Ingredients: |
Ingredients: Crepe batter for blintzes:
3 large eggs
1 1/4 cups 1% milk
1/2 teaspoon salt
2 tablespoons canola oil
3/4 cup flour
3 Tablespoons canola oil, for frying
1 tablespoon margarine (ICBINB), for frying
Filling:
1/2 pound ricotta cheese, part skim milk
1 large eggs
1/2 Tablespoon lemon juice
1/8 teaspoon salt
1 Tablespoon agave nectar
1/8 teaspoon cinnamon
1/8 teaspoon cardamom pods, pounded in a mortar
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Directions: |
Directions:First make the crepes, using the recipe given above. Whip all ingredients for the batter in a blender and put it aside for an hour. Heat a 6-inch crepe pan, let butter sizzle in it, and pour in about 2 or 3 tablespoons of the batter. Tilt it quickly around to spread the batter evenly, and fry the crepe over medium heat, about a minute on each side or just until it’s golden. Continue until all the crepes are ready, stacking them on a plate. Beat all filling ingredients thoroughly with a fork. Place a good-sized spoonful of this filling in the center of a crepe, then carefully wrap one side over the filling and begin to roll it. Fold the edges in and finish rolling the blintze. You should have a short, plump cylinder with neatly tucked in ends. Make all crepes this way. Now, either fry them lightly in butter, several minutes on either side so that they are crisp and light brown, or bake them. To bake the blintzes, arrange in one layer in a shallow, buttered baking dish and brush tops with melted butter. Bake in a preheated, 425ºF oven for 15 to 20 minutes. Whether baking or frying, be sure to serve them at once, piping hot. Blintzes are traditionally accompanied by sour cream and various preserves. Yogurt and honey are also delicious condiments. Makes 12 to 15 blintzes. |
This recipe for Cheese Blintzes is from