Thin crepes filled with lightly sweetened cream cheese and ricotta cheese then sprinkled with powdered sugar. Blintzes are standard fare in delicatessens across New York City from uptown to The Bowery. Drizzle with chocolate syrup or top with blueberries, strawberries or cherries.
Basic crepe batter:
- 3 eggs
- 1 cup flour
- 1 1/2 cups milk
- 2 Tblsp. melted butter
In a medium size bowl, beat eggs. Gradually add flour alternately with milk until blended. Add melted butter and mix until smooth. Let stand at room temperature for about 30 minutes.
Heat crepe maker to 375º. Holding the crepe maker in one hand, quickly pour 2 tablespoons batter into pan. Rotate pan quickly so that batter spreads thin, out to the edges. When bubbles begin to form and edges loosen from pan, slide the crepe onto a platter. Repeat with all the batter. Makes 20 -25 crepes.
- 8 oz. cream cheese, softened
- 8 oz. ricotta cheese
- 1/4 sugar
Blend all ingredients at medium speed until smooth.
Spread about 2 tablespoons filling onto cooked crepe. Fold sides in so they touch.
Preheat oven to 375º.
Bring the top and bottom to center. Place seam side down in a buttered baking dish. Spread tops with melted butter. Bake 15 – 20 minutes or until tops are golden.
Sprinkle with powdered sugar. Serve hot or cold.