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Blintzes with a rhubarb and berry compote

Blintzes with a rhubarb and berry compote

Blintzes with a rhubarb and berry compote

PT1H15M

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1
For the pancakes, whisk together the eggs and milk in a jug. Combine the salt and flour in a large bowl
  • 2 eggs
  • 720ml of milk
  • 1 pinch of salt
  • 300g of plain flour
2
While whisking, slowly pour the milk/eggs mixture into the bowl. Once all the milk mixture has been added, whisk until there are no lumps in the batter
3
Place a large non-stick frying pan over a medium heat and wipe the base of the pan with a little oil to grease
  • 10ml of vegetable oil
4
Pour about 100ml of the batter into the pan, tilt the pan to spread the mixture across the base to form a thin, round pancake
5
Once bubbles start to form and pop on the surface it is time to turn the pancake over. If in doubt, gently lift the pancake to check if the bottom is golden brown
6
Use a spatula to flip the pancake over and cook for a further 30-45 seconds. Transfer the pancake onto a plate and cover with cling film. Repeat the process to make 7 more pancakes
  • 70ml of vegetable oil
7
To make a stock syrup for the compote, combine the sugar and water in a saucepan, bring to the boil and stir to dissolve the sugar
  • 120ml of water
  • 60g of caster sugar
8
Stir in the rhubarb and reduce the heat, gently simmer for 10 minutes, stirring occasionally until the rhubarb is very soft
  • 1 1/2 sticks of rhubarb, cut into 2 inch pieces
9
Add the berries and increase the heat, bring back to the boil for 1 minute
  • 250g of frozen mixed berries
10
Remove the pan from the heat. Stir through the cinnamon and allow to cool
  • 1 pinch of cinnamon
11
Preheat the oven to 180˚C/gas mark 4
12
For the cream cheese filling, whisk together all the ingredients until smooth
  • 250g of low fat cream cheese
  • 2 tbsp of icing sugar
  • 1/2 tsp vanilla essence
  • 1 lemon, zest and juice
13
To fill the blintzes, thickly spread 1 heaped tablespoon of the mixture just below the centre of each pancake
14
Fold in the bottom edge followed by the 2 sides. Finally, roll the pancake forward to enclose the filling and form a blintze. Repeat to make more
15
Place the blintzes on a baking tray lined with parchment paper and warm through in the oven for 10 minutes
16
Remove the blintzes from the oven and divide onto serving plates. Spoon over the rhubarb and berry compote and serve immediately

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Ingredients

Metric

Imperial

Pancakes

Rhubarb and berry compote

Cream cheese filling

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