Blintzes, specifically cheese blintzes, are nearly synonymous with Shavuos. I wanted to be more original, so I created a savory spinach version. Adding part of the cream sauce to the spinach mixture results in a delightful, flavorful appetizer. It’s very lightly laced with wine, which elevates the dish and makes it Yom Tov-worthy. Yields about 15
Spinach Blintzes with Mushroom Cream Sauce
Recipe By Brynie Greisman
- Cooking and Prep: 50 m
- Serves: 6
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Contains:
Ingredients (25)
Crepes
Spinach Filling
Mushroom Cream Sauce
Start Cooking
To Make the Crepes
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Combine all ingredients in a blender.
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To make for a tender crepe, place batter in fridge for at least one hour. (You can prepare the batter the night before.)
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Use a crepe maker or a frying pan to make the crepes, spraying with cooking spray between every few leaves.
To Make the Filling
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Defrost spinach in the microwave or thaw at room temperature.
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Pour into a strainer and squeeze out all liquid. You will be left with just over a cup of spinach. Place all filling ingredients in a small bowl and mix together. Set aside.
To Make the Sauce
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Heat oil and butter in a large frying pan.
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Sauté onion, carrot, and mushrooms for approximately 12 minutes, stirring occasionally.
Assemble and Bake
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Meanwhile, preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
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Add the flour and mix to coat the vegetables. Add the cooking cream or half-and-half, wine, cheese, and seasoning. Stir for a minute or two until cheese is melted and all ingredients are well combined. Add a few spoonfuls of this mixture to the spinach filling and mix well.
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Place a spoon of spinach filling mixture on each crepe and roll up. Put blintzes in a baking dish, preferably Pyrex, lined with parchment paper. They can be very close together. Spoon remaining sauce over blintzes.
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Spray a large piece of aluminum foil with cooking spray, and cover baking dish (sprayed side down, so it won’t stick).
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Bake for 20 minutes covered, then 10 minutes uncovered. Garnish with chopped chives, if desired.
Note:
If you would like a thinner, more pourable mushroom sauce, you can add 1/2 cup of milk to the mixture after removing some of the sauce for the spinach filling. I prefer it thick as it is, though.
Credits
Photography by Moishe Wulliger
Food Styling by Renee Muller
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Replies:
All the components can be prepared in advance and frozen but for the best taste, assembly should be done before serving!
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Replies:
All the components can be prepared in advance and frozen but for the best taste, assembly should be done before serving!
