Thursday, 21 May 2009 05:20
This recipe does involve a few steps, but once you've made your own blintzes for the holidays you'll wonder why you don't make them more often! A classic for the whole family to enjoy...
Preparation Time: 45 min Cooking Time: 45 min
Skill Level: Medium Makes: 24-30
CREPES
375ml milk
6 large eggs
375g all-purpose flour
pinch of salt
2 tbsp melted butter for frying or canola spray
In blender, combine milk and eggs. Add flour and salt and blend at low speed until smooth, less than 1 minute. Let batter stand 1/2 hour.
CHEESE FILLING
750g farmer cheese
250g cottage cheese
1 egg yolk
1 tbsp melted butter
1 tbsp sugar
1 tsp cinnamon
1 tbsp grated lemon zest (optional)
Pinch of salt
In large bowl, mash together farmer and cottage cheeses until blended. Add egg yolk, melted butter, sugar, and salt, and mix until combined.
BLUEBERRY SAUCE
1kg frozen blueberries
750g sugar
1 1/2 teaspoons cornstarch
In large saucepan, combine 3 cups blueberries, sugar, and cornstarch. Set over moderately low heat and stir gently until sugar dissolves. Raise heat to moderately high and boil, stirring occasionally, 3 minutes. Remove from heat and gently stir in remaining blueberries.
METHOD
Have ready large plate or platter. Place skillet over moderately high heat, brush lightly with some melted butter or cooking spra. Heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into pan, tilting to spread into thin, even layer. Cook until ‘crêpe’ begins to "blister," edges curl slightly away from skillet, and underside is lightly browned, about 1 to 2 minutes. Use flexible spatula to flip crêpe out of skillet and onto plate, cooked side up.
Repeat with remaining batter, brushing skillet lightly with melted butter before cooking each crêpe. Stack crêpes, cooked side down, on plate and let cool.
Place 1 crêpe, cooked side up, on a plate. Place 2 tablespoons filling in center, and fold up bottom to cover filling. Fold down top, then flip over and fold in sides. Flip over again and place on a large plate. Repeat with remaining crêpes and filling. (Can be made up to 1 day ahead; cover and chill until ready to fry.)