Or however you choose to spell it. Regardless, it’s time to celebrate a military victory of epic proportions followed by the miracle of the oil lasting eight nights instead of one. I believe. Perhaps I should ponder upon how vague my knowledge of the Jewish holidays are while I spend hours at the stove making gluten-free blintzes. Or as my people call them, crêpes. Care to join me? The sweet treat after your brisket and kugel, my instinct is to throw powdered sugar all over these beauties. Apparently that’s not the Hanukkah way, so grab some berries, jam, or the like. Personally, I think fresh, healthy, fruit ruins a great dessert but I can roll. I spent this summer perfecting the gluten-free crêpe, (and what did you do with your time? hmmmm?) so let me give you a few tips on making these delicate pancakes:
- Don’t have a cocktail before you start making the crêpes. Trust me on this one.
- Be prepared to spend a heck of a lot of time at the stove when you undertake this delicious recipe. It seems simple, but you’ve gotta’ concentrate and stay at your post.
- Give your batter a mix several times during the process. The gluten-free flour can settle, and cause your crêpes to be too thin to flip.
- Use a large round spatula if you don’t have a pan you can flip easily, for easier turning.
- Even if you mess up half of your batter, there’s SO MUCH MORE. Surely you can make at least one perfectly, so don’t give up.
Eat up, revelers! Gluten-Free Blintzes Prep time: 15 minutes Cook time: 7 minutes per blintz (is blintz a word?) Ingredients Blintzes: 1 cup all-purpose gluten-free flour 1/4 teaspoon xanthan gum 6 eggs 3 cups milk 2 Tablespoons butter, melted Filling: 1 pound ricotta 1 tablespoon melted butter 1 large egg yolk 2 teaspoons vanilla 1/4 cup sugar 1/2 teaspoon cinnamon 1. Mix eggs, milk, and melted butter together in medium bowl. Slowly whisk in flour and xanthan gum until mixture is smooth. 2. Melt pat of butter into a lightweight 8-inch skillet or crêpe pan on medium-high heat, then pour ½ cup of batter into the skillet. Immediately begin swirling the pan so batter coats the entire pan evenly. 3. Cook until the edges begin to dry and curl, then flip crêpe to the other side. If your pan is not lightweight enough, use a large spatula to flip, then cook other side for 30 seconds, or until brown. 4. Remove crêpe from pan and transfer onto a plate. Melt butter again before each crêpe is made. 5. While crêpes are cooling, mix ricotta, melted butter, vanilla, sugar, and cinnamon together in a medium bowl. 6. Working with a large counter area, begin rolling blintzes. Take each crêpe and put 3 tablespoons of ricotta mixture in the middle of each crêpe. Fold edges over, then fold each end up to create a rectangle. 7. After blintzes are assembled, melt pat of butter in a skillet then fry blintzes again, approximately 4 minutes on each side. Serve while warm with berries, or alone. Makes: 16 blintzes