use just enough batter to make a very thin panc onto a
napkin, browned side up. Make the rest of the pancakes. Spread 1
heaping tablespoon of any of the fillings (the recipes for five
fillings are included in this database)along one side of the pancake.
Turn opposite sides in and roll up like a je a 425 degree oven until
browned. Makes about 18. Serve dairy blintzes with sour cream.
Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger
Published by Bantam Books, Inc. (c) 1958 Recipe formatted for
MasterCook II by: Joe Comi

Recipe By : Jennie Grossinger - "The Art Of Jewish

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