When I was pregnant with our daughter Birdy and rebelled for each molecule with food aroma that passed, we went to an IHOP and asked for the blintzes with fruit compote and I could actually eat them and a chorus of blue cartoon birds flew around my head singing. All of which is to say: I love the blintzes, which are crepes stuffed with lightly sweetened cottage cheese and covered with fruit or jam.
Unfortunately, they have been discontinued in Ihop, and I am too vague to make, fill and roll crepes, but these cottage cheese have the same spicy tenderness as I yearn. In addition, they are full of proteins and super easy to make, assuming that I can wait for the pan to hot properly, which can or cannot depend on the type of pancake manufacturer that is. They end with these borders slightly lace and butter and could really eat them all day.
Birdy also loves them (due to the blintzes in the uterus, obviously), and we go through phases of doing and eating them constantly, despite the fact that it is generally in the university, so for “we” I mean “me” (sob). But today my dear nephew Sam was here, so I put it with pancakes and was immensely happy.
This recipe generously serves two people; It can be duplicated or reduced by half.
Pancakes like blintzes
It serves 2
2/3 cup
2 eggs
2 tablespoons of flour (all use or gluten without gluten)
1 1/2 tablespoons of melted butter (more butter to grease the pan and serve)
Scarce ½ teaspoon of Kosher salt (or ¼ teaspoon of table salt)
Butter, fruit, sour cream and/or preserves for coverage, as you want
1. Heat a pan, a pan or a plate over medium-low heat while preparing the dough.
2. Put all the ingredients in a blender and mix until it looks liquid and homogeneous. This is a thin dough. That is exactly what you want.
3. Extend a little butter in the pan (which should already be hot), then pour small mass from dough directly from the blender so that they extend in 3 or 4 inches circles. Cook until the bottom is deeply golden and the edges begin to be dry, then turn and cook until the other side is golden (about 5 minutes in total). You can keep them hot in a fountain in a 275 degree oven while the rest is cooked, if you wish. Repeat with the remaining mass.
4. Serve with butter and fruit, or sour and preserve, or, honestly, this is my favorite, completely simple form.
PS Catherine’s Joyful and Jumble Tour Tour, three launch breakfasts and zucchini muffins for school breakfasts.
