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Pancake day is soon upon us and I felt duty-bound to include a pancake recipe on the blog. My husband holds the pancake chef title in the house and he frequently makes them on weekends – alternating with my sourdough waffles. I wanted to try something new – to me and to the blog – and the idea to try blintzes came to me while listening* to the Gilmore Girls.
*I frequently listen to shows while I work – the GG are so dialogue heavy it’s like hearing a radio play.
Sookie in the Gilmores is my favourite fictional chef – with Adam in Northern Exposure a very close second. Then I remembered that I actually OWN the Northern Exposure Cookbook (I was a big fan of the show) which contains Adam’s recipe for cheese blintzes with blueberry sauce. It was pancake fate, clearly.
Blintzes are basically Jewish crêpes filled with cheese and served dusted with icing sugar (although fillings may vary from sweet to savoury). They are delicious and quite filling – a great brunch or dessert option. Note that you only cook them on one side and you fill them cooked side in.
For the blintzes
(recipe tweaked from the Northern Exposure cookbook)
100g | 3/4 cup plain (all purpose) flour
1/4 tsp salt
1 tbsp sugar
2 large eggs
250ml | 1 cup milk
30g | 2 tbsp unsalted butter, melted
1-2 tbsp additional flour if needed
Butter for frying
Icing (powdered) sugar to dust
250g | about 9oz quark cheese (or ricotta)
2 tbsp mascarpone or full fat cream cheese
1 egg yolk
2 tbsp granulated sugar
1 tbsp honey
Zest of 1 lemon
1 tsp vanilla extract or paste
400g | 14oz frozen blueberries
50g | 4 tbsp granulated sugar
Juice of half a lemon
1 tbsp water
- Make the cheese filling by combining all the ingredients and mixing them until smooth. Put in the fridge while you prepare the batter.
- To make the blueberry sauce, put all the ingredients in a saucepan and cook over medium heat until the blueberries start to burst. Simmer for a couple more minutes and set aside.
- Prepare the crêpe batter: Sift the flour, salt and sugar and set aside.
- Whisk the eggs and slowly add the milk and melted butter, mixing until smooth.
- Add the flour and whisk it in. Cover and set aside to rest for 10-15 minutes. The batter should have the consistency of pouring cream – if it’s too thin add a little more flour – about 2 tablespoons.
- Heat a teaspoon of butter in a non stick pan until just foaming. Pour some batter into the pan and swirl it around so it coats the whole bottom of the pan. Cook until bubbles form on top and the edges start to brown and curl. Put the crepe on a plate lined with kitchen towel.
- Repeat until you use up all the batter adding extra butter on the pan if needed (I found that once was enough).
- To make the blintze, take a crêpe, cooked side up, and place a tablespoon of filling near the edge closest to you (pic 1).
- Fold the bottom edge over to cover the filling (pic 2) then fold the sides in (pic 3). Roll the bottom of the blintze over (pic 4) and set aside. Repeat with rest of the crêpes.
- Heat a teaspoon of butter in the pan. Once its foaming, place 4 blintzes, seam side down, on the pan and cook a couple a minutes on each side until golden.
- Serve warm, drizzled with the blueberry sauce and dusted with icing sugar.
Linking up with #tastytuesdays over at Honest Mum.