Cornmeal Blintzes with Beef
Thin savory cornmeal crepes folded around tender beef, golden onions, egg, and fresh parsley.
About This Dish
A short batter rest softens the cornmeal, while browned beef and onion create a moist dairy-free filling that stays inside each crisp parcel.
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Stages
- Beef Filling20 min
- Batter30 min
- Frying25 min
Step-by-Step Instructions
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1
Hard-boil one egg for 9 minutes, cool it in cold water, then peel and chop it finely.
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2
Cook the diced onions in 1 tablespoon of oil until golden. Add the ground beef and cook until browned and no pink remains, then fold in the chopped egg, parsley, salt, and pepper.
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3
Whisk the cornmeal, flour, remaining eggs, warm water, 1 tablespoon of oil, and a pinch of salt into a thin batter. Rest for 25 minutes.
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4
Cook thin crepes in a lightly oiled skillet, browning only the first side. Stack them cooked-side up under a clean towel.
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5
Place the filling on the cooked side, fold into neat parcels, and brown each blintz on all sides in the remaining oil. Serve hot without dairy garnish.
