Recipe: Welsh blintzes - The Jewish Chronicle
Serves 8
Ingredients
- 400g flour
- Pinch salt
- 800ml whole milk
- 4 free-range organic eggs
- 100g melted butter
- 50g olive oil
- Oil for frying
- 250g fresh leeks finely chopped
- 250g fresh asparagus
- 1 tbsp butter, 1 tbsp olive oil
- 50g butter, 50g flour
- 600 ml warm milk
- 150g Y Fenni cheese, grated
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