Recipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
The tender, delicate pancakes will keep for three or four days in the refrigerator. Lay them flat and separate each with a sheet of waxed paper. Then wrap them airtight. Serve the blintzes with fruit filling or warm maple syrup.
Preparation Time: 15 minutes
Ingredients:
For the blintzes:
1/2 Cup unbleached white flour
1/8 Teaspoon baking soda
1/3 Teaspoon baking powder
3/4 Cup rice milk or organic milk
1 Tablespoon honey
1 Tablespoon trans fats free margarine, melted
1 Egg
2 Tablespoons water
Safflower oil, for oiling pan
1/4 Cup trans fats free margarine, melted
For the filling:
1 Cup fresh raspberries
1 Cup fresh blueberries
1 Cup fresh strawberries
1 Cup fresh blackberries
1 Cup raw unrefined sugar
2 Teaspoons grated lemon zest
1/2 Teaspoon vanilla extract
Cooking Time: Approximately 15 minutes
Directions:
To make the blintz batter, stir together the flour, baking soda, and baking powder. In a separate bowl, combine the rice milk, honey, margarine and egg. Add the wet ingredients to the flour mixture and stir to combine. The batter should be the consistency of heavy cream. Set aside.
To prepare the filling, combine the berries, sugar, zest, vanilla and water in a mixing bowl and toss to blend well.
Preheat the oven to 200ºF. Oil a stainless steel pan with a bit of safflower oil and set it over medium heat. Ladle ¼ cup of the batter into the pan, tilting the pan to spread the batter evenly. Cook for 1 minute, until the batter is set and the bottom is browned.
Turn the blintz and cook 15 to 20 seconds on the other side. Transfer to a flat plate and spread it with approximately 2 tablespoons of the filling. Turn in the 2 opposite ends and roll up the blintz. Transfer it, seam side down, to a baking sheet, brush the top with a bit of the melted margarine, and then put in the oven to keep warm.
Repeat the procedure until all the batter and filling is used.
Makes 4 to 6 servings
Printed with permission from The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus / Published by Rodale.