Potato Mushroom Blintzes
This is a test recipe for VCON, the new PPK cookbook. I had never made blintzes before, and I must say, I’m glad these were my first ones! They are so delicious. The crepes are easy to make (imagine that), the filling is simple, and they’re pretty!
I served them with a simple mushroom gravy, some sour cream, and some fresh thyme. A little salad on the side made a wonderful meal.
The other great thing about these blintzes is that they are easily made ahead of time. If you fill and fold them up, you can cover them with plastic wrap and store in the fridge until you’re ready to pan-fry them. I made them early in the day, so when it came time for dinner they just needed a few minutes on the griddle and they were done. It was so nice to be nearing dinner time having everything already prepared.
Stewart and I split the leftovers for lunch, along with the rest of the grilled tofu on the last of the salad. I think these were the best leftovers I’ve ever had. They were most certainly were the prettiest!
I used a simple sweet miso salad dressing, one of my favorites, for the salad. If you’re interested, the recipe is after the cut!
