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Article: Blintzes with a Gallic touch
- Article from:
- Jerusalem Post
- Article date:
- February 2, 2001
- Author:
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Faye Levy
Jerusalem Post
02-02-2001
Headline: Blintzes with a Gallic touch
Byline: Faye Levy
Edition; Magazine
Section: Features
Page: 24
Friday, February 2, 2001 -- My mother is considered an expert blintz-maker. Yet I remember from my childhood how frustrating she used to find making the wrappers for the blintzes. They tended to stick to the pan.
At La Varenne Cooking School in Paris, the head chef used a special technique for making crepe batter. He whisked in a generous quantity of melted butter and said that way there's no need to butter the crepe pan. Besides, it contributed a lovely rich flavor. I thought this might be an interesting idea for blintzes.
Technically, crepes are different ...
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......buckwheat. Almost Whole Wheat Blintzes with Goat Cheese and Ratatouille...complement the vegetables and the blintzes beautifully. If you have...omelet on his brunch menu. Blintzes: 1/2 cup flour, preferably...about 1 1/4 cups milk 1 or 2 Tbsp. melted butter or olive oil...teaspoons oil for pan ...
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