For today’s Flapjack Fridays, we’ve once again raided that hefty tome of kitchen lore The Joy of Cooking for more pancake ideas and came out with the Slavic answer to crepes: the lovely blintz. We providentially still had 2 cups of blueberries left over from a trip to Joel’s grandmother’s house, so we were able to make the blueberry compote filling without a special trip to the store.
Note: the batter will need at least 30 minutes to rest, so we’d recommend making the batter first, then making the compote while the batter is resting.
(Makes about 12 7-inch blintzes)
1 cup all-purpose flour
1 cup milk
3 large eggs
2 tablespoons oil or melted butter
2 teaspoons sugar
pinch of salt
2 cups blueberries, fresh or frozen
3 tablespoons sugar
1 teaspoon powdered ginger
1 teaspoon powdered cinnamon
1. Combine all batter ingredients in a blender or large food processor and blend until well mixed. Set aside in a covered bowl for at least 30 minutes.
2. Meanwhile, combine all compote ingredients in a medium pot and bring to a boil. Bring down to medium, stirring the whole time, until the blueberries have cooked down to a syrup. Take off the heat and let come to room temperature.
3. Heat a 9-inch nonstick skillet on medium. For each blintz, melt a small amount of butter or spray oil before pouring batter. Pour 1/4 cup at a time, picking up the skillet to evenly spread out batter. Cook until the bottom is golden-brown and the top is set.
4. Lay each cooked blintz on a piece of wax paper or parchment, forming a stack along the way separated by the paper.
5. Fill each blintz with the blueberry compote and fold all 4 sides in to the center to make a rectangular enclosed shape.
Serve with sour cream and powdered sugar if desired; enjoyment, however, is mandatory.