Blitzen is one of Santa's nine reindeers, named according to the Dutch word for lightning, Blixem. This electrifying dish makes a magnificent dessert or a super indulgent breakfast

Method
1.
For the pancakes, whisk together the eggs and milk in a jug. Combine the salt and flour in a large bowl
VideoVideo: Make a pancake batter
Room for a little one
Learning how to whisk is a great basic kitchen skill for kids to master, so let them take over here
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
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
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
8.
Stir in the rhubarb and reduce the heat, gently simmer for 10 minutes, stirring occasionally until the rhubarb is very soft
9.
Add the berries and increase the heat, bring back to the boil for 1 minute
10.
Remove the pan from the heat. Stir through the cinnamon and allow to cool
11.
Preheat the oven to 180˚C/gas mark 4
12.
For the cream cheese filling, whisk together all the ingredients until smooth
13.
To fill the blintzes, thickly spread 1 heaped tablespoon of the mixture just below the centre of each pancake
Room for a little one
Let the little ones spoon the cream cheese filling onto each pancake before you begin folding in the next step
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
Tasty trivia
Blintzes are pancakes that are wrapped and usually filled with cream cheese - as they are here
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

Pancakes

  • 2 eggs
  • 720ml of milk
  • 1 pinch of salt
  • 300g of plain flour
  • 80ml of vegetable oil

Rhubarb and berry compote

  • 120ml of water
  • 60g of caster sugar
  • 1 1/2 sticks of rhubarb, cut into 2 inch pieces
  • 250g of frozen mixed berries
  • 1 pinch of cinnamon

Cream cheese filling

  • 250g of low fat cream cheese
  • 2 tbsp of icing sugar
  • 1/2 tsp of vanilla essence
  • 1 lemon, zest and juice

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Nutrition (per Portion)

Calories

344
17%

Sugars

17g
19%

Fat

13g
19%

Saturates

3g
14%

Salt

342mg
6%
of an adult's guideline daily amount
A decadent, classic blintzes recipe that is equally at home as Christmas-morning breakfast or summertime dessert