And now, a vague statement: I love things wrapped in stuff. I like meat wrapped in lettuce, shrimp wrapped in tapioca paper, _____ wrapped in bacon, and sandwiches in wrap form which are not sandwiches. That’s why I’ve been playing with blintzes.
A blintz is a very thin, slightly stretchy and flexible crepe, filled with something sweet or savory. It’s usually wrapped up like a mini burrito and fried. As with many other famously simple peasant-style foods, the blintz hails from Eastern Europe. On the sweet side, it’s traditionally filled with fruit compote and garnished with sour cream. On the savory and only slightly more lunch-appropriate side, potato, cheese or one of the greatest treats I’ve ever known: caviar blini.
The crepe is rolled around tender, insanely salty, fishy and awesome salmon roe, fried for just a minute and slathered with creme fraiche. But just in case your caviar source is less than reliable, I’ve applied the blintz technique to some really awesome non-fish egg fillings.
- Lox, cream cheese and scallions
- Roasted red peppers, artichoke hearts, spinach and feta
- Kheema (Indian lamb chili), cilantro and red onions, topped with yogurt
- Egg salad and watercress
- Red wine-braised cabbage and goat cheese
- Tomato, basil and fresh mozzarella
- Ham and brie topped with apricot jam
- Nutella and strawberries (if you believe it is lunch, it will be so)
That pack of brittle, gross tortilla wraps in your fridge just got a lot less appealing.
More Wrap Updates for lunch on Food Republic: