Blintzes are thin pancakes that traditionally encase a rich cheese filling. They are similar to French crêpes, but are browned on only one side.
Makes about 8 servings (about 16 blintzes)
|1||cup all-purpose flour|
|1/2||cup butter or margarine, divided|
|1||container (15 ounces) ricotta cheese|
|2||packages (3 ounces each) cream cheese, softened|
|1/4||teaspoon almond extract|
|Fresh fruit or cherry pie filling|
|Sour cream (optional)|
- To prepare blintz batter, combine eggs, milk, flour, cornstarch and salt in food processor or blender container; process just until smooth. Pour into 1-quart glass measure; set aside.
- Coat bottom of 7- or 8-inch nonstick skillet with butter. Heat skillet over medium heat until butter sizzles.
- Remove skillet from heat. For each blintz, pour about 3 tablespoons batter into bottom of hot pan, swirling pan to cover bottom. Return skillet to heat. Cook 1 to 2 minutes or until bottom of blintz is browned. Invert pan over large heatproof plate, flipping blintz onto plate. Rub butter over browned surface of cooked blintz.
- Repeat steps 2 and 3 with remaining batter, stacking and buttering cooked blintzes on plate.
- To prepare cheese filling, beat ricotta cheese, cream cheese, sugar and almond extract in large bowl with electric mixer at medium speed just until blended.
- To fill blintzes, place 2 tablespoons filling in center on unbrowned side of each blintz. Fold in sides about 1 inch, then fold in opposite edges to enclose filling and form rectangular shape.
- Melt 2 tablespoons butter in large skillet over medium heat. Add blintzes in batches and cook 2 minutes per side, until heated through. Serve warm topped with fruit and sour cream, if desired.
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