Sweet Blintz Recipe
Lemon vanilla Mascarpone filled blintz, cranberry port sauce served with candied pecans & whipped creme
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Ingredients
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Blintz and Filling
Method
Blintz Preparation
- 1
Make the Blintz Batter
In a mixing bowl, whisk together the flour, milk, eggs, vanilla extract, and salt until smooth. Let it rest for about 30 minutes.
- 2
Cook the Blintz
Heat a non-stick skillet over medium heat. Pour in a ladle of batter and swirl to coat the bottom of the pan. Cook until the edges are set, about 2 minutes, then flip and cook for another minute. Remove and set aside. Repeat with remaining batter.
- 3
Prepare the Filling
In a separate bowl, mix the Mascarpone cheese, lemon zest, and powdered sugar until smooth and creamy.
- 4
Assemble the Blintz
Place a tablespoon of the filling on one edge of each blintz, fold over the sides, and roll tightly. Repeat with all blintzes.
