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Apple & blueberry blintzes

Blintz is the Russian name for a thin pancake often wrapped around a filling

  • Prep: 20 mins
    Cook: 40 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 566
  • Carbohydrates 56
  • Saturated Fat 21
  • Sugar 39
  • Protein 8
  • Fat 36
  • Fibre 4
  • Salt 0.24

Nutrition per serving

  • Calories 566
  • Carbohydrates 56
  • Saturated Fat 21
  • Sugar 39
  • Protein 8
  • Fat 36
  • Fibre 4
  • Salt 0.24

Ingredients

  • 1 x classic pancake recipe (see 'Goes well with')
  • 250g tub mascarpone
  • 1 tsp vanilla extract
  • 3 tbsp caster sugar, plus a little extra for sprinkling
  • 1 egg yolk
  • 50g unsalted butter
  • 6 small eating apples, peeled, cored and cut into 8
  • 200g blueberries
  • ½ tsp ground cinnamon
  • 200g blueberries
  • 3 tbsp caster sugar
  • squeeze fresh lemon juice

Method

  1. Prepare pancakes following the classic recipe (see 'Goes well with').

  2. Beat together the mascarpone, vanilla extract, 1 tbsp of the sugar and the egg yolk until smooth and thoroughly combined, set aside. Melt half the butter in a large frying pan and add half the apples and half the remaining sugar. Cook until the apples are tender and starting to caramelise. Remove from the pan and cook remaining apples in the same way. Set aside. Add the blueberries to the pan, cook for 1-2 mins until they start to soften, remove from the pan and add half to the apples.

  3. Place all the ingredients for the sauce in a saucepan with 75ml of water and cook over a low heat until the blueberries start to break down. Push the mixture through a fine nylon sieve, taste and add sugar or lemon juice if needed. Add the reserved softened blueberries and pour into a jug for serving.

  4. Heat the oven to 180C/160C fan/gas 4. Lay the pancakes out on a work surface and divide the mascarpone mixture into the middle of each pancake in a neat dollop. Top the mascarpone with the apple and blueberry mixture and fold over the sides of the pancakes to completely encase the filling in a neat square parcel. Arrange the blintzes in an ovenproof dish seam side down and scatter with a little caster sugar plus a pinch of ground cinnamon.

  5. Bake on the middle shelf for about 10-15 mins or until warmed through. Serve 2 blintzes per person with the blueberry sauce alongside in a jug.

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