The Blintz Pancake

Page 154

Cuisine: French | Course Type: Breakfast/Brunch

(1 review)

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These delicious blintzes should have received a 4.5, they are that good.
As per Mollie Katzen's suggestion, I prepared the batter in the blender - easy! I do not own a crepe pan, but dug out my 12-inch nonstick frying pan. It did a very respectable job of cooking these - golden brown on the down side, and fully cooked on the top.

This cookbook suggests several fillings. We used a jar of sliced peaches we put up from home-grown peaches last august. To mellow the peach's sweetness, I added about 2 T yogurt per blintz. An important tip: warm up the yogurt, there isn't enough substance in these thin pancakes to heat the yogurt on their own.

We'll definitely make these again - no more work than a pancake and much more WOW.

(edited 30th January 2011) (0) comment (2) useful  

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