Ricotta and Orange Blintzes

By RoketJSquerl

Ingredients

• 1 cup (120 grams) all purpose flour
• 2 eggs
• 1 1/4 cup (300 ml) milk
• 2 tbsp (28 grams) melted butter
• few drops of orange extract
• 1 cup ricotta cheese
• 1/4 - 1/3 cup (50-70 grams) sugar
• grated orange zest from 1-2 oranges
• more butter for brushing
• fresh fruit or compote to serve

Details

Servings 10
Preparation time 15mins
Cooking time 82mins
Adapted from roxanashomebaking.com

Preparation

Step 1

Place the crepes ingredients in a food processor and pulse a few times until there are no more flour lumps.Pour the this batter into a bowl, cover with plastic wrap and leave at room temperature for about 30 minutes.

When the 30 minutes are over, heat a crepes pan (a non-stick frying pan works as well), brush with a little bit of melted butter and pour 1/4 cup batter into the pan, swirling quickly to cover the base. Cook for 30-40 seconds until set. Flip the crepes and cook for 10 more seconds on the other side.

Place on a place and cover with one of the parchment papers.

Repeat until you ran out of crepe batter. It usually makes 10 crepes.

Heat the oven to 315F. Line a baking sheet with parchment paper and brush with butter

To make the filling combine the ingredients in a small bowl.

Divide the ricotta filling between the 10 crepes. Fold them to make a flat parcel.

Place the folded crepes, side down on the greased baking sheet, brush with more butter and bake for about 10 minutes until warm.