Member since Jan 2011
"So-so...didn't meet my expectations for blueberry blintzes, and I've made them before, bought frozen ones, had them in jewish delis, so I'm speaking from some experience:
1. Dry crepe:
The crepe itself seemed off in texture; part of it is the addition of so many eggs to the batter, but a lot of it came from the cooking process. Usually blintzes a"
"I made these a few weeks ago and was a little disappointed at first; they were much firmer and less sweet than any pickled herring/fish I've ever had. I had let them sit in the pickling liquid for 2-3 days and all my guests agreed that they were too firm and didn't have much flavor. I then added some agave syrup (dissolves in cold liquid) to sweet""