These elegant blintzes are so easy to make and can be served for brunch or dessert.
Ingredients
Blintzes
4 large eggs
1 cup unbleached all-purpose flour
⅓ cup unbleached pure cane sugar
¾ cup whole milk
¼ cup water
1 teaspoon vanilla
Pinch of salt
Filling
1 cup ricotta cheese
1 cup farmer's cheese or cream cheese
¼ cup unbleached pure cane sugar
1 egg yolk
2 teaspoons fresh lemon juice
1 teaspoon vanilla
Pinch of salt
Instructions
Preheat the oven to 400 degrees F.
Blend all of the blintz ingredients together until the consistency of the batter is smooth with no lumps.
Warm up a nonstick skillet on medium heat until hot. Grease the entire surface of the hot pan with cooking oil spray.
Pour the blintz batter by ⅓ cupfuls into the pan, and then tilt the pan in a circular motion so that the batter coats the entire bottom of the pan.
It will take about 60 seconds to cook each blintz .The blintz is done when the edges brown and the bottom is lightly golden. Flip and cook for 15 seconds.
After all of the blintzes are cooked, start making your filling. Combine all filling ingredients and blend until mixed well. Some lumps are ok.
Put about 3 tbsp of filling on the lower part of the blintz and fold like you are creating an envelope. Then roll the blintz up like a burrito, tucking the edges in as you roll.
Once the blintzes are stuffed and rolled, place them in a 8x8 inch baking pan. Bake them for 10 minutes. Let cool and serve with whipped cream, blackberry syrup, or butter.