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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