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Sunday, July 8, 2012

Breakfast fruit filled Blintz


  • 2 eggs - about one egg per person
  • 1 tablespoons white sugar per egg  or less to taste
  • 1 1/2 tablespoons all-purpose flour per egg
  • 3/4 cup milk for each 2 eggs

  • Pile of cut-up mixed fruit (whatever is in season - berries, white peaches, mango, wild blueberries, banana, etc.) - enough to feed your whole crew


  1. Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed.
  2. Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or mixed fresh berries or other fruit and yogurt..

1 comment:

  1. Actually, I had a hard time flipping these blintzes because they were so watery, but using the blender to mix the batter seemed like a great idea to remove lumps. I will try next time doubling the flour. The blend of fresh blueberries and mango was sublime so they tasted great even if a bit unpresentable to company.


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