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Ricotta Cheese Blintzes Recipe

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This recipe for Ricotta Cheese Blintzes is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the Blintzes
4 large eggs (room temperature, beaten)
1/2 cup water
1/2 cup milk
1/2 teaspoon salt
1 cup all-purpose flour
1 cup butter (for frying)

For the Filling
1 pound ricotta (16 oz)
1 tablespoon butter (melted)
1 large egg yolk (room temperature)
2 teaspoons vanilla extract
1/4 cup sugar

Garnish: sour cream
Garnish: fruit toppings (fresh or canned)
Directions:
Directions:
First make the blintzes:
In a medium bowl, beat together 4 eggs, water, milk, salt, and flour until well-mixed. Don't over-beat. It's okay if small particles of flour remain as they will be absorbed during the resting period. Let the batter rest at room temperature for at least 30 minutes.

Heat a small/medium skillet and add a pat of butter. Whisk the batter until smooth. Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Make sure not to let it brown. Flip and cook the other side for a few seconds. Then, turn the blintz out onto a towel. Repeat with remaining batter, staggering the crepes one on top of each other.

Make the filling and assemble:
In a large bowl, mix together cheese, melted butter, 1 egg yolk, vanilla, and sugar until well-incorporated. To assemble, place one blintz on a work surface and place around 2 tablespoons of filling in a line close to the edge nearest to you. Fold envelope-style. Roll up, and continue with remaining blintzes and filling. Fry the filled blintzes in butter until golden brown. Serve with optional sour cream and/or fresh or canned fruit toppings. Enjoy!
Personal Notes:
Personal Notes:
These can be made ahead of time and frozen before use. Just complete all of the steps up through filling them, but make sure to skip frying. When you're ready to enjoy them, fry them in butter while still frozen.

 

 

 

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