Ingredients
For the blintzes:
- 2 medium eggs
- 1⁄4 cup (35g/11⁄4oz) all-purpose flour
- 3 Tbsp whole milk
- 1 Tbsp melted unsalted butter
- 1 Tbsp granulated or caster sugar
- sunflower oil or other neutral oil, for frying
For the filling:
- 1 generous cup (250g/9oz) cream cheese
- 4 Tbsp caster or granulated sugar
- 1 tsp vanilla extract
- 8 tsp chocolate hazelnut spread
- 1 Tbsp unsalted butter, to serve
Instructions
- To make the blintzes, place all the ingredients, except the sunflower oil, in a bowl and whisk together until smooth and combined.
- Heat a little sunflower oil in a large frying pan (skillet) over a medium heat and once it’s very hot, pour an eighth of the batter into the hot pan, so that a thin layer covers the entire surface of the pan. After about a minute, when the mixture dries and a thin crêpe is formed, use a spatula to turn it over, then brown it on the other side for another 30 seconds or so. Transfer the cooked blintz to a plate and repeat the process with the rest of the mixture, to make a total of eight blintzes.
- For the stuffing, place the cream cheese, sugar and vanilla in a bowl and mix together well. Using a spoon, add a little of the cream cheese mixture to the centre of each blintz, and then, next to the mixture, add a teaspoonful of Nutella. Fold both sides of each blintz over the stuffing, then carefully roll up from one open/unfolded side to the other to enclose the filling and make a rolled-up parcel.
- Melt the butter (to serve) in a clean frying pan over a medium heat, then add the blintzes (you may need to do this in a couple of batches, depending on the size of your pan) and sear for about 1 minute on each side, until golden. Serve hot.
Notes
If you prefer slightly thicker pancakes, you can double-up the blintzes mixture; otherwise you need to make the crêpes extremely thin.
- Prep Time: 25 minutes
- Cook Time: 15-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Ashkenazi