Almond Blintzes with Vanilla Bean and Lemon Mascarpone Cream and Berries

For the Blintzes:

1 cup flour

1/3 cup oat flour

1/2 cup oats

1 tsp salt

2 eggs

dash of oil

1 2/3 cup milk {+ more if too thick}

1 tsp Almond Essence / Pure Almond Extract

1 tsp vanilla or some scrapes of vanilla bean

In a mixing bowl {I love using my mix & pour style batter bowl} combine flours, oats, and salt. Stir to combine and make a well in the center.

In a separate bowl {I use a very large liquid measuring cup, i.e. less dishes, atleast 3 cup} combine the oil, milk, eggs, almond essence, and vanilla.

Pour wet ingredients into dry and stir to combine. Add more milk if the mixture seems to thick.

Heat a large saute pan and spray with non-stick spray. Pour 1/3 cup-ish of batter into pan and swirl around to achieve a nice thin-ish crepe. Flip, continue cooking for a minute, then top with a scoop of berries and a scoop of mascarpone creme. Fold all sides in and serve flipped {it will be tricky, I know there will be casualties, do your best!} Serve with extra cream and berries on the side.

Lemon and Vanilla Bean Mascarpone Cream

1/4 cup cream

1/3 - 1/2 cup Mascarpone Cheese {you can sub cream cheese}

Lemon Zest, about 1 tsp

Fresh Lemon juice, about 2-3 tsp

Vanilla Bean Seeds, about 1/3 of a bean

about 3 raspberries {or any other kind of berry}, for color

2 T. sugar {or more if you like it sweeter, give it about that much and taste it once mixed}

Whip the cream until light and fluffy. Add in the Mascarpone and mix through. Add in the rest of the ingredients and mix until incorporated

To achieve a gorgeous pink or purple color, melt a few berries in the micro and toss them in with a mix.

Berries:

Use fresh Strawberry and Blueberry or use frozen ones.

Natalie Riley