Blintzini Recipe

Inspired by Summa

Time30m

Serves4

Wild mushroom caviar, tomatoes, crêpes, bleu cheese cream.

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Ingredients

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Blintzini Ingredients

10.6 oz (300 g) Wild mushrooms (chopped)

2 tbs olive oil

1 cup Shallots (finely chopped)

1 tbs Fresh thyme (chopped)

1 tsp Celtic sea salt

1 tsp black pepper

2 cups Tomatoes (diced)

8 pieces Crêpes

5.29 oz (150 g) Bleu cheese (crumbled)

7/8 cup (200 ml) Sour cream

1 tbs ReaLemon lemon juice

Method

Preparation Directions

Prepare the Mushroom Caviar

In a skillet, heat olive oil over medium heat. Add shallots and sauté until translucent, about 3 minutes. Add the chopped wild mushrooms, thyme, salt, and black pepper. Cook until mushrooms are tender and liquid has evaporated, about 8-10 minutes. Set aside to cool.

Make the Bleu Cheese Cream

In a bowl, combine sour cream, crumbled bleu cheese, and lemon juice. Mix well until smooth. Adjust salt and pepper to taste.

Assemble the Blintzini

Place a crêpe on a plate, add a spoonful of the mushroom caviar in the center, and fold the crêpe around the filling. Repeat with remaining crêpes.

Serve

Top each filled crêpe with diced tomatoes and a dollop of bleu cheese cream. Serve warm.