Tangy yogurt and sharp Meyer lemon preserve add some sass to the classic blintze recipe—the Jewish double-fried rendition of stuffed crepes. Though, for a multi-fry situation, these crepes are pretty darn bright and airy. They are also, as my grandmother used to say, “such a bother to make,” so relish every delicious bite.
- 4 eggs
- 2/3 cup flour
- 1 cup milk
- ½ teaspoon baking powder
- pinch of sugar
- butter for the pan
- 1 cup ricotta
- 3 tablespoons yogurt
- Tablespoon powdered sugar
- pinch of salt
- meyer lemon preserves * make your own by simmering meyers lemons in equal parts water and sugar until the mixture reduces to thick marmalade.
For the crepes
- Whisk together eggs, flour, milk, sugar, baking powder and salt until smooth. The mixture should be thinner than pancake batter. Set aside for 30 minutes to an hour.
- Melt butter in a flat-bottomed 8-inch pan.
- Scoop ¼ cup of batter into the center of the pan and life and swirl the pan to spread the batter out evenly. (I generally call the first attempt a mulligan, while I get my crepe technique down.)
- Cook on the first side for a minute or so, then flip and cook another minute, until you get nice browning. Then set aside and repeat until you’ve uses all your batter.
For the filling
- Mix together yogurt, ricotta and powdered sugar
For the Blintzes
- Lay out crepes on the countertop, then one at a time, scoop a heaping tablespoon (or 2) of cheese into the center of each. Fold each crepe into a squat rectangular pocket by first folding in one end generously over the filling, then each side and, finally rolling up the exposed end—burrito style.
- Heat butter over medium heat in your flat bottomed pan, then fry blintzes for a few minutes on each side, until they are golden brown.
- Keep warm in oven until ready to serve with preserved Meyer lemons.