Over the weekend I did a crepe making demo at the cooking school. Several people made their own crepes. The basic crepe batter recipe is on the website. I love brunch, as many of you know, and cheese blintzes make a wonderful brunch dish. The basic batter recipe makes a few more crepes than you need for the blintz recipe, so you’ll have crepes to fill with cheese and sautéed vegetables for lunch or dinner!
- 12 crepes (use Basic Crepes recipe)
- 4 oz cream cheese at room temperature
- 1 cup Ricotta cheese
- 3 tablespoons sugar
- 1 egg yolk
- ½ teaspoon vanilla
- 1 teaspoon lemon zest
Combine filling ingredients in a mixing bowl. Lay a crepe on a work surface. Place 2 tablespoons of the filling in the center of the crepe. Fold one side over the filling, then fold the other 2 sides. Finish by folding over the last side to seal. It should look like a square package when finished. Set blintz folded side down on a sheet pan. Continue filling crepes. Refrigerate until you're ready to cook.
In a sauté pan, melt 1 tablespoon of butter. Add crepes folded side down and sauté until lightly browned. Turn crepes over and sauté the other side until lightly browned.
Keep warm in a 200º degree oven until ready to serve. Serve crepes topped with sour cream and fruit preserves.
Serves 4 to 6.