Perfect Blintz Batter

niedziela, 9 lutego 2014

Perfect Blintz Batter

Time: 36 mins


  • 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.

0 komentarze :

Prześlij komentarz