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1/8 tsp. Clabber Girl Baking Powder
Filling:
2 C. whipping cream
1/4 tsp. salt
1/2 C. all-purpose flour
2-3 Tbsp. powdered sugar
1/3 C. granulated sugar
1/2 C. granulated sugar
2 C. milk
1/8 tsp. salt
4 eggs
4 egg yolks
1/3 C. unsalted butter, melted
2 C. milk
Blintz Batter:
1/2 tsp. orange extract, optional
2 tsp. vanilla extract
2 C. all-purpose flour
1 Tbsp. vanilla extract
1 Tbsp. unsalted butter
For the Blintz Batter, place the flour, baking powder, salt and sugar in a food processor and blend briefly. Add in remaining ingredients and whiz to blend into a thin batter, about 15 seconds. Let batter rest 15 minutes. Heat a 10-inch non-stick or special crepe pan and dab in some butter. Add about 1/4 cup or a touch more of crepe batter and spread to coat the pan. Cook until bottom browns and then turn over once to cook other side until it too is nicely browned. Stack the crepes with a sheet of parchment paper between each one to prevent sticking. Finish making crepes until all of batter is used up. You might have extra to snack on with maple syrup but this recipe allows for an imperfect, practice crepe or two. You should have 15-20 crepes. If you are not serving cake that day, you can chill blintzes overnight, covered and assemble the cake the next day. For the filling, you will be making a custard or pastry cream first, to which you will later add whipped cream. To make custard filling, in a medium bowl, whisk together the flour, sugar, salt, egg yolks and 1/3 cup of the milk. In a medium saucepan, bring the rest of the milk to a gentle boil. Whisk in egg yolk mixture, stirring all the while until mixture thickens and begins to bubble gently. Remove from heat and let cool five minutes before stirring in the vanilla and butter. Spray the pastry cream with some non-stick cooking spray. Cool to almost room temperature, cover with plastic wrap (this prevents prevent skin from forming on top of custard). Refrigerate until needed. To assemble the cake, have blintzes nearby. Cut out a piece of parchment paper to line the bottom of a 9 or 10-inch spring-form pan. Using the spring-form pan bottom, trim the crepes and place each on a sheet of wax paper until all are trimmed. Replace the pan bottom in the cake pan. Whip the whipping cream with the powdered sugar until stiff peaks form. In a large bowl, mix 1/3 of the whipped cream into the custard and then fold, gently, the rest of the whipped cream into the custard. Place one blintz on the bottom of the spring form pan. Spread 1/3 cup of the filling. Place a blintz on top, press lightly and continue filling and stack blintzes, pressing between each one lightly, until filling is used up. Chill 2-4 hours or overnight. To serve, unmold the cake and sift confectioners’ sugar over the top. Serve with warmed fruit topping, or sieved raspberry sauce.
1/8 tsp. Clabber Girl Baking Powder
Filling:
2 C. whipping cream
1/4 tsp. salt
1/2 C. all-purpose flour
2-3 Tbsp. powdered sugar
1/3 C. granulated sugar
1/2 C. granulated sugar
2 C. milk
1/8 tsp. salt
4 eggs
4 egg yolks
1/3 C. unsalted butter, melted
2 C. milk
Blintz Batter:
1/2 tsp. orange extract, optional
2 tsp. vanilla extract
2 C. all-purpose flour
1 Tbsp. vanilla extract
1 Tbsp. unsalted butter
For the Blintz Batter, place the flour, baking powder, salt and sugar in a food processor and blend briefly. Add in remaining ingredients and whiz to blend into a thin batter, about 15 seconds. Let batter rest 15 minutes. Heat a 10-inch non-stick or special crepe pan and dab in some butter. Add about 1/4 cup or a touch more of crepe batter and spread to coat the pan. Cook until bottom browns and then turn over once to cook other side until it too is nicely browned. Stack the crepes with a sheet of parchment paper between each one to prevent sticking. Finish making crepes until all of batter is used up. You might have extra to snack on with maple syrup but this recipe allows for an imperfect, practice crepe or two. You should have 15-20 crepes. If you are not serving cake that day, you can chill blintzes overnight, covered and assemble the cake the next day. For the filling, you will be making a custard or pastry cream first, to which you will later add whipped cream. To make custard filling, in a medium bowl, whisk together the flour, sugar, salt, egg yolks and 1/3 cup of the milk. In a medium saucepan, bring the rest of the milk to a gentle boil. Whisk in egg yolk mixture, stirring all the while until mixture thickens and begins to bubble gently. Remove from heat and let cool five minutes before stirring in the vanilla and butter. Spray the pastry cream with some non-stick cooking spray. Cool to almost room temperature, cover with plastic wrap (this prevents prevent skin from forming on top of custard). Refrigerate until needed. To assemble the cake, have blintzes nearby. Cut out a piece of parchment paper to line the bottom of a 9 or 10-inch spring-form pan. Using the spring-form pan bottom, trim the crepes and place each on a sheet of wax paper until all are trimmed. Replace the pan bottom in the cake pan. Whip the whipping cream with the powdered sugar until stiff peaks form. In a large bowl, mix 1/3 of the whipped cream into the custard and then fold, gently, the rest of the whipped cream into the custard. Place one blintz on the bottom of the spring form pan. Spread 1/3 cup of the filling. Place a blintz on top, press lightly and continue filling and stack blintzes, pressing between each one lightly, until filling is used up. Chill 2-4 hours or overnight. To serve, unmold the cake and sift confectioners’ sugar over the top. Serve with warmed fruit topping, or sieved raspberry sauce.