Meat-Filled Blintzes

This hearty, delicious Jewish recipe for meat-filled blintzes will come in handy for Hanukkah and throughout the year!

Crepes: beat the eggs with the sugar and salt, add the flour, and stir until smooth. Slowly pour in the water, continuing to stir until no lumps remain. Add the vegetable oil and mix well.

Sprinkle the frying pan with salt and heat it thoroughly. Wipe it with a cloth, grease with oil, and heat it again. Pour a portion of batter into the pan so that it covers the entire bottom in a thin layer.

When the edges of the crepe begin to lift, remove it, grease the pan again, and brown the other side. (After this, there is no need to grease the pan again.)

Filling: pass the boiled or fried meat through a meat grinder, and fry the onion in a tablespoon of vegetable oil. Mix the ground meat and onion, and season with salt and pepper to taste.

Place the filling on the crepes and roll them into tubes or fold them into envelopes.

Prepare the batter: mix the egg with the flour, adding a pinch of salt.

Dip each blintz in the batter and fry it again in a pan in hot vegetable oil. (This whole batter idea is clearly the work of some irrepressible Jewish grandmother who is always trying to feed her darling grandson something more filling :))

Enjoy!