Blintzes
- Victoria Prever
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Serves 4 - 6
More effort
Prep: 55 mins
Cook: 30 mins
plus resting
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Make this Jewish comfort food of delicate, crêpe-like pancakes filled with sweetened cheese, folded into neat parcels and fried until golden
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
125g plain flour
-
3 medium eggs
beaten
-
2 tsp sunflower oil
plus extra for frying
-
250ml milk
(any kind)
For the filling
-
250g ricotta cheese
-
100g full-fat soft cheese
-
2 tbsp golden caster sugar
-
½ tsp vanilla bean paste
or extract
For the blueberry compote
-
200g blueberries
(fresh or frozen)
-
½ lemon
juiced
-
2 tbsp icing sugar
To serve
- 20g butter
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Nutrition: Per serving (6)
- kcal305
- fat13g
- saturates7g
- carbs34g
- sugars18g
- fibre1g
- protein12g
- salt0.37g
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Method
-
step 1
Put the flour, eggs, oil and milk in a blender and blitz until lump-free. Or, put everything in a jug or bowl and whisk by hand or using a hand blender until smooth. Cover and let stand at room temperature for 30 mins, or chill for up to two days if making in advance.
-
step 2
Meanwhile, make the filling by mixing the ricotta, soft cheese, sugar and vanilla together in a small bowl, then chill until needed.
-
step 3
To make the blueberry compote, tip the berries into a small pan. Add a splash of the lemon juice and the icing sugar. Cook over a medium heat for 10 mins, stirring occasionally until the berries start to collapse and release their juices. Add more sugar or lemon juice to taste. Set aside to cool.
-
step 4
To make the pancakes, heat a medium frying pan over medium-high heat. Set aside a large plate and several squares of baking parchment. Once the pan is hot, pour in a little oil and carefully wipe it around the pan using kitchen paper. If you like, you can also melt in a little of butter and wipe it around the pan, too. The batter should now be smooth and the consistency of double cream. If it has become a bit too thick, you can add a little more milk or water to thin it out slightly.
-
step 5
Pour enough batter into the pan to lightly coat it in a thin, even layer, about 3-4 tbsp (50-60ml) depending on the size of your pan. Quickly swirl it around the pan to coat the base and cook, undisturbed, until the pancake looks a little dry at the edge and is golden underneath, about 1-2 mins. It should easily loosen from the pan. Flip and cook on the other side for a few seconds, then move to the plate.
-
step 6
Repeat with the remaining batter (you’ll end up with eight to 12 pancakes total), separating the cooked pancakes with a sheet of baking parchment as you move them to the plate. The thinner they are, the more you’ll be able to make. Once cool, the pancakes will keep covered and chilled for up to two days.
-
step 7
Leave to cool, then, working with one pancake at a time, spread 2 tbsp of the filling over the lower third closest to you, leaving a border of about 2cm. Fold the bottom part of the pancake up and over the filling, then fold in both sides (so it looks like a rectangle) and roll the pancake up. Repeat with the remaining pancakes and filling.
-
step 8
When you’re ready to serve, heat the butter and ½ tsp oil in a frying pan over a medium heat and fry the blintzes in small batches, seam-side down, until browned on both sides. Transfer to a plate and serve dusted with icing sugar and topped with the blueberry compote.
Recipe tip
They can be frozen before or after filling, and before or after the second fry, separated by layers of baking parchment.
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