1 8-ounce carton mascarpone or cottage cheese
1 tablespoon honey
1 tablespoon milk
1/2 teaspoon finely shredded lemon or orange peel
1/4 teaspoon anise seed, crushed
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 egg white
3/4 cup milk
1 egg yolk
2 teaspoons walnut oil or hazelnut oil
1 1/2 teaspoons granulated sugar
1/2 teaspoon vanilla extract
Nonstick spray coating
Blueberries and Raspberries
1. For filling, in a mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel, and anise seed. Cover; set aside.
2. For blintzes, stir together flour and baking powder; set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture: beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake).
3. Spray a nonstick griddle or skillet with nonstick spray coating. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle. Cook blintz pancake about 30 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintzes. Cover; keep warm.
4. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold bottom of pancake over filling. Fold in sides; roll up. Arrange blintzes, seam-side down, on dessert plates or in a serving bowl.
Garnish with blueberries and raspberries. Sprinkle with confectioners' sugar. Serve warm or at room temperature.
Makes 10 to 12 blintzes
Date: November 1, 2002