Author Notes: Back in the day — OK, back in the Dark Ages — when I was in college, one of my biggest treats was to go out on Sunday morning, buy a New York Times, and head to IHOP to eat cheese blintzes, drink about a gallon of coffee and read the newspaper. The blintzes were not true blintzes, but something between a crepe and a pancake, wrapped around a cheesy filling. I haven’t tried these since I started making my own ricotta, but they’re good with the grocery store variety. – Kayb —Kayb
Food52 Review: Being true to their name, Kayb’s cheese blintzes are way better than IHOP! The blintzes are stuffed with a lightly sweetened ricotta mixture and topped with a bold combination of raspberry preserves and balsamic vinegar. A satisfying breakfast that’s both light and filling. —broccolirose
Serves: 2
Ingredients
Pancakes
-
1
cup all-purpose flour
-
1 1/2
teaspoons baking powder
-
1/2
teaspoon salt
-
1 1/2
tablespoons sugar
-
1
tablespoon melted butter
-
1
egg, beaten
-
1
cup milk
Ricotta cheese filling
-
1
cup ricotta cheese
-
1
egg, beaten
-
1/4
cup sugar
-
1/4
teaspoon nutmeg
-
TOPPING:
-
1/3
cup raspberry preserves
-
2
tablespoons balsamic vinegar
Directions
Pancakes
- Whisk together flour, sugar, salt and baking powder. Set aside.
- Beat together egg, milk and butter until well blended. Stir wet ingredients into dry, until well blended.
- Film a non-stick saute pan with oil or non-stick spray.Heat over medium high heat.
- Pour in about 1/3 cup of batter, to make a 8 or 9-inch thin pancake. Cook until brown on one side, about 1 minute, and flip to brown reverse. Stack pancakes on a plate and keep warm.
Ricotta cheese filling
- Blend cheese, egg, sugar and nutmeg until creamy.
- Divide among pancakes, and roll pancakes around filling. Plate seam side down.
- Heat preserves and balsamic vinegar. Serve as a sauce for blintzes.