Cheese Blintzes
Ingredients
Scaled from 6 6 servings (approx. 2 blintzes each)
- - crepes
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- 1 ½ cups milk (I use 1%)
- 4 large eggs
- 6 tablespoons unsalted butter divided use, plus more for coating the pan
- - filling
- 1 ½ cups ricotta cheese
- 4 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
-
Pour flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter into a blender.
-
Puree until mixture is smooth, about 30 seconds.
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Let batter sit at room temperature for 30 minutes before you use it.
-
Heat a 10-inch nonstick skillet on medium heat.
-
Lightly coat with additional butter.
-
Add 1/4 cup batter and swirl to completely cover bottom of skillet.
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Cook until underside of pancake is golden brown, 2-3 minutes.
-
Loosen edge of pancake with a spatula, then with your fingertips, quickly flip.
-
Cook 1 minute more.
-
Slide pancake out of skillet and repeat with remaining batter.
-
Place the filling ingredients in a bowl, then stir until well combined.
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Lay a pancake out on a flat surface.
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Place 3 tablespoons of the filling onto the pancake, about 1 inch away from the bottom of the pancake.
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Fold the bottom edge over the filling.
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Fold both sides in, then gently roll the blintz all the way up.
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Repeat the process with remaining pancakes and filling.
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Place the blintzes in the freezer for 10-15 minutes or until firm,
-
Melt the remaining 3 tablespoons of butter in a skillet.
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Place the blintzes in the skillet in a single layer and cook for 4 minutes per side or until golden brown.
Nutrition
Per serving
| Calories | 482 |
|---|---|
| Fat | 31 |
| Saturated fat | 18 |
| Trans fat | 1 |
| Unsaturated fat | 11 |
| Cholesterol | 215 |
| Sodium | 385 |
| Carbohydrates | 33 |
| Fiber | 1 |
| Sugar | 16 |
| Protein | 17 |