Like crepes, blintzes can be savory or sweet, filled with everything from cheese and herbs to fruit.
Serves: 6Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 1 cup ricotta or farmer’s cheese
- 8 oz. cream cheese
- 1 large egg, lightly beaten
- 1⁄4 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 3 Tbsp. granulated sugar
- 1⁄2 cup unsalted butter
- 3 large eggs, not beaten
- 1 cup all-purpose flour
- 1 1⁄3 cups whole milk
- 1 tsp. salt
- 1⁄4 cup confectioners’ sugar
- In a medium bowl, combine the ricotta cheese, cream cheese, lightly beaten egg, cinnamon, vanilla, and sugar. Refrigerate until needed.
- Melt the butter in a small saucepan on low heat. To make the crepe batter: combine the unbeaten eggs, flour, milk, salt, and 2 tablespoons melted butter in a blender and mix at medium speed for 1 to 2 minutes, until a smooth batter is formed. (The batter should be thinner and smoother than pancake batter.) Pour into a large bowl, cover, and refrigerate for 1 hour.
- Heat a crepe pan or 6-inch frying pan over medium heat. Lightly brush the pan with 1 teaspoon melted butter. Pour just enough batter into the pan to make a thin crepe (about 3 tablespoons). Immediately begin tilting and rotating the pan so that the batter spreads out evenly to cover the entire pan. Cook until the crepe is lightly browned on top, and just beginning to pull away from the edges of the pan. Carefully lift the crepe from the pan. Stack the crepes on a warm plate. Continue until all the crepes are cooked.
- To make the blintz, place 1 tablespoon of the cream cheese filling mixture on the edge of the crepe and roll it up. Continue with the remainder of the crepes. Dust with the confectioners’ sugar. Serve immediately.