FOR THE BLINTZES:
– 1 cup flour
– 2 tbsp. sugar
– 1/2 tsp. vanilla extract
– 1/2 tsp. salt
– 3 eggs
– 1 1/4 cups whole milk
– 1 tbsp. vegetable oil
FOR THE FILLING:
– 1 lb. ricotta cheese, at room temperature
– 2 tbsp sour cream or mascarpone
– 3 egg yolks
– 3 tbsp. sugar
– 1/2 tsp. lemon zest
– 1/2 tsp. vanilla extract
1. Combine crepe batter ingredients in blender or bowl and mix until smooth. Let rest a half hour.
2. Combine filling ingredients in mixer or bowl and blend until smooth. (Use good quality ricotta. If very moist, drain in cheesecloth-lined colander; set inside pan for a few hours or overnight in refrigerator)
3. Heat a non-stick crepe pan or 8 inch skillet. Rub with oil or butter. Add ¼ cup batter and tilt pan to spread batter thin. Cook until set then flip. Cook until dry, then turn out onto plate. Repeat until all the batter is used.
4. Spread 2 or 3 tbsp. of filling along bottom of crepe. Roll up into a cylinder, tucking ends in before you finish rolling. Repeat until all the crepes are filled.
5. Heat one tbsp. vegetable oil in a skillet, Add crepes 2-3 at a time and cook on each side until golden. Serve with a dollop of sour cream and fresh berries.
Makes 10–12
