Perfect Blintz Batter

niedziela, 9 lutego 2014

3 large eggs
1/4 cup water, room temperature
1/4 cup half-and-half cream or 1/4 cup full-fat milk
1/4 teaspoon vanilla (optional)
1 pinch salt
2 teaspoons sugar (no more that 2 teaspoons or the blintz will darken too much in the skillet)
1/2 cup flour
1/2 teaspoon baking powder
2 tablespoons butter, melted (no subs)

1 In a medium bowl lightly beat eggs, then whisk in water, milk, salt, 2 teaspoons sugar and vanilla (if using) until well blended.
2 Sift the flour and baking powder, then stir into the egg ingredients; whisk until thick (the batter should resemble thick unwhipped whipping cream).
3 Stir in melted butter.
4 Let the batter sit out at room temperature for 20 minutes or until it comes to room temperature and the bubbles settle.
5 Lightly butter a 8-inch skillet on medium heat.
6 Add in about 3-4 tablespoons batter and swirl to coat the bottom of the skillet.
7 Cook until the bottom is set and light browned (these will cook very fast!).
8 Flip the blintz over and cook for about 30 seconds.
9 Repeat with remaining batter.
10 *NOTE* You can cool these and then place on a baking sheet, freeze them then transfer to a plastic bag.

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