Jewish-Style Cheese Blintzes

Blintz batter ingredients:

• 4 large eggs

• 1/2 cup of milk

• 1/2 cup of water

• 1/2 tsp of kosher salt

• 1 cup of flour

• 1 cup of butter (for frying, not to add in the batter)

Blintz filling:

• 16 oz of ricotta cheese

• 1 large egg yolk

• 2 tsp of vanilla extract

• 1/3 cup of sugar

• 1 tbsp of butter, melted and cooled

• Zest of 1 orange

To serve, serve the blintzes warm with a dollop of fresh jam or berry compote and sour cream.

In a bowl, mix together the ingredients for the batter in a large bowl. Mix until everything is mostly well blended but don’t over mix. It is ok if there are lumps in there. Let the batter rest for 30 minutes and then finish whisking until it is mostly smooth.

Heat up a tablespoon of butter on a non-stick pan. When hot, add in about 1/4 cup of batter and swirl around the pan to cover the entire pan. Flip when mostly cooked through for a few seconds to create a crepe.

Put the finished crepes into a kitchen towel as you create the rest of the crepes.

Once the crepes are created, mix together all of the filling ingredients together. Adjust to taste- I like mine on the sweeter and citrus-y side.

Assemble your blintzes!

Ready a Pyrex casserole pan by browning some butter (about 2 tablespoons) and pouring it into the pan.

To assemble your blintzes, place a single crepe down on a cutting board and place a dollop of filling in the middle of the crepe.

Fold along one of the long sides, fold the two sides in and flip.

Add the folder blintzes to the Pyrex pan and then pop in the oven at 350 for a few minutes to cook through!

Serve with a dollop of sour cream and compote.