Saturday, January 12, 2013

Baba's Blintze's with Raspberries

        4 large beaten eggs
        1/2 cup water
        1/2 cup milk
        1/2 teaspoon salt
        1 cup all-purpose flour
         1 pound ricotta
         1 tablespoon melted butter
      1 large egg yolk
      2 teaspoons vanilla

      1/4 cup sugar or more or less  to taste
1.    To make the blintzes, beat together all the blintz ingredients and let the batter rest for at least a half hour. Heat a small crepe pan and add a pat of butter. Pour about 1/4 cup batter into the pan and swirl it around….burner set on 5.  Don't let it brown. Flip and cook the other side for a few seconds. Then turn blintz out onto a towel. Repeat with  remaining batter and pats of butter. I used ¼ cup and got 10 crepes with a bit of filling left over,  and  found the crepes too thick and had filling left over.  Next time I would use 1/8 of a cup of batter( maybe a smidge more) and make about 20 blintzes.
2.    To make the filling, mix together all the filling ingredients in a large bowl.

3.    To assemble, place 1 blintz on a work surface and place 1 tablespoon on top. Fold envelope style and roll up. Continue with remaining blintzes and filling.
 Can be frozen at this point if you like and just reheated in frypan frozen when desired.

4.    Fry filled blintzes in butter until golden brown. Serve with whipped cream and / or fruit or sour cream.

turn oven to 350 degrees.....arrange crepes in 9 by 13 pan…dot with 2-3 Tbsp. butter…cover with foil and bake for 20 minutes……take off foil and bake for another 10-15 minutes until browned.  This way the egg cooks right through the crepe.


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