Posted by: Erica Retrochef | July 30, 2012

Corn and Beef Blintzes

Blintzes are one of my favorite breakfasts. If you’ve never heard of them, think of crêpes — thin pancakes rolled around some sort of filling. Blintzes have their ends tucked in (somewhat like a burrito) instead of open. For breakfast, they’re usually filled with sweet cream cheese and perhaps some berries.

You can also fill blintzes with something savory, like ground beef. This is a variation I’ve had less often, but it’s still good… as long as the filling tastes good. The blintz pancake is like a pie crust: if you don’t have a tasty filling, you won’t like it.

I don’t know if this “Continental meat-stretcher-American style” is going to work or not. (What’s a meat-stretcher-American, anyway?)

Corn and Beef Blintzes

Make 6 to 8 Blintzes: Beat 1/2 cup eggs (2 large or 3 small) with rotary beater; add 3/4 cup milk, 3/4 cup flour and 1/2 teaspoon salt. Continue beating till smooth. Melt 1/4 teaspoon fat in 5 to 7-inch skillet. When very hot pour in scant 1/4 batter. Quickly lift pan from stove and tilt so batter runs all over bottom in paper-thin layer. Cook till golden brown; turn and cook 1 min. longer. Remove and cook rest of blintzes, stacking on top of each other to keep warm.

3/4 lb. ground beef
1/2 teaspoon salt
1 tablespoon chopped onion
1/2 teaspoon chili powder
1/4 cup Del Monte Catsup
1/4 cup fine cracker crumbs
2 No. 303 cans Del Monte Golden Cream Style Corn
1/2 cup grated cheese

Mix first 4 ingredients; brown in 1 tablespoon fat. Remove from heat; mix in catsup and crumbs. Place about 2 tablespoons mixture in center of each blintz; roll up. Season corn; spread in greased baking dish (13 x 9 x 2-inch). Arrange filled blintzes on corn, sprinkle with grated cheese; garnish with extra catsup if desired. Heat in moderate oven (350° F.) 20 to 25 min. Serves 6.

I … I just don’t know what the hell to make of this. Creamed corn, pancakes, beef, ketchup, and cheese? What?

We had cream cheese blintzes for breakfast, and Buzz made a double batch. The leftovers were saved for dinner.

And this was the stuff we were going to add to those nice tasty pancakes. Hmmmm…

The ground beef with chili and onions was pretty tasty. Aaaaaand then we added ketchup and crackers. Slightly less delicious.

Two heaping spoonfuls of filling went into each blintz. (I did have about 1 pound of beef rather than 3/4, so it was a bit too much filling.)

These were then rolled up in the thin pancakes to create blintzes. (Some of them were on the small side, so the ends are open. Technically that’s not a blintz. I won’t tell if you don’t.)

My casserole dish seems to be smaller than the one in the picture (unless those are extremely tiny blintzes). That lead me to take a closer look at the picture in the ad, which seems to have a gallon of creamed corn rather than two cans… but hey, it’s advertising, it’s no fun if it’s not exaggerated!

And then, for some deranged reason, we added cheese and ketchup. At least it’s colorful.

After baking… well, it was warm and the cheese had melted. I served it by taking out all the blintzes, spooning out creamed corn, and then adding a blintz. (Tried scooping out blintz with corn, but it just made a mess, and the blintz unraveled, and it was a gloppy pile of beef-pancake-corn. Not photogenic… not even appetizing.)

Short verdict: this was bad. I mean, the separate components were ok — the beef blintzes were good, the creamed corn was nice enough on the side. But if you took a bite of blintz and corn together, it tasted weird. If you took a bite of blintz, corn, cheese, and ketchup, it was downright funky. Edible, but this definitely goes in the “what were they thinking” file!

Advertisement comes from the Ladies’ Home Journal in 1954, preserved in the The Gallery of Graphic Design.

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Responses

  1. The finished product looks good! I agree, those mundane thrifty fill-em-up ingredients seem to clash with the labor-intensive blintzes. (My mom made something similar in the 60’s with swiss cheese, shrimp, and curry powder, wish I could find that recipe, it was delicious!)

  2. not to self…replace the creamed corn with roasted corn, mix corn with cheese sauce, apply as directed, eat hearty…

    Creamed corn is weird anyway IMHO. But attacking poor, defenseless, delicious looking blintzes with creamed corn just seems abusive!.

  3. Oh… it’s so pretty! Shame it tastes weird. I suspect the creamed corn is far too sweet for the application – definitely a roasted corn, or something else.


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