Posh Pancakes, by Sue Quinn, includes more than 70 recipes from around the world, ranging from Chinese pancakes with duck and hoisin sauce to English pikelets and the French crepes Suzette.
Of this recipe, Quinn writes:
A blintz generally refers to a crepe wrapped around a filling. This version is stuffed with a decadent mascarpone cream and topped with berries simmered in just a hint of rosewater. Heavenly.
Mascarpone Cream Blueberry Blintz
Makes 10 blintz
Takes 1 hour, plus 30 minutes resting
For the crepes:
130g (1 cup) plain (all-purpose) or wholemeal plain flour
1 tbsp caster (superfine) sugar
½ tsp sea salt
1 egg, lightly beaten
300ml (1¼ cups) whole milk
1 tbsp butter, melted and cooled
Melted butter or vegetable oil, for frying
For the blueberry compote:
100g (½ cup) caster (superfine) sugar, or more to taste
2 tbsp lemon juice
1 tsp cornflour (cornstarch)
½ tsp rosewater
For the mascarpone cream:
250ml (1 cup) double cream
1 tbsp icing (confectioner’s) sugar
1 tsp vanilla extract
For the crepes, in a mixing bowl whisk together the flour, sugar and salt, and make a well in the centre. In a jug, whisk together the egg, milk, and melted butter.
Gradually pour the egg mixture into the well and whisk, incorporating the flour as you go, to make a smooth batter. Don’t overbeat or the crepes will be tough.
Leave to stand for at least 30 minutes. The batter will thicken over this time, so stir in 1–2 tbsp cold water before cooking.
Heat a non-stick frying pan or crepe pan over a medium heat, and when hot enough – a sprinkle of water should hiss and sizzle – brush with butter or oil. Pour 60ml (¼ cup) batter into the pan, quickly swirling the pan to cover the base.
Cook for 1–2 minutes until the edges of the crepe look dry and the underneath is golden. Loosen the edges with a palette knife, flip, and cook for a further 1–2 minutes. Repeat with the remaining batter.
Serve the crepes immediately or layer them between sheets of greaseproof paper and cover loosely with foil to keep warm. Alternatively, keep warm for a few minutes – any longer and they may dry out – in a 100C oven, layered between sheets of greaseproof paper.
For the blueberry compote, place all the ingredients for the compote in a pan. Lightly squash the blueberries using a potato masher, then stir over a medium heat until the sugar has dissolved and the berries are starting to release their juices.
Gently simmer for 15 minutes or so to make a thick sauce. Remove from the heat and set aside to keep warm.
To make the cream, briefly whisk the mascarpone to loosen. Add the cream, then whisk until light and fluffy. Stir in the icing sugar and vanilla.
To serve, spoon some of the mascarpone cream along the centre of a crêpe and roll up. Spoon over some of the blueberry compote and serve immediately.
This is an edited extract from Posh Pancakes by Sue Quinn, published by Hardie Grant Books, RRP $29.99.
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