3 Eggs
8 fluid ounces Milk
1 fluid ounce Vegetable oil
1/2 teaspoon Salt
4 ounces Flour
Clarified butter, as needed
12 ounces Ricotta cheese
1 Egg yolk
1/4 teaspoon Salt
1 teaspoon Lemon juice
1 teaspoon Vanilla extract
2 ounces Whole butter
Yield: 16 Blintzes
1. To make the batter, whisk together the eggs, milk and oil. Add the salt. Stir in the flour and mix until smooth. Allow the batter to rest for 30 minutes.
2. Heat a crêpe pan and add a small amount of clarified butter.
3. Pour 1 fluid ounce (30 milliliters) of the batter into the pan. Tip the pan so that the batter coats the entire surface in a thin layer.
4. Cook the pancake until browned on the bottom. Remove it from the pan.
5. To make the filling, drain the ricotta in a china cap. Combine the egg yolk, salt, lemon juice and vanilla extract with the cheese and mix well.
6. To assemble, place a pancake on the work surface with the cooked side down. Place 1 ounce (30 grams) of the filling in the center of the pancake. Fold the opposite ends in and then roll up to form a small package.
7. Sauté each blintz in butter until hot. Serve with sour cream or fruit compote as desired.
Yield: 16 Blintzes
8 fluid ounces Milk
1 fluid ounce Vegetable oil
1/2 teaspoon Salt
4 ounces Flour
Clarified butter, as needed
12 ounces Ricotta cheese
1 Egg yolk
1/4 teaspoon Salt
1 teaspoon Lemon juice
1 teaspoon Vanilla extract
2 ounces Whole butter
Yield: 16 Blintzes
1. To make the batter, whisk together the eggs, milk and oil. Add the salt. Stir in the flour and mix until smooth. Allow the batter to rest for 30 minutes.
2. Heat a crêpe pan and add a small amount of clarified butter.
3. Pour 1 fluid ounce (30 milliliters) of the batter into the pan. Tip the pan so that the batter coats the entire surface in a thin layer.
4. Cook the pancake until browned on the bottom. Remove it from the pan.
5. To make the filling, drain the ricotta in a china cap. Combine the egg yolk, salt, lemon juice and vanilla extract with the cheese and mix well.
6. To assemble, place a pancake on the work surface with the cooked side down. Place 1 ounce (30 grams) of the filling in the center of the pancake. Fold the opposite ends in and then roll up to form a small package.
7. Sauté each blintz in butter until hot. Serve with sour cream or fruit compote as desired.
Yield: 16 Blintzes
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