BLINTZES
Ingredients
FOR THE BLINTZES:
- 1 cup flour
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 3 eggs
- 1 1/4 cups whole milk
- 1 tbsp vegetable oil
FOR THE FILLING
- 1 lb ricotta cheese, at room temperature
- 2 tbsp sour cream or mascarpone
- 3 egg yolks
- 3 tbsp sugar
- 1/2 tsp lemon zest
- 1/2 tsp vanilla extract
Instructions
- Combine crepe batter ingredients in blender or bowl and mix until smooth. Let rest a half hour.
- Combine filling ingredients in mixer or bowl and blend until smooth. (Use good quality ricotta. If very moist, drain in cheesecloth-lined colander; set inside pan for a few hours or overnight in refrigerator)
- Heat a non-stick crepe pan or 8 inch skillet. Rub with oil or butter. Add ¼ cup batter and tilt pan to spread batter thin. Cook until set then flip. Cook until dry, then turn out onto plate. Repeat until all the batter is used.
- Spread 2 or 3 tbsp. of filling along bottom of crepe. Roll up into a cylinder, tucking ends in before you finish rolling. Repeat until all the crepes are filled.
- Heat one tbsp. vegetable oil in a skillet, Add crepes 2-3 at a time and cook on each side until golden. Serve with a dollop of sour cream and fresh berries.
