Colin McGurran's blintzes recipe

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  • Serves 8
  • 30 mins to prepare and 45 mins to cook
  • 328 calories / serving
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Blintzes are basically pancakes that are wrapped up to cover a filling and here come served with a rhubarb compote.

Start by making the pancakes. In a bowl, whisk the eggs and milk together in a jug. In a separate bowl, mix together the plain flour and salt

Whisk half of the milk mixture into the dry ingredients – a fine job for your little helpers to take on. Then, pour in the rest of the milk and whisk until the batter has no lumps.

Put a non-stick frying pan over a moderate heat and wipe the base of the pan with vegetable oil.

Pour some batter into the pan – roughly 100ml (3 1/2fl oz). Tilt to spread the mix across the pan – you are looking for the finished pancake to be thin and round.

When craters appear on the surface, flip your pancake over using a spatula – older kids should be able to handle the flipping!

Cook for 30-45 seconds longer, then take out of the pan and put the pancake onto a warm plate.

Repeat to make the rest of the pancakes then cover with cling film and set aside to cool.

Start the compote by making a stock syrup – a great skill for children to learn. Add caster sugar and water to a pan and heat until boiling and the sugar dissolves.

Add the rhubarb and bring to a simmer, continue to cook for 10 minutes, stirring every so often till the rhubarb is soft.

Increase the heat and add the berries. Turn up the heat and boil for 1 minute.

Take off the heat and mix in the cinnamon. Leave to cool creating a compote.

Heat the oven to Gas Mark 4, 180°C, fan 160°C.

For the filling, allow a junior chef to whisk together all of the ingredients.

Then, spread 1 heaped tablespoon of the mixture onto the pancake - just below the centre.

To seal, fold in the bottom edge and then the 2 sides. Roll the pancake forward to enclose and repeat to make each blintze.

Arrange on a lined baking tray and heat through in the oven, approximately 10 minutes.

Take the blintzes out of the oven and serve onto plates with the compote.

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  • Ingredients

  • For the pancakes

  • 2 eggs
  • 720ml (1 1/4pt) milk
  • 1 pinch salt
  • 300g (10 1/2oz) plain flour
  • 80ml (3fl oz) vegetable oil
  • For the rhubarb and berry compote

  • 120ml (4fl oz) water
  • 60g (2 1/2oz) caster sugar
  • 1 1/2 sticks rhubarb, cut into 2 inch pieces
  • 250g (9oz) frozen mixed berries
  • 1 pinch ground cinnamon
  • For the cream cheese filling

  • 250g (9oz) low fat cream cheese
  • 2 tbsp icing sugar
  • 2.5ml (1/2tsp) vanilla extract
  • 1 lemon, zest and juice
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  • Energy 1386kj 328kcal 16%
  • Fat 11.4g 16%
  • Saturates 4.3g 22%
  • Sugars 19.3g 21%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 48.2g Protein 11.5g Fibre 3g

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