early morning xmas blintzes
Dec. 27th, 2006 09:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
oneroomI was a late comer to caffeine, which is maybe why I still can't have tea past noon if I expect to be able to sleep later that night. That said, I had tea while preparing cioppino on xmas eve, which explains why I was up at 5 am on xmas morning, trying to figure out how to entertain myself while also not waking up my small child. I decided the best thing to do was make blintzes.
Early Morning Xmas Blintzes*
1. First, make the filling. Drop the contents of a bag of frozen blueberries into a small pot set over medium heat. While that begins to heat, peel and dice an apple or two and add that to the blueberries. Cook for several minutes (maybe ten?) and then add a T of lemon juice.
2. Combine 3 T flour, 3 T sugar, and a good dose of cinnamon, and then sprinkle that on the fruit. Add some almond extract. Stir pretty constantly until the apples are soft and the filling has thickened, which should mean about 10 minutes.
3. Set the fruit aside to cool and make the blintz batter. Blintz batter is crazy difficult to make. You have to combine 3 eggs, 1 1/3 C soymilk, 2 T melted butter, 3/4 C flour, and a big pinch of salt, and then you have to - oh, wait. Nothing. That's all you do.
4. Cook the blintzes. Here's what I did: I heated a cast iron tortilla pan over medium-low heat. I sprayed it verrrrrry lightly with organic, overpriced, butter-flavored canola oil. I dropped about 1/4 C of blintz batter onto the hot pan in the way I've seen the crepe makers do it. I let the very thin pancake cook until it began to curl up on its edges.
5. After each blintz is cooked, add about a tablespoon of your fruit filling and wrap/roll it up. Arrange them on a plate and sprinkle with powdered sugar. They can be served (apparently) any time within the next four hours or so, and they make a particularly good accompaniment to homemade espresso drinks and present-opening.
*Adapted/stolen from The Enchanted Broccoli Forest by Mollie Katzen
Early Morning Xmas Blintzes*
1. First, make the filling. Drop the contents of a bag of frozen blueberries into a small pot set over medium heat. While that begins to heat, peel and dice an apple or two and add that to the blueberries. Cook for several minutes (maybe ten?) and then add a T of lemon juice.
2. Combine 3 T flour, 3 T sugar, and a good dose of cinnamon, and then sprinkle that on the fruit. Add some almond extract. Stir pretty constantly until the apples are soft and the filling has thickened, which should mean about 10 minutes.
3. Set the fruit aside to cool and make the blintz batter. Blintz batter is crazy difficult to make. You have to combine 3 eggs, 1 1/3 C soymilk, 2 T melted butter, 3/4 C flour, and a big pinch of salt, and then you have to - oh, wait. Nothing. That's all you do.
4. Cook the blintzes. Here's what I did: I heated a cast iron tortilla pan over medium-low heat. I sprayed it verrrrrry lightly with organic, overpriced, butter-flavored canola oil. I dropped about 1/4 C of blintz batter onto the hot pan in the way I've seen the crepe makers do it. I let the very thin pancake cook until it began to curl up on its edges.
5. After each blintz is cooked, add about a tablespoon of your fruit filling and wrap/roll it up. Arrange them on a plate and sprinkle with powdered sugar. They can be served (apparently) any time within the next four hours or so, and they make a particularly good accompaniment to homemade espresso drinks and present-opening.
*Adapted/stolen from The Enchanted Broccoli Forest by Mollie Katzen
