WHERE THERE ’ S SMOKE THERE ’ S FLAVOUR
smoke-painted apple-blueberry blintz
PREPARATION TIME 20 MINUTES
COOKING TIME 20 MINUTES
SERVES 4
• 2 eggs
• 1¼ cups almond milk
• ¼ cup caster sugar
• pinch salt
• seeds of 1 vanilla bean
• 1¼ cups plain flour
• cooking oil spray
• 1 cup dried blueberries
• ¼ cup orange liqueur
• 4 Granny smith apples , peeled and cut into wedges
• juice of 1 lemon
• 500g cottage cheese
• ¼ cup icing sugar , sifted
• 100g unsalted butter
• honey , cinnamon sugar and crème fraiche , to serve
1 Combine the eggs , almond milk , caster sugar , salt and vanilla bean seeds in a bowl and whisk until smooth . Add the flour , whisk well , then refrigerate for 1 hour . Sprinkle a non-stick frying pan with cooking oil spray , set over a moderate heat , then ladle in ¼ cup batter , swirling to coat . Cook for 1 minute , flip , then cook for 1 more minute . Repeat with the remaining batter .
2 Put the dried blueberries and orange liqueur in a small saucepan and simmer for 2 minutes . Mix with the apples and lemon juice . Arrange on a rack over a moderate fire and cook for 10 minutes . Combine the cottage cheese and icing sugar , and drain in a fine sieve for 5 minutes to remove excess moisture . Spoon 1 Tbsp cottage cheese mix , 1 Tbsp apple mixture and 2 tsp blueberries in the centre of a crepe , fold in the sides , then roll up . Repeat with the remaining crepes and filling .
3 Place the butter in a large non-stick frying pan set over a moderate heat , add the filled crepes and cook for 4 minutes , turning once . Serve with honey , cinnamon sugar and crème fraiche .
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