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.
See all Cooking with Kids recipes