Cheese Blintzes

To make about 12 blintzes:

Crepes
- 4 tbsp melted butter, cooled slightly
- 1c milk
- 4 eggs
- pinch salt
- 1c flour

Filling – enough for 20+ blintzes! Do not double!
- 2c ricotta
- 3/4 stick cream cheese (6 tbsp)
- 2 tbsp sugar
- 2 egg yolks
- lemon zest

Blend crepe batter ingredients in blender, put covered in fridge for 1 hour (up to 2 days)
Cook crepes in pans with butter on med-high heat until just golden
Gently mix filling ingredients together (with whisk or stand mixer), put a scoop of filling into the middle of each crepe, fold up
Heat butter in pans again, fry on med-high heat on both sides until golden brown
Top with jam and sour cream to serve

Chicken Cordon Bleu

Chicken breasts
Sliced ham
Sliced swiss cheese
Flour
Egg
Breadcrumbs
Dried thyme
Salt
Pepper

Preheat oven to 350
Set up 3 bowls - flour seasoned with salt and pepper, another with egg, another with seasoned breadcrumbs (salt pepper and thyme)
Pound chicken breasts very thin with mallet
Lay 1-2 slices of ham and swiss cheese on each, roll up lengthwise
Dip in bowl of flour, then egg, then breadcrumbs
Coat glass pan with a few tbsp of olive oil
Bake for probably 40-50 min until internal temperature reaches 165 degrees

Dijon Cream Sauce

1.5 tbsp butter

1.5 tbsp flour

1 cup+ milk

2-3 tbsp dijon mustard

3 tbsp grated parmesan

salt/pepper

- melt butter, add flour when melted, cook a few minutes

- slowly whisk in milk, stirring constantly

- add mustard and cheese as you continue whisking

- add salt and pepper