Blintzes Recipe
All blintzes topped with powder sugar and crème de citron bleue topped lavender with curd blue berries and drizzle with lemon
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Ingredients
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Blintz Batter
Filling
Toppings
Method
Preparing the Blintz Batter
- 1
Make the Blintz Batter
In a mixing bowl, whisk together the flour, milk, eggs, sugar, vanilla extract, and a pinch of salt until smooth. Allow the batter to rest for 15 minutes.
- 2
Cook the Blintz Crepes
Heat a nonstick skillet over medium heat and lightly grease with butter. Pour a small amount of batter into the skillet, swirling to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter, placing cooked crepes on a plate.
Preparing the Filling
- 3
Mix the Filling
In a medium bowl, combine ricotta cheese, cream cheese, sugar, lemon zest, and vanilla extract. Mix until smooth and well-combined.
Assembling and Cooking the Blintzes
- 4
Fill the Blintzes
Take one crepe and place a spoonful of the cheese filling in the center. Fold the sides over the filling and then roll tightly to enclose. Repeat with all crepes and filling.
- 5
Serving the Blintzes
- 6
Prepare the Toppings
In a small bowl, mix the blueberries with lemon juice. Set aside. To serve, dust the blintzes with powdered sugar, drizzle with crème de citron bleue, and top with the blueberry mixture and a sprinkle of edible lavender.