Savory blintzes cake from chef Sabina Waldman. Photography: Daniel Lailah. Styling: Hamutal Yaakovovitz
Savory blintzes cake from chef Sabina Waldman. Photography: Daniel Lailah. Styling: Hamutal Yaakovovitz
Recipe

Savory Blintzes Cake

To give this classic a modern look, I did it as a savory cake, a trend that has developed in recent years - though more so with a sweet version

You’ve never seen savory blintzes like this: stacked on top of each other with layers of mushrooms and Mornay sauce (béchamel sauce enriched with Parmesan cheese) in between to form a savory blintzes cake. It tastes absolutely as delicious as it sounds.

Blintzes can be filled with any number of fillings, and are called “placinta” in their native Hungarian. Blintzes were adopted as a special delight prepared for Shavuot as part of the custom of eating dairy on the holiday. After all, as the proverb says, Israel is “the land of milk and honey”.

Ingredients for Savory Blintzes

For the blintzes:

  • 1/2 cup + 2 tablespoons (150 ml) water
  • 1/2 cup + 2 tablespoons (150 ml) milk
  • 1 cup + 1 tablespoon (150 grams) קמח
  • 2 eggs
  • 2 tablespoons (30 grams) butter melted
  • 2 tablespoon chives chopped
  • a pinch Salt
  • a little butter for cooking

For the Mornay sauce:

  • 1 tablespoon (15 grams) butter
  • 1 ½ tablespoons (15 grams) flour
  • Salt
  • 1 cup (240 ml) milk
  • 1 oz (30 grams) parmesan cheese grated
  • a pinch ground nutmeg
  • white pepper ground

For the mushrooms:

  • 4 tablespoons olive oil
  • 2 shallot thinly sliced
  • 1 package champignon mushrooms thickly sliced
  • 1 package portobello mushrooms thickly sliced
  • 1 package oyster mushroom thickly sliced
  • 1 package shimeji mushrooms separated
  • Salt
  • ground black pepper
  • 1 tablespoon thyme
  • 2 garlic cloves crushed

Instructions

Prepare the blintzes:

  • 1. Beat together the blintz ingredients until smooth.

  • 2. Heat a medium-sized non-stick pan and lightly oil. Pour a very thin layer of the batter into the pan and fry until the edges separate from the pan. Turn over and fry for another half a minute. Transfer to a flat plate and continue like this with the rest of the batter. Stack the blintzes.

Prepare the Mornay sauce:

  • 3. Melt the butter in a saucepan. Add flour and salt and mix for about a minute. Add the milk and beat well with a whisk until smooth. Continue to cook over medium heat while stirring constantly until boiling and thickened. Remove from the heat and add parmesan, nutmeg and white pepper. Stir until the cheese melts. Cool at room temperature.

Prepare the mushrooms:

  • 4. Heat the olive oil in a wide pan and saute the mushrooms in several batches, seasoning with salt and pepper, until they turn golden. Do not overcrowd, use only enough mushrooms to cover the pan in one layer. Transfer to a mixing bowl. When all the mushrooms are ready, add thyme and garlic, mix well and cool.

Assemble:

  • 5. Line the bottom of a 8.5"-9.5" (22-24 cm) diameter springform pan with parchment paper. Place one blintz on top and spread 2 generous tablespoons of the Mornay sauce over it, sprinkle with the cooked mushrooms and cover with another blintz. Continue in this way until the ingredients are finished.

  • 6. Before serving, heat the cake at 355F (180C) degrees for about 10 minutes.

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