I have a question about the recipe "Lemony Cheese Blintzes" from Merrill Stubbs. Could I bake the filled blintzes, rather than fry?
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They might be a little dry baked -- if you try it, I'd recommend brushing them with melted butter first.
I've never made this specific recipe, but generally a blintz's crispy outer pan-fried crepe (still tender within the folds,) against its creamy filling, is part of its essential character. Looking at this recipe, I'm sure the flavor would still be lovely, but I think the overall blintz experience might be lacking.