Because it’s summertime. And because I totally flaked on Shavuot posts this year (sorry). And because…wait, we do NOT need this many excuses to eat ice cream. Without further ado, I am pleased to introduce you to the love child of blintzes and ice cream mochi and the chemical-laden Funfetti cake mix of my youth that I still believe few homemade cakes can beat: Funfetti ice cream blintzes!
Technically speaking, Pillsbury owns the trademark for Funfetti. So if any Pillsbury reps ask, just tell them these are “confetti” blintzes and run away. But if they don’t ask, then these are Funfetti ice cream blintzes.
Either way, they’re delicious and impossibly easy and I can’t wait for you to try them. Find the full recipe below, and please excuse my general brevity this week, but summertime calls for more time outside and less time in front of my computer. Don’t worry, Rosh Hashanah will be here soon enough and I’ll talk your ear off once again.
Funfetti Ice Cream Blintzes
Yields 10-15 full-size blintzes and 20-30 blintz “halves”
(depends on size of pan)
What You’ll Need:
- 8 large eggs, at room temperature, beaten
- 1 cup water
- 1 cup milk
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 cups butter, divided, for the skillet
- 1-2 cups sprinkles (I don’t recommend using nonpareils because the colors bleed quickly)
- 1-2 pints ice cream
What You’ll Do:
- Make the batter: Whisk together the eggs, water, milk, salt, and flour in a medium bowl. Add the flour and mix until just combined and no flour lumps remain. Let the batter rest for 20 minutes at room temperature. During this time, prepare a work station near your stove. You’ll want the batter bowl nearby, plus a spatula (to help you flip the crêpes that will eventually become blintzes) and a bowl of sprinkles all close at hand.
- Cook the crêpes: With your work station prepared, melt a pat of butter in a small skillet over medium-low heat. Once it’s heated, pour about 1/4 cup of batter into the skillet and work quickly to swirl it around and help it reach the side of the pan (pouring off any extra batter if necessary—you don’t want the crêpe to be too thick). As soon as it’s spread to the right size, sprinkle a scant handful of sprinkles on top of the still-wet batter. (Note: The reason you don’t want to mix the sprinkles into the batter is because the colors will bleed into a murky green/brown! Sprinkling over top is the best way.)
- Wait about a minute before flipping the crêpe to the other side, allowing it to cook for just 10-15 seconds more (you don’t want it to brown when making blintzes). Slide or lift the crêpe out of the pan and onto a dish towel or paper towel-lined plate. Repeat this entire process with the remaining batter, using a new pat of butter per crêpe and laying each finished crêpe together in a pile. Let all of the crêpes cool completely before moving onto the next step.
- Fill and assemble the blintzes: First, make sure you’ve got a freezer-friendly casserole dish or baking sheet nearby on which to place the finished, filled blintzes—you’ll want to get them into the freezer as soon as they’re filled! Next, turn one crêpe “upside-down,” with the sprinkle-decorated “top” closest to your work surface and the un-decorated portion facing upwards—the sprinkle-coated side will become the exterior of your blintz once you begin folding.
- Working quickly so as not to melt the ice cream, spoon 2-3 tablespoons of ice cream filling along the bottom outer edge of the crêpe, leaving a 1-inch border. Fold that bottom edge away from you until the ice cream is covered, then fold the two hanging portions of the crêpe on either side into the center. To complete the folding process, roll the crêpe away from you and continue tucking in the outer edges as you go. Finish by placing the filled blintz into your baking dish with the seam side down. Repeat this process with all remaining crêpes. (You may want to keep the baking dish in the freezer between blintzes.)
- Cover the baking dish, then freeze all of the crêpes until you’re ready to eat them! To serve, cut into halves, then drizzle with hot fudge or melted chocolate.