New season rhubarb and strawberry blintzes with crumble
Ingredients
125g sifted plain flour
2 eggs
175ml whole milk
100ml water
50g melted butter
Oil for cooking
Recipe
Whisk the flour, eggs, milk and water together to a smooth batter and whisk in the butter. Transfer to a jug.
Heat a non-stick pan (preferably a crepe pan) until hot and wipe with oil on kitchen paper. Tilt the pan away from you at a 90 degree angle and quickly swirl some batter thinly over the surface. Place on heat for 30 seconds and flip. Repeat with the other pancakes, stacking between baking paper.
Poached new season rhubarb
Ingredients
4 stalks new season rhubarb
100g castor sugar
150ml water
50ml Grenadine (optional)
Recipe
Cut the rhubarb into 4cm pieces and place in a baking dish.
Set the oven to 180 oC.
Boil the sugar, water and grenadine to a syrup and pour over the rhubarb. Cover with baking paper and bake for about 20 minutes or until just cooked – allow to cool.
Blintz filling
Ingredients
300g full fat cream cheese
35g icing sugar
1 teaspoon vanilla extract
1 egg yolk
Recipe
Whisk together and chill.
Cinnamon Crumble
Ingredients
100g plain flour
80g soft butter
100g castor sugar
1 teaspoon ground cinnamon
Recipe
Rub the flour and butter to a coarse crumb texture. Add the sugar and cinnamon.
Spread over a tray lined with parchment paper. Bake for 15 minutes at 180 oC or until golden and crisp.
Finally to cook the blintzes
Take a crepe and spread on a dessertspoon of strawberry jam in the middle. Add a good dollop of the cream cheese (Approximately a 10th of the mixture) and place 3 pieces of rhubarb on top. Fold over into a parcel.
Add oil to a hot pan, to cover the bottom in a thin layer.
Add the blintzes, in batches of 4, folded side down. Cook for 2 minutes each side.
Top with some more rhubarb and sprinkle over some crumble.
