We make a classic strawberry blintz this is a wonderful recipe to have for breakfast.
- Sour Cream Or Cottage Cheese
- Little Splash Of Vanilla
- Pinch Of Salt
- One Egg
- Sour Cream
- Powdered Sugar
1Here’s how we do it we’re gonna take some 1/2 a cup of flour, while my pan is preheating that’s important to know I’ve got a nice crepe pan over here all a crepe orab lintz’s is a stuffed crepe with like a sour cream or cottage cheese filling with a little whether it’s a fruit flavoring or a jam so we got that going it’s getting pretty hot it’s on medium. I again I put my half a cup of flour in here about a half a cup of milk. I’m gonna do a pinch of salt.
2We’re gonna do a little splash of vanilla because I love vanilla and then we’re gonna take about a tablespoon of sugar these aren’t super sweet. I’m the French tend to go a little under sugared and it actually tastes pretty good because then you can add a little syrup a little powdered sugar then I’m gonna add one egg and I have a little bit of a very softened butter here there we go.
3I’m gonna take my whisk and I’m just gonna mix it right up, now this batter is gonna be a little bit thinner quite a bit thinner than a pancake batter but you really don’t want clumps and a whisk really helps you get that out of there there we go okay so I’ve got a little bit of oil here I’m gonna go ahead and pour a little bit of oil onto my pan around there coat the pan because basically what you want is you want your crepe to kind of come up and kind of float on top once it’s cooked and add about I like that sound there we go oh yeah.
4I like to make it thin and has it drizzle all over there, there we go and you’ll be able to know when it’s done because it’s gonna start to bubble on the edge. We don’t really want a lot of color sometimes. You’ll get color that tan toasted look but you know we want to keep it as light as we can that’s kind of the classic French look, so you know it’s starting to come up here yeah then we got some chopped up strawberries here which we’re gonna go ahead..
5While we’re waiting is we’re going to take our sour cream I’m gonna use sour cream today and a little bit of strawberries whoop I’m gonna hit it with a little bit of sugar so really this this recipe you really don’t even need any dupes I’m gonna lose a strawberry you don’t even need the the syrup I’m gonna fill it right, here I’m actually gonna kind of roll it, roll it right onto our do like a trifold roll here yeah oh yeah okay turn off your heat so you don’t burn yourself there you go I’m gonna add a little powdered sugar there you have it a nice strawberry blending you.