Ingredients
| 150g flour | |
| ½ teaspoon salt | |
| 2½ cups milk | |
| 1 egg | |
| 2 tablespoons melted butter, cooled | |
| ¼ cup extra virgin olive oil | |
| 500g soft goat’s cheese (I used Soignon spreadable goat's cheese) | |
| 2 tablespoons chives, finely chopped, to serve | |
| freshly ground black pepper, to serve |
Blintzes, thin Jewish pancakes, are traditionally served at Hanukkah filled with cheese or curd cheese. I have made mini blintzes to serve as an appetiser with Champagne.
Instructions
| 1. | Combine the flour, salt, milk, egg and butter, whisking until smooth. The batter should be the consistency of liquid cream. |
| 2. | Refrigerate for 1 hour. |
| 3. | Heat a large non-stick frying pan and add a little olive oil. |
| 4. | Place tablespoonfuls of batter into the hot oil. |
| 5. | The mixture should spread and cook quickly; the blintzes are best with frilly edges. |
| 6. | Turn them to quickly cook the other side then transfer to absorbent paper. |
| 7. | Let the blintzes cool slightly while cooking the remaining batter. |
| 8. | Spread a tablespoon of goat’s cheese on each pancake then sprinkle with chives and freshly ground black pepper. |
| 9. | Serve warm. |
Recipe Natalia Schamroth / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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