Blintzes are one of the types of bliny. Blintze is a thin usually wheat-flour pancake – similar to French crêpes – folded to form a casing (as for cheese or fruit) and then sautéed and/or baked. It is originated from early Slavic culture (pre-Christian times) and was a symbol of the sun, due to its round form. Now it takes part of the orthodox culture and brought to the American cuisine by the Jewish community. It is crispy and soft in the same time, usually made sweet and sour – perfect for a Sunday brunch.
Prep time: 70-90 minutes
Difficulty: 🍳 🍳 🍳 (3/5)
- Blintzes (around 10-11 pieces):
- 150 g (5 oz) of all purpose flour
- 3 tablespoon of finely grated coconut flakes
- 2 tablespoons of granulated sugar
- 1/2 tablespoon of salt
- 3 large eggs
- 2 tablespoons of vegetable oil
- 1/2 tablespoon pure vanilla extract
- 230 ml (1 cup) of milk
- 100 ml (1/2 cup) of water
- 2-3 tablespoons of vegetable oil for frying
- 100 g (3.5 oz / 1 stick) of butter for browning
- Blackcurrant sauce:
- 250 g (9 oz) of frozen or fresh blackcurrant
- 120 g (4 oz) of granulated sugar
- juice of a half lemon
- Cheese filling:
- 250 g (9 oz) of ricotta cheese
- 200 g (7 oz) of mascarpone cheese
- 40 g (1.5 oz) of raisins
- 1 large egg
- zest of a lime
- a handful of frozen or fresh blackcurrant
- a handful of frozen or fresh raspberries
- 2-3 tablespoons of powder (icing) sugar
This amazing dessert is easy to make and if your time management is good you will finish it a over an hour. You need to start with the blintze batter, as it needs to rest for a half an hour before frying them. While the batter is sitting, you can make the filling and the sauce.
In a large bowl add the all purpose flour, salt, the coconut flakes and the sugar. Mix them well with a fork. Gently drop the 3 eggs, the vanilla extract and mix it with a blender or a hand mixer on slow speed.
Slowly pour in the milk and the water and beat the mixture until you get rid of any lumps. Don’t worry about the small pieces – they are the coconut flakes. Let the batter rest for a half an hour.
In a sauce pan add the blackcurrant, the sugar and the juice of a half lemon. On medium low heat bring it to a boil. Turn down the heat to low and cook it for around 20-30 minutes until the sauce thickens. Don’t forget to check on it and stir the sauce from time to time to avoid burning it. When the sauce is thick enough press the sauce through a flour sifter to get a smooth and velvet texture. Let the sauce rest in a small bowl.
When you open the ricotta package drain the cheese in a mash strainer to get rid of any extra liquid. In a larger bowl add the ricotta and mascarpone cheeses. Drop a large egg and sprinkle in some finely shredded lime zest. Finally add the raisins into the filling mixture and stir it well with a help of a wooden spoon or fork.
Grease a frying pan lightly with some vegetable oil – use a paper towel. WARNING: Set the burner to low – this is important, otherwise your blintzes will burn in seconds. Pour gently in the middle 3/4th of a ladle of batter and swirl it around to get a thin layer of blintze. Cook it on the first side around 1 – 1 1/2 minute. Blintzes usually are not fried much as they will be browned later in butter. So after the first side gains a bit of color you can turn it over. The easiest way to turn it using your hands. Grab a side gently and quickly flip it to the other side. Leave it for around 30-40 seconds on the second side and you can take it out. Put it on a clean plate.
Grease the pan again with a few drops of oil and repeat the steps mentioned above. This batter will make around 10-11 blintzes. Pile them up on a plate.
Now it’s time for some stuffing. Take a blintze and place it on a flat plate. Put around 2-3 tablespoons of filling on a 1 cm (1/2 inch) tall layer on the top corner of the blintze – 2,5 cm (1 inch) far from the edge. Fold that edge towards the center of the blintze and press the empty edge down to stick a bit.
Take the two sides and fold them towards the center. Usually the two wings will meet exactly at the center of the blintze. Gently grab the top part and roll the blintze in a cylinder form. Make sure that the closing part is under the roll.
Roll up all the blintzes and pile them up carefully on a plate making sure not to break open any of them. In a frying pan put 50 g (a half a stick) of butter and melt it on low heat.
Add the half of your blintze pile and brown them on the butter. Be gentle when turning them, as they can easily break. After the first batch is done wipe the pan with a paper towel and put another half a stick of butter and brown the second batch also. Place them on a plate. Preheat your oven to 180° Celsius in (356° Fahrenheit). Put a baking sheet in a baking tray and place the blintzes on it. Bake them for around 15 minutes in the oven. If you don’t have a large tray, then bake them in 2 batches.
For a serving on a nice flat plate place 3 baked blintzes and pour a few tablespoons of blackcurrant sauce on top of them. Place some raspberries and blackcurrants next to them. Using a flour sifter sprinkle some icing sugar on top of your blintzes. Your colorful and tasty dessert is done.
- blackcurrant > blueberries
- raspberries > strawberries
- milk > coconut milk
- mascarpone > regular cream cheese