Blintzes

2h
Prep Time
15m
Cook Time
2h 15m
Ready In

Recipe: #21759

November 15, 2015



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Original is 6 servings
  • FOR THE CREPES
  • FOR THE FILLING

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.

0 Reviews

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