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.
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) Makes 8 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
Filling 250g | about 9oz quark cheese 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
Blueberry sauce 400g | 14oz frozen blueberries 50g | 4 tbsp granulated sugar Juice of half lemon