apple blintzes and mother's day

apple blintzes and mother's day

• 8 May 2013

When my Grandmother was still alive she used to host a Mother's Day Morning Tea. It always seemed a little unfair that the most senior member of the family did all the cooking but that was the way Grandma liked it. Grandma always served cheese blintzes made with her home made white cheese. Grandma's cheese blintzes were not sweet and I've not found a recipe that's similar to her blintzes anywhere.




So instead of cheese blintzes, apple blintzes are my specialty. I've been making these for so long now, I can't remember when I first started making them but they're an excellent make ahead dessert and really easy as well.



The recipe originally came from the Australian Woman's Weekly and the filling was made using a tin of pie apple. As apples are so lovely at the moment I stewed a few large granny smith apples for the filling.



The blintzes can be made well ahead of time and pan fried just before serving. Otherwise you can fry them and reheat them later in the oven covered with foil to prevent them drying out or zap them in the microwave covered in plastic wrap.



Here's the printable recipe for you.
Apple Blintzes
Pancakes
½ cup Plain Flour
2 eggs
¾ cup milk
Oil and butter for frying

Apple Cinnamon filling
400 g cooked apples or one 410 gm tin pie apples, mashed with a fork
2 tablespoons caster sugar
½ teaspoon cinnamon
¼ cup sultanas (golden raisins)
½ teaspoon grated lemon rind

To serve
Additional sugar and cinnamon
Vanilla ice cream

To make the filling, mix all the ingredients together in a small bowl and set to one side.

To make the pancakes, sift the flour into a small bowl then add the egg stirring to ensure there are no lumps. Gradually add the milk to form a smooth batter. Transfer the mixture to a small jug and rest for 30 minutes.

Heat a small pan and grease it well. Pour 2 – 3 tablespoons of batter into the heated pan. Cook over a medium heat until the underside of the pancake is light golden brown, then turn out onto a wire rack. Leave the top side of the pancake uncooked. Continue with the remaining batter to make 8 pancakes. Don’t wash out the jug as in a moment you’ll need the leftovers.

With the cooked side uppermost, spread 2 tablespoons of the filling into the centre of the pancake spreading it out a little with a small spatula.

Brush the edges of the pancake with a little of the uncooked batter; this helps the edges hold together when cooked. Fold in the 2 sides of the pancake, overlapping slightly. Brush the remaining ends with a little of the batter and fold the ends into the centre overlapping a little to make a small parcel.

Heat a little oil and a teaspoon of butter in a small pan. Place the blintzes seam side down and gently fry for a few minutes until golden then flip and cook for a further 2 minutes until both sides are browned. Drain on absorbent paper if necessary.

To serve, sprinkle with sugar and a little cinnamon topped with a scoop of vanilla ice cream. Serves 4



They're especially yummy served with a scoop of vanilla ice cream.



Happy Mother's Day to all those mothers out there, especially to my own Mama.

See you all again next week,

Jillian