Bacon Blintzes

Bacon Blintzes

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Servings: 4
Calories: 411


  • 4 oz plain flour
  • 1 egg beaten
  • 1/2 pint milk and water half and half
  • lard for frying
  • 8 oz lean streaky bacon rinded and finely snipped
  • 8 oz mushrooms wiped and chopped
  • 3 oz spring onions trimmed and finely chopped
  • freshly ground pepper
  • oil for deep frying


  • Make the batter: sift the flour into a bowl and beat in the egg and milk and water until smooth. Heat a knob of lard in a small frying pan tilting the pan so that the melted lard coats the base. Pour in enough batter to cover the base of the pan and cook for about 3 minutes until golden underneath. Turn and cook the other side. Repeat with remaining batter to make eight pancakes.
  • Add the bacon to the pan and fry in its own fat for a few minutes.
  • Add the mushrooms and onions to the pan. Cook gently, stirring until the vegetables are soft and there is no free liquid. Season well.
  • Fill the pancakes with the bacon mixture and roll up like a parcel with the ends tucked in to enclose the filling. Secure with cocktail sticks.
  • Heat the oil and deep-fry the pancakes quickly for about 2 minutes, or until crisp. Drain and serve the blintzes at once.
Calories: 411 kcal
Carbohydrates: 29 g
Protein: 15 g
Fat: 26g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 84 mg
Sodium: 423 mg
Potassium: 475 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 388 IU
Vitamin C: 5 mg
Calcium: 97 mg
Iron: 2 mg
Ingredients Bacon, Pork
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