I love thin crepês for breakfast and my mum would make the pan-fried crepês only for very special occasions with different sweet fillings; dusted with powdered sugar. The ingredients to make the crepês were same and I have followed her method. The only addition to the ingredient is use of vanilla in the crepês.
I miss my mum’s tasty crepês and was thinking about it when suddenly I read the pan-cake challenge post. Natascha from Natascha Palace hosted a Pancake Party Challenge and am glad to be a part of it. I thought to make a ‘cheese blintz’. Blintz are thin crepês with cheese filling. They are simple, easy and delicious. I made it as per my little boy’s taste-buds. I topped it with fresh berries and a simple chocolate sauce. He was too glad to do the decorating part and he devoured it all 🙂
Thank you Natascha; here’s my first entry to the Pancake Party Challenge – Eastern Europe – blini or blintz. Had lots of fun doing it; especially with my little boy.
Simple, delicious and pan-fried crepês with the sweetness of fresh fruits dunked in chocolate sauce.
prep time : 15 mins, total cooking time 15 mins, cuisine : eastern europe, serves : 12, author : gloria
1 cup/250 gms wheat flour
1 cup/250 ml milk
1 tsp vanilla
2 1/2 tbsp butter
pinch of salt
For the filling :
1 1/2 cup ricotta cheese
5 tbsp creme fraiche
4 tbsp organic sugar
1/4 tsp vanilla
a dash of orange zest
a pinch of salt
For the crepês :
Blend flour, eggs, vanilla, milk, butter, wheat flour and salt in a blender to form a smooth lump free batter. Allow it to stand on the counter for 30 minutes.
Heat a skillet and keep the heat over medium. Check the temperature by dropping little water and if it skitter across the surface; it’s ready. Wipe and brush lightly with butter; pour scant of ¼ cup batter onto the skillet. Swirl to get an even circular layer. Allow it to cook for a minute until light brown in colour; cooking one side only. Transfer it to a plate. Repeat process with the entire batter.
For the filling :
Strain ricotta cheese overnight to remove any excess liquid, if required. Next day into a bowl, add ricotta cheese, creme fraiche, sugar, salt, vanilla, orange zest and egg. With a wooden spoon, combine everything together until blended properly. Chill it for sometime so that it firms up slightly.
To assemble blintzes :
Place 3 tbsp of the filling an inch away from the edges of light brown side of the crepês. Now, fold the bottom edge and then fold the sides to bring it in the centre and roll completely ending with seam side facing downwards. Repeat process with the entire crepês.
For frying blintzes :
Heat butter in a skillet and keeping the heat on medium, arrange the stuffed/rolled blintzes, seam side down (do not crowd them) and fry for 1-2 mins on both sides till crisp and golden in colour.
To serve :
Arrange 2 blintzes on a plate and dust lightly with icing sugar. Pour the chocolate sauce and top it with berries. It can also be eaten plain or with sour cream.
– can replace ricotta cheese with cottage cheese.
– can replace creme fraiche with sour cream or hung curd.
– do not overfill the filling.
– I used store-bought chocolate sauce. can replace with your favourite sauce.