Blintzes

Blintzes are one of my favorite year-round Jewish breakfasts.  (don't worry, matzo brei is still tops for favorite special-occasion breakfast!)  I have always loved these pancakes, wrapped around fresh cheese filling mixing with sweet jam.  It's the best way to put ricotta in an edible package and save it for later - they make great leftovers, too!  I always make it a game to try and eat them cleanly, with no filling squishing out.

Never in a hundred years did I think I could make blintzes.  Let alone here in West Africa.  They were too good to be that easy.  I was wrong!  It turns out, basically all you need is a crepe recipe and some ricotta, so let's get blintzed!

how meta is this photo?  on the phone next to the plate, is also a photo of the same blintz.

Blintzes
recipe adapted from Food Network Magazine
serves 2, very generously (3-4 with smaller portions)
time: 30 minutes

Ingredients
for blintzes:
2 medium eggs
7/8 cup milk
1/2 cup flour
2 1/2 tbsp melted butter
dash of salt

for filling:
1 package (500g) ricotta
1 egg
1 1/2 tbsp confectioner's (icing) sugar
zest of 1/2 lemon
pinch of cinnamon
jam for topping

Directions
Butter or grease a medium-size pan and preheat over the stove on medium.
Mix crepe ingredients with a whisk or in a blender.
Lift the pan from the heat.  Pour 3/4 ladleful of crepe batter into the pan, swirling it in a few big circles to cover the bottom of the pan fully before the batter sets.  Place back on the stove and cook until the crepe is firm & condensation forms on the top.  Flip (tossing in the air is optional!) and cook on the other side for 1 minute, until browned.

For blintzes:

Cook all crepes.

Mix the ingredients for the filling.  Add about 2 tbsp to each crepe and fold into a packet.  Tuck in both sides before folding over the last edge.  Cook in a hot skillet until browned on two sides - try to put the loose edge on the bottom when you cook so it seals up.

Serve hot with your favorite jam on top.  Classics include blueberry and cherry; over here we get raspberry/passion fruit.  It's all good!