Blintzes are a traditional favorite—most often seen in cheese or berry flavors. But there’s no reason you couldn’t play with the filling a bit to update it or make it seasonal. I decided to try it with pumpkin. I will admit that making the crepe part takes a bit of practice, and you shouldn’t expect the end result to look like the ones from the box, but they’re still a pretty and delicious brunch treat for fall. Top with maple syrup. (Adapted from a NY Times recipe.)
Total time: 1 hour
Yield: about 15 blintzes
- ½ cup part-skim ricotta cheese
- ½ cup pumpkin puree
- 1 egg, well beaten
- 2 tbsp maple syrup
- 1 tsp cinnamon
- ¼ tsp cloves
- 1/8 tsp nutmeg
- 2 cups flour, sifted
- ½ tsp salt
- 1 ½ cup milk
- 4 eggs, well beaten
- Butter for frying
- Stir all filling ingredients together in a small bowl until well blended. Set aside.
- Sift together flour and salt. (You can do this by stirring with a whisk.) Stir the milk into the eggs and gradually add to the flour mixture. Beat until smooth.
- Heat a 7” skillet over medium heat and lightly butter it. When it is very hot, pour some batter into skillet, tilting the pan very quickly to just cover the bottom surface as thin as possible, and rapidly pour back any excess into bowl. When the batter starts curling away from the side of the pan, it’s done. Quickly shake or lift it out onto a clean paper towel. Repeat until all crepes are done. Cover with plastic wrap or damp dish towel until you are ready to use them to keep them from drying out. You may have to adjust the temperature of the skillet as you go and wipe out the old butter if it starts to brown.
- Place a spoonful of the filling on the lower third of the cooked side of a crepe. Fold the bottom of the crepe up, then fold the sides in, and roll to the top. Repeat with the remaining crepes.
- Place blintzes on a hot, buttered frying pan and fry until golden brown, turning once.
© Courtney Weiner. All Rights Reserved.