Ricotta Blintzes with Lingonberry Syrup
- ACTIVE: 45 MIN
- TOTAL TIME: 2 HRS
- SERVINGS: 10
Tory Miller uses a blast freezer to preserve local produce in the summer and fall. The device rapidly freezes foods before large ice crystals form, minimizing damage to fresh vegetables and fruits, including the lingonberries he simmers in maple syrup for these blintzes. Lingonberry jam makes a fine and much easier-to-find substitute.
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 4 large eggs
- 1/2 cup milk
- 1 tablespoon sugar
- 1 tablespoon unsalted butter, melted
- 3 cups fresh ricotta cheese (24 ounces)
- 1/4 cup sugar
- 3/4 teaspoon cinnamon
- One 10-ounce jar lingonberry jam
- 1 cup pure maple syrup
- Confectioners' sugar, for dusting
- In a bowl, whisk the flour, baking powder and a pinch of salt. In another bowl, whisk the eggs, milk and sugar. Whisk the flour and eggs together; whisk in the butter. Cover and let stand for 1 hour.
- In a bowl, mix together the ricotta, sugar and cinnamon.
- In a saucepan, simmer the jam and maple syrup over moderate heat until slightly reduced, 5 minutes.
- Heat two 8-inch nonstick skillets. Spray with vegetable oil spray and add 2 tablespoons of batter to each. Swirl the skillets to distribute the batter and cook over moderate heat until golden brown on the bottom, 1 minute. Flip the crêpes and cook until brown spots appear on the bottom. Transfer the crêpes to a cookie sheet. Repeat with the remaining batter to make 20 crêpes.
- Preheat the oven to 350°. Line another cookie sheet with parchment. On a work surface, spread 2 rounded tablespoons of the filling in the center of each crêpe. Fold each crêpe to form a rectangular packet. Arrange the blintzes on the cookie sheet, seams down. Bake until hot.
- Rewarm the syrup. Place 2 blintzes on each plate. Dust with confectioners' sugar, pour the warm syrup over the blintzes and serve.