Saturday, March 1, 2008

Potato and Mushroom Blintzes

Another one from the Veganomicon.  i made these for a weeknight dinner, and they came together really quickly, though I did make the crepe batter the night before.

The crepes were incredibly simple, just throw all the ingredients in the blender, blend, and then refrigerate.  A quick stir the next day, and I was good to go.  I was able to cook up a big stack of crepes in about 10 minutes.  

The filling is a very comfort-foody mix of mashed potatoes and mushrooms.  I boiled the potatoes while cooking the crepes, so by the time I was done, the potatoes were ready to mash.  

Filling the crepes was fun.  A couple of spoonfuls of potato mixture, roll it up, repeat.  Despite the heavy filling, the crepes held together well, and I only had one ripped crepe.  

The final step is to brown the blintzes in a skillet.  Instead of doing this all at once, I just did a few at a time, as the Big Kahuna and I were ready to eat them.  

To make the meal a little fancier, I served the blintzes with a mustard sauce and a side of bok choi.  I cheated with the bok choi, and steamed it in the microwave while everything else was cooking.  It was the mustard sauce that really made the meal. Of course, I didn't actually have about half the required ingredients, so I bastardized the recipe with substitutions.  The sauce tasted amazing, but I thought it was a bit too thick.  I had to spread it, instead of just pour it. But I can't blame the recipe, because I didn't really follow it.  

(I had a picture of the blintzes with sauce, but blogger hates me, and won't let me post it.)

The Big Kahuna, who judges all meals based on the sauce, gave this one 9/10.  

Given how easy this was, I'm excited now to try out other dinner crepes.  

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