Ricotta and orange blintzes – baked thin crepes filled with sweet ricotta with a touch of orange
Thin crepes filled with sweet ricotta cheese and a little touch of orange zest, also known as blintzes. Our breakfast yesterday.
I’m not a pancake person. I love pancakes but if I have to make my own I prefer crepes. There’s something about these paper-thin breakfast treats that makes me crave them every now and then. They are so versatile. You can fill them with almost any type of jam/preserve/compote or just leave them plain and eat with some fresh fruit. Sometimes I go a little on the wild side and spread some Nutella or peanut butter on them, slice some bananas and roll it. Other times I just add the nutella or peanut butter to the thin batter.
Either way, I love their versatility.
I grew up eating filled crepes but it was in college when I found out they were also called blintzes, especially in the Jewish communities.
Blintzes are thin pancakes filled, mostly with a sweet filling, and fried or baked. I prefer mine baked to the point the filling it’s warm, but you can keep them longer till they crisp just a little. Alternately, you can fry them in a little bit of melted butter.
For the filling I used ricotta cheese mixed with sugar and some orange zest. It’s light and creamy, a little sweet, a great start to any day.
For the crepes I made the batter out of flour, milk, eggs and a little melted butter, with just a few drops of orange extract.
The funny part about these blintzes is that I’ve made them so many times but never occurred to me to share the recipe with you until the other day when Cheryl aka TidyMom announced her Dairy Breakfast Club – recipe party. Do you have a breakfast recipe that includes dairy? Even if it is an old one, come join #DairyBreakfastClub recipe party at TidyMom along with The California Milk Advisory Board and RealCaliforniaMilk.com
Ricotta and orange blintzes - thin crepes filled with sweet ricotta with a touch of orange
- 1 cup (120 grams) all purpose flour
- 2 eggs
- 1 1/4 cup (300 ml) milk
- 2 tbsp (28 grams) melted butter
- few drops of orange extract
- 1 cup ricotta cheese
- 1/4 - 1/3 cup (50-70 grams) sugar
- grated orange zest from 1-2 oranges
- more butter for brushing
- fresh fruit or compote to serve
- Place the crepes ingredients in a food processor and pulse a few times until there are no more flour lumps.Pour the this batter into a bowl, cover with plastic wrap and leave at room temperature for about 30 minutes.
- Meanwhile, cut 10 pieces of parchment paper, about 9-10" in diameter.
- When the 30 minutes are over, heat a crepes pan (a non-stick frying pan works as well), brush with a little bit of melted butter and pour 1/4 cup batter into the pan, swirling quickly to cover the base. Cook for 30-40 seconds until set. Flip the crepes and cook for 10 more seconds on the other side.
- Place on a place and cover with one of the parchment papers.
- Repeat until you ran out of crepe batter. It usually makes 10 crepes.
- Heat the oven to 315F. Line a baking sheet with parchment paper and brush with butter
- To make the filling combine the ingredients in a small bowl.
- Divide the ricotta filling between the 10 crepes. Fold them to make a flat parcel.
- Place the folded crepes, side down on the greased baking sheet, brush with more butter and bake for about 10 minutes until warm.
- Serve immediately
Sending love your way,