Ingredients
For the Pancake Batter:
- 2 eggs
- 1 cup milk
- ½ tsp vanilla extract
- pinch of salt
- 4 tbsp melted butter
- 1 cup sifted flour
For the Filling:
- 12 ounces ricotta or farmer’s cheese (1 1/2 cups)
- 3 ounces cream cheese, softened
- ¼ cup sugar
- Zest of one lemon
- 1 tsp vanilla extract
- 1 egg
- pinch of salt (1/4 teaspoon)
For cooking the Pancakes:
- 3 tbsp of butter for frying (approx. 1/3 of a stick. More might be needed. Spray, such as Pam Spray, is okay too)
Instructions
- In a bowl, whisk together the eggs, milk, vanilla and salt, and blend well. Gradually whisk in the flour until there are no lumps in the batter. Set this aside for at least 30 minutes. You can do this a day ahead, but keep refrigerated if you do this.
- In a separate bowl, combine all of the ingredients for the filling, and refrigerate for at least 30 minutes. You can do this a day ahead, but refrigerate if you do this.
- To make the pancakes, heat a 6” – 7” skillet over a medium heat. To see if it’s hot enough, sprinkle some water in the pan. If the water droplets sizzle, you’re ready to cook. Brush the pan with melted butter, or use a spray. Pour 1/3 of a cup of batter into the pan, and swirl it around to evenly cover the bottom of the pan in a thin layer. Cook until the batter is no longer wet on the surface. The bottom may, or may not, be a bit browned. This is fine. Each pancake will take approximately one minute to cook.
- When the pancake is cooked, place it on a pan, with the uncooked/non-browned side facing down. You can stack the pancakes as they come out of the pan. You’ll have approximately 12-14 pancakes
- To fill the pancakes: Place the pancake on your board or countertop, with the browned side facing up.
- Place approximately 2 tablespoons of the cheese filling on the lower edge of the pancake, approximately 1” from the lower edge. Roll up the bottom of the pancake onto the filling, and fold in each side. Roll up the pancake the rest of the way, preferably with the outside seam on the bottom of the pancake. Do this until all of the pancakes are filled.
- After the blintzes are assembled, heat a large skillet with two tablespoons of butter. When it’s melted, add in the blintzes, seam-side up. When they’re browned on both sides, serve immediately with either confectioners sugar sprinkled on top, or with a fruit compote (see accompanying recipe)
Notes
NOTE: The cheese filling is a bit runny after the blintzes have been browned in the pan. T firm up the filling a bit, place the blintzes in a preheated 325° oven for 12 minutes
Nutrition Facts
Blintzes
Amount per Serving
Calories
185
% Daily Value*
Fat
12
g
18
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
71
mg
24
%
Sodium
105
mg
5
%
Potassium
85
mg
2
%
Carbohydrates
12
g
4
%
Fiber
0.2
g
1
%
Sugar
5
g
6
%
Protein
6
g
12
%
Vitamin A
444
IU
9
%
Vitamin C
0.02
mg
0
%
Calcium
86
mg
9
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.