4 tablespoons butter, melted, plus more for pan
1/2 cup unbleached flour
1/4 teaspoon sea salt
1/2 cup cane sugar
2 large eggs
1/2 cup milk
1 1/2 cups ricotta cheese
3 tablespoons honey
warm strawberry or raspberry jam for topping
- Melt the butter and let cool slightly. Pour into a blender or food processor and add the flour, salt, sugar, eggs and milk. Process to mix, making sure there are no lumps.
- Stir together the honey and ricotta cheese in a bowl.
- Heat a cast iron pan over medium heat. Add a dab of butter, let it melt and coat the pan, and measure 1/4 cup of batter. Pour the batter into the pan, swirling to coat the bottom of the pan evenly. Use a thin rubber spatula to loosen the edges of the blintz as it cooks. Cook for about 4 minutes, until the edges are browned and the top is bubbled. Carefully slide a thin metal spatula under the blintz and flip in the pan. Cook for another minute then flip onto a plate or cutting board. Repeat with remaining batter.
- On the center of each blintz, place 1/4 cup of sweetened ricotta, then fold in the sides to make a square package. Serve with warmed jam atop each blintz. Makes about 12 blintzes.