Blintzes are also known as blin or blintchik (Russian names for crêpes). They are thin pancakes that can be filled with sweet or savory ingredients.
For this recipe, I made mini-blintzes, topped them with fresh Greek yogurt and added a fresh fruit compote. Enjoy these blintzes at breakfast or brunch. They’re fun to eat with Mimosa or coffee.
Prep time: 15 to 20 minutes for the blintzes
Prep time: 10 minutes for the fruit compote
Makes: 12 three-inch blintzes
Ingredients For the Fruit Compote:
3/4 cup chopped, fresh peach, nectarine or strawberries (you can combine 2 or more fruits together)
1/2 cup chopped, fresh pineapple
1 tablespoon granulated sugar
1/4 cup water mixed with 1 teaspoon cornstarch or unbleached, white flour
1. Combine all ingredients in a 1-quart saucepot.
2. Bring ingredients to a boil; boil and stir with a wooden spoon for 3 to 4 minutes, or until fruit mixture thickens.
3. If a creamier texture is desired, mash the fruit with a potato masher.
4. When fruit is tender and liquid has thickened, transfer the mixture to a glass or porcelain bowl to cool. Cover with plastic wrap and set aside.
5. Meanwhile, prepare the blintzes.
Ingredients for the Blintzes:
1 large egg
1/3 cup plus 2 tablespoons milk (whole, low fat or 1% milk fat)
2 tablespoons vegetable oil
1/2 cup unbleached, organic, all-purpose white flour
1-1/2 teaspoon granulated sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup Greek yogurt (whole, low fat or nonfat)
1/3 cup honey, for drizzling
3 springs of fresh mint
Directions to Prepare the Blintzes:
1. In a 1-quart mixing bowl, combine the egg, milk, 1 tablespoon of the oil, flour, sugar, baking powder and salt.
2. Using a whisk, blend the ingredients together until a smooth batter has formed.
3. Add the remaining tablespoon oil to a 12-inch, nonstick skillet set on high heat.
4. As soon as the oil is hot (it should not smoke), reduce heat to low.
5. Using a ladle, gently pour the batter onto the center of the skillet to form a 3-inch blintz (pancake).
6. Continue forming the blintzes, spaced 1 to 2 inches apart. You will not use all the batter for the first batch.
7. After cooking for 1 minute or until the batter starts bubbling, using a spatula, gently turn the blintzes over.
8. Cook the other side of the blintzes for another 30 seconds or a little longer, taking care not to burn the underside.
9. Transfer the blintzes to a serving platter; set aside while preparing the remaining blintzes.
To Serve the Blintzes:
1. Transfer the yogurt to a small bowl and give it a stir.
2. Top each blintz with yogurt, some fruit and garnish with mint leaves. Serve immediately.
Text and Photograph ©2015 Nancy DeLucia Real