Ethel's Blintzes

Ingredients:Ethel's Blintzes topped with cinnamon sugar.

Filling:

  • 2 lb container of Ricotta cheese
  • 4 egg yolks
  • ½ lb cream cheese
  • Sugar, cinnamon to taste
  • Pinch of salt

Crepes: (If making more than one crepe, do not increase ingredients. Make each crepe separately.)

  • 1 egg white
  • 1 whole egg
  • 1 cup milk, adding gradually
  • Pinch salt
  • ¾ cup flour

Directions:

  1. Blend crepe ingredients until mixed. (Be sure to blend only batch at a time.) 
  2. Pour into large bowl and let sit 1 hour. Skim foam off the top and discard.
  3. Lightly brush butter on crepe pan. Ladle batter into the pan, turning pan to evenly coat with batter and form crepe with even thickness. Should be thinner than a pancake.  
  4. Lightly brown on one side only. Flip out onto non-fuzzy cloth to cool.
  5. Once cooled, stack crepes with a layer of wax paper between each one. You will have an assembly line going.
  6. Place a crepe (brown side up) and spoon enough filling to allow you to fold up crepe like shown below. Lightly brown in butter until thoroughly heated all the way through.
  7. You can store in frigerated for several days. I suggest placing wax paper between layers if you are stacking them. May also be frozen.

Click here to download a PDF version of this recipe!

(step one)
Lay blitz flat on cloth and spoon filling into the bottom center portion.

(step two)
Fold up bottom portion to cover filling. Then fold over the left side.

(step three)
Fold over right side, then fold down the top portion.