and Ethan Becker
Our recipe for Tuesdays with Dorie due next week is Nectarine Upside-Down Chiffon Cake. I was going to make a plum version for a get-together this weekend, alas, it was cancelled. There was no way I was going to make the cake and have it sitting around the house. With the four day holiday I could not send it into work for the boys to devour.
What to do with a bowl full of plums? Blintzes seemed to be the perfect vehicle for sautéed plums and pluots. I sliced up the fruit and sautéed them in a little butter and a sprinkle of sugar. Fill the blintz with some non-fat Greek yogurt and the fruit, roll it up, add a dollop of yogurt on top with some more fruit and a light dusting of powdered sugar and you have yourself a beautiful and delicious breakfast!
Success meter (1-3): 3
Three tablespoons of batter makes one blintz.
Make sure to pour the batter into the center of the pan,
tilting the pan back and forth to distribute the batter evenly.
Don't do as I did, swirled the batter into the pan.
The others turned out perfect.
These were cute - though next time I won't tuck the ends in.
I made one where I just folded the blintz in thirds and left
the ends exposed, which had a pretty, ruffled look.
Unfortunately I do not have a picture to show you.
Make twelve 7 ½ -inch blintzes
1 cup all-purpose flour
1 cup milk
3 large eggs
2 Tbl. butter, melted
2 tsp. sugar
Pinch of salt
Combine all ingredients in a blender or food processor until smooth.
Pour the batter into a pitcher or other container with a pouring lip (I left it in the blender). Cover with plastic wrap and let stand at room temperature for 30 minutes, or refrigerate up to 2 days. Before using refrigerated batter, gently stir and let sit for 30 minutes.
In a small non-stick pan placed over medium heat, add ½ teaspoon butter. The temperature is right when the butter begins to color, but not smoke. Lift the pan off the heat and using a ladle or small measuring cup, slowly pour in 3 tablespoons batter to cover the entire bottom of the pan with a very thin coating. Quickly tilt and rotate the pan, then return to the heat and cook until the top is dry and set, and the underside is golden.
Blintzes can be stored tightly wrapped, in the refrigerator for up to 24 hours, or wrap in foil, seal in a plastic bag, and freeze for up to 1 month. Thaw in the refrigerator for 12 hours or alternatively you can defrost at room temperature until pliable.
Joy of Cooking/Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker