Blintzes:
4 large beaten eggs
1/2 cup water
1/2 cup milk
1/2 teaspoon salt
1 cup all-purpose flour
Filling:
1 pound ricotta
1 tablespoon melted butter
1 large egg yolk
2 teaspoons vanilla
1/4 cup sugar or more or less to
taste
Preparation:
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.
4.
Fry filled blintzes in butter until golden brown. Serve with whipped cream
and / or fruit or sour cream.
Or…
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.
