Some food porn
May. 30th, 2008 03:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pecuniumI made some blintzes earlier in the week.
I was getting tired of omelletes.
So I made some filling. It was experimental. I like a little bit of bite underneath the sweet of a breakfast blintz. Figure a 1:1:3 ratio of sour cream, greek style yogurt and cream cheese (you can fake the greek style with conventional yogurt if you hang it in cheescloth to drain overnight. You can also reduce, slightly, the amount of cream cheese if you hang some greek yogurt in cheesecloth to drain. This will increase the underbite).
Blend those (a mixer helps, but a wooden spoon and a swedish whisk will do a fine job). When the mix is a little thicker than you want it, add preserves. I used some raspberry preserves (from Israel, I think, but perhaps just shipped there, the packaging is all in Russian and Hebrew).
Mix in enough of the preserves to make the mix just a little too sweet (you need to stand up to the crêpes).
I made a thin pancake batter, used a number five cast iron skillet, and made faux crepes (the batter was a little too thick, and when thin enough didn't quite behave. It was over leavened for crêpes, but it worked out alright. For a better wrapper useakirlu's swedish pancake recipe.
Pull the crêpes off the fire, add a dollop of filling, and fold shut.
I was getting tired of omelletes.
So I made some filling. It was experimental. I like a little bit of bite underneath the sweet of a breakfast blintz. Figure a 1:1:3 ratio of sour cream, greek style yogurt and cream cheese (you can fake the greek style with conventional yogurt if you hang it in cheescloth to drain overnight. You can also reduce, slightly, the amount of cream cheese if you hang some greek yogurt in cheesecloth to drain. This will increase the underbite).
Blend those (a mixer helps, but a wooden spoon and a swedish whisk will do a fine job). When the mix is a little thicker than you want it, add preserves. I used some raspberry preserves (from Israel, I think, but perhaps just shipped there, the packaging is all in Russian and Hebrew).
Mix in enough of the preserves to make the mix just a little too sweet (you need to stand up to the crêpes).
I made a thin pancake batter, used a number five cast iron skillet, and made faux crepes (the batter was a little too thick, and when thin enough didn't quite behave. It was over leavened for crêpes, but it worked out alright. For a better wrapper use
akirlu's swedish pancake recipe.Pull the crêpes off the fire, add a dollop of filling, and fold shut.
