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Blintzes

Created by dienia b on November 15, 2015

FOR THE FILLING
3 cups ricotta cheese (drained overnight in the refrigerator in a fine-mesh sieve lined with a double layer of cheesecloth)
2 egg yolks
1 teaspoon kosher salt
1/4 teaspoon lemon zest
2 tablespoon butter (divided)
Compote (1 cup of your choice, for serving)

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,