150g flour
½ teaspoon salt
2½ cups milk
1 egg
2 tablespoons melted butter, cooled
¼ cup extra virgin olive oil
500g soft goat’s cheese (I used Soignon spreadable goat's cheese)
2 tablespoons chives, finely chopped, to serve
freshly ground black pepper, to serve

Blintzes, thin Jewish pancakes, are traditionally served at Hanukkah filled with cheese or curd cheese. I have made mini blintzes to serve as an appetiser with Champagne.


1.Combine the flour, salt, milk, egg and butter, whisking until smooth. The batter should be the consistency of liquid cream.
2.Refrigerate for 1 hour.
3.Heat a large non-stick frying pan and add a little olive oil.
4.Place tablespoonfuls of batter into the hot oil.
5.The mixture should spread and cook quickly; the blintzes are best with frilly edges.
6.Turn them to quickly cook the other side then transfer to absorbent paper.
7.Let the blintzes cool slightly while cooking the remaining batter.
8.Spread a tablespoon of goat’s cheese on each pancake then sprinkle with chives and freshly ground black pepper.
9.Serve warm.

Recipe Natalia Schamroth / Food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

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