Cheese Blintzes
Difficulty: Intermediate
Servings
10
servingsPrep time
15
minutesCooking time
40
minutes
Cook Mode
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Ingredients
- For the pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 1/2 cups milk
4 large eggs
6 tablespoons unsalted butter divided use, plus more for coating the pan
- For the filling
1 1/2 cups ricotta cheese
4 ounces cream cheese softened
1/4 cup granulated sugar
1 egg yolk
1/2 teaspoon lemon zest
1 teaspoon vanilla extract
Directions
- For the pancakes
- Pour flour, sugar, salt, milk, eggs, and 3 tablespoons of melted butter into a blender.
- Puree until mixture is smooth, about 30 seconds. Let batter sit at room temperature for 30 minutes before you use it.
- Heat a 10-inch nonstick skillet on medium heat. Lightly coat with additional butter. Add 1/4 cup batter and swirl to completely cover bottom of skillet. Cook until underside of pancake is golden brown, 2-3 minutes.
- Loosen edge of pancake with a spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide pancake out of skillet and repeat with remaining batter.
- For the filling
- Place the filling ingredients in a bowl, then stir until well combined.
Notes
- Recipe courtesy of https://www.dinneratthezoo.com/
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