Ricotta Blintzes with Blueberry Syrup

Photo by Trina F.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • INGREDIENTS

  • BATTER

  • 1/2

    cup all-purpose flour

  • 1/2

    teaspoon baking powder

  • Salt

  • 4

    large eggs

  • 1/2

    cup milk

  • 1

    tablespoon sugar

  • 1

    tablespoon unsalted butter, melted

  • FILLING

  • 3

    cups fresh ricotta cheese (24 ounces)

  • 1/4

    cup sugar

  • 3/4

    teaspoon cinnamon

  • SYRUP

  • One

    10-ounce jar blueberry jam

  • 1

    cup pure maple syrup

  • Confectioners' sugar, for dusting

Directions

DIRECTIONS MAKE THE BATTER: In a bowl, whisk the flour, baking powder and a pinch of salt. In another bowl, whisk the eggs, milk and sugar. Whisk the flour and eggs together; whisk in the butter. Cover and let stand for 1 hour. MAKE THE FILLING: In a bowl, mix together the ricotta, sugar and cinnamon. PREPARE THE SYRUP: In a saucepan, simmer the jam and maple syrup over moderate heat until slightly reduced, 5 minutes. Heat two 8-inch nonstick skillets. Spray with vegetable oil spray and add 2 tablespoons of batter to each. Swirl the skillets to distribute the batter and cook over moderate heat until golden brown on the bottom, 1 minute. Flip the crêpes and cook until brown spots appear on the bottom. Transfer the crêpes to a cookie sheet. Repeat with the remaining batter to make 20 crêpes. Preheat the oven to 350°. Line another cookie sheet with parchment. On a work surface, spread 2 rounded tablespoons of the filling in the center of each crêpe. Fold each crêpe to form a rectangular packet. Arrange the blintzes on the cookie sheet, seams down. Bake until hot. Rewarm the syrup. Place 2 blintzes on each plate. Dust with confectioners’ sugar, pour the warm syrup over the blintzes and serve.

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