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Meat-Filled Blintzes

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“Tweak this lunch idea a hundred different ways to find your own flavour. The thin pancake makes a perfect jacket for a tasty meat filling. I use ground pork or beef and add paprika for an Eastern European flavour. Season your meat with your favorite spice or herb.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 cup flour
  • 2 teaspoons sugar (optional)
  • 12 teaspoon salt
  • 4 eggs
  • 23 cup milk
  • 13 cup water
  • 2 teaspoons melted butter or 2 teaspoons oil
  • 1 lb ground meat, of your choice
  • 1 cup chopped onion (or to taste)
  • salt and pepper

Directions

  1. Blintz: Beat eggs and milk together.
  2. Add flour, sugar, salt.
  3. Add water and melted butter or oil.
  4. Heat skillet or crepe pan medium/high heat. If needed, grease pan for each blintz.
  5. Pour about 1/3 cup batter and tilt pan to cover bottom.
  6. Blintz is done when bottom starts browning and top no longer looks wet. No need to flip.
  7. Filling: Fry onion.
  8. Add meat, cook well. If you like, add two tablespoons flour for consistency.
  9. Add salt, pepper, or other seasonings.
  10. Use 2-3 tablespoons filling for each blintz. Fold in 2 sides and roll up.
  11. (I usually skip this next step) Bake in 400 oven 8-10 minutes or til brown.
  12. Serve with sour cream!

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