Cheese Blintzes

  in Breakfast, Desserts, hanukkah, Recipes

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

  1. 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.
  2. Stir together the honey and ricotta cheese in a bowl.
  3. 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.
  4. 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.