Blintzes
4 portions
30mBlintzes are crepes filled with a deliciously sweet filling that are best served with fresh fruit and maple syrup.
What you will need
Crepes
4 Eggs
1/2 cup Water
1/2 cup Milk
1/2 tsp Salt
1 cup AP Flour
Filling
15 oz Ricotta
1 Tbsp Unsalted Butter
1/4 cup Sugar
1 Egg Yolk
2 tsp Vanilla Extract
4 Tbsp Unsalted Butter
Topping
Strawberries, optional
1/4 cup sugar, optional
(Nutritional facts 290 calories, 15.45 g fat, 26.3 g carbohydrates, 11.41 g protein, 213 mg cholesterol, 224 mg sodium)How to cook
1
Gather and portion ingredients. Wash strawberries.
2
If you'd like to serve with strawberries, cut the stem out of the strawberries and slice into quarters and chop in half again.
3
Mix the sugar into the strawberries and let sit while you prepare the blintzes.
4
Crack the eggs into a large mixing bowl and add the water and milk. Whisk to combine.
5
Add the salt and flour to the mixing bowl and stir until combined. It's ok if some lumps remain. Let sit for about 15 minutes if possible to let the flour absorb while you prepare the filling.
6
To prepare the filling, add the ricotta, egg yolk and sugar to a mixing bowl.
7
Melt the butter and add to the mixing bowl along with the vanilla. Stir together with a spatula.
8
Pour about 1/4 to 1/3 cup of crepe batter on a lightly buttered nonstick skillet over medium heat. Tilt the batter around the skillet until it fills the circle.
9
Cook each crepe until the edges start to come up and remove from the skillet.
10
Dollop a spoonful of ricotta filling onto the side of a crepe. Fold the end of the crepe over the top of the filling and then fold the sides over before rolling up. Just like a burrito!
11
Continue filling and rolling all the blintzes.
12
Melt butter in the skillet again over medium-high heat and add the blintzes. Fry for a few minutes on each side until lightly browned.
13
Top the blintzes with the sugared strawberries.
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