Sunday, March 16, 2014

Cheese Blintzes


To make about 12 blintzes:

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

Filling
- 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

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