4 tablespoons butter, melted, plus more for pan
1/2 cup unbleached flour
1/4 teaspoon sea salt
1/2 cup sugar
2 large eggs
1/2 cup milk
1 1/2 cups ricotta cheese
3 tablespoons honey
warm strawberry or raspberry jam for topping
- Blend the butter, flour, salt, sugar, eggs and milk in a blender or food processor until smooth. Transfer to a storage container, cover, and refrigerate for at least one hour, or overnight.
- Blend the ricotta with the honey in a small bowl.
- To make the blintzes, heat a heavy skillet or cast iron pan over medium heat. Butter the pan and measure 1/4 cup of batter. Once the butter has melted, pour the batter into the pan, swirling to coat the bottom of the pan evenly. Use a thin 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 the spatula under the blintz and flip. Cook for just a few seconds, then flip onto a plate. 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. Place on plate seam side down. Sprinkle blitzes with powdered sugar and serve topped with warm jam.