These Mushroom Blintzes are my favorite Friday night appetizer. I make a large batch, and then store them in the freezer. When Friday night rolls around, I have delicious and festive appetizer that can be easily defrosted, heated and served.
BLINTZ1 cup floura pinch of salt3 eggs1 1/4 cup of waterFILLING1 cup diced onions3 tablespoons margarine (pareve)2 cups canned mushrooms, drained3 tablespoons flour1 cup liquid from the mushrooms or watersalt and pepper to tasteSAUCE3 tablespoons margarine (pareve)1/2 cup canned mushrooms, drained3 tablespoons flouronion salt, salt and pepper to taste1 1/2 cups water1 teaspoon soy sauce
Blintz1. Mix eggs and water. Mix flour and salt in a separate bowl.2. Whisk flour mixture into egg and water mixture until smooth. The batter should be thin. If it is too thick, add some more water.3. Pour oil into a frying pan, and heat until the oil is very hot. 4. Pour just enough blintz mixture into the hot oil to lightly cover the pan. Rotate the pan so the batter covers the whole bottom. 5. Cook blintz until the center bubbles and the blintz slides in the pan.6. Turn out blintz from pan onto a plate to cool.7. Continue steps 1-6 above until all the batter has been used. Filling1. Saute onion in margarine until transparent. 2. Drain mushrooms, reserving liquid in a separate bowl.3. Add mushrooms to the onions, and saute.4. Stir in flour until smooth.5. Gradually add liquid and cook until thickened.6. Add salt and pepper to taste. 7. Put 1 tablespoon of filling in each blintz. Fold one side over, the bottom up and the top down, and then the second side over to form a neat square.Sauce1. Melt margarine in saucepan, and briefly saute mushrooms. 2. Stir in flour and seasonings. Add water and soy sauce. 3. Stir and cook until the sauce has thickened. TIPS:Once the crepes are filled, they can be stored in an airtight container or bag and frozen. SERVING SUGGESTIONS:Serve the mushroom crepe warmed, and top with a tablespoon of hot mushroom sauce.