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
Test Kitchen Notes
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
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.
I'm a business professional who learned to cook early on, and have expanded my tastes and my skills as I've traveled and been exposed to new cuisines and new dishes. I love fresh vegetables, any kind of protein on the grill, and breakfasts that involve fried eggs with runny yolks. My recipes tend toward the simple and the Southern, with bits of Asia or the Mediterranean or Mexico thrown in here and there. And a peanut butter and jelly sandwich on a float in the lake, as pictured, is a pretty fine lunch!
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