Blintzes
Recipe: #21759
November 15, 2015
Categories: Breakfast, Rye, Jewish, Brunch, Fathers Day, Mothers Day, Vegetarian, Flour, Kosher Dairy, more
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Ingredients
- FOR THE CREPES
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- FOR THE FILLING
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Nutritional
- Serving Size: 1 (273 g)
- Calories 688.5
- Total Fat - 49.2 g
- Saturated Fat - 23.9 g
- Cholesterol - 1086.6 mg
- Sodium - 1182.5 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 1 g
- Sugars - 4.3 g
- Protein - 37.3 g
- Calcium - 715 mg
- Iron - 3.3 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Making the crepes.
Step 2
Combine the eggs, milk, salt and sugar in a large bowl.and whisk until the ingredients are incorporated.
Step 3
In a separate bowl,.mix together the two flours.
Step 4
Sift them into the liquid and whisk until the batter is smooth. Cover and rest the batter in the refrigerator for 1 hour.
Step 5
In an 8-inch nonstick skillet, heat 2 teaspoons of the butter over medium heat.
Step 6
Pour in 1/4 cup of the batter and swirl the pan gently to coat it.
Step 7
Cook until the edges of the crepe start to pull away from the pan, about 2 minutes.
Step 8
Then flip the crepe, cook it a few seconds more, and transfer it to a plate.
Step 9
Repeat with the remaining butter and batter to make 6 crepes in all.
TO MAKE THE FILLING
Step 10
Place the ricotta, egg yolks, salt and lemon zest in a bowl and stir until thoroughly combined.
Step 11
Assemble and cook the blintzes.
Step 12
Working 1 crepe at a time, spoon about ½ cup of the filling onto a crepe,
Step 13
Fold in the edges, and roll it up snugly around the filling like a burrito. Repeat with the remaining crepes and filling.
Step 14
Working in 2 batches, heat half the butter in a large pan or skillet and cook 3 blintzes, flipping once, until lightly browned, 2 to 3 minutes.
Step 15
Repeat with the remaining butter and blintzes.
Step 16
Serve with compote,
Tips
No special items needed.