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Blintzes are a summer meal your entire family will enjoy: light, yet satisfying. And they come in different flavors and variations — with these six delicious recipes, you will have a great deal of variety for several milchig meals. Start with the basic blintz recipe.
1 recipe pareve Basic Blintz Crêpes
2 (15 oz) cans sliced mushrooms
1 large onion, thinly sliced
1 leek, white part only, halved and sliced
2-3 cloves garlic, minced or 2-3 cubes Gefen Frozen Garlic
2 tablespoons Bartenura Olive Oil
1 teaspoon salt
1/2 teaspoon pepper
cilantro, as a garnish
1/4 cup vegetable oil
In a large skillet, heat olive oil on medium heat. Cook onions and leeks until translucent, about 5 to 7 minutes. Add mushrooms, garlic, salt, and pepper. Stir frequently until mixture is cooked through, about 15 to 20 minutes.
Place a crêpe cooked side up on a clean surface. Place 3 to 4 tablespoons of the mushroom filling towards the bottom of the crêpe. Fold the lower edge of the crêpe over the filling, fold the sides inwards, and roll up over the filling, tucking the edges in as you roll. Repeat with the remaining crêpes and filling.
Once the blintzes are assembled, heat the oil in a skillet over medium heat until hot. Carefully place 3 to 4 blintzes seam side down and fry for 1½ to 2 minutes on each side, until they are golden brown.
Serve warm, garnished with chopped cilantro.
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