Cinnamon-ricotta blintzes
Discover the perfect blend of sweet and savory with our Cinnamon-Ricotta Blintzes recipe. Made with creamy ricotta cheese, a hint of cinnamon, and a zesty lemon syrup, these blintzes are the ideal choice for a delightful brunch or a sophisticated dessert. Easy to prepare with wholesome ingredients, enjoy this delectable dish that's sure to impress!
- 07 Apr 2024
- Cook time 25 min
- Prep time 15 min
- 4 Servings
- 12 Ingredients
Cinnamon-ricotta blintzes are a delightful fusion of creamy ricotta cheese, a hint of lemon, and a touch of cinnamon, all wrapped in a light, airy crepe. Ideal for breakfast, brunch, or dessert, these blintzes are sure to please both kids and adults alike.
Ingredients:
Instructions:
- In a medium-sized mixing bowl, combine the milk and egg. Whisk together until well blended.
- Gradually add the flour, whisking continuously to avoid lumps. Continue whisking until the batter is smooth.
- Set the batter aside to rest for about 15 minutes.
- While the batter is resting, zest and juice the lemon. Set the zest aside and combine the lemon juice with sugar, water, and currants in a small saucepan.
- Bring the mixture to a boil over medium heat, stirring occasionally until the sugar dissolves completely.
- Once boiling, reduce the heat and let it simmer uncovered for about 10-15 minutes or until the syrup thickens slightly.
- Remove from heat and stir in the lemon zest. Set aside to cool.
- Lightly coat a non-stick skillet or crepe pan with a short spray of cooking spray oil. Preheat the pan over medium heat.
- Pour a small amount of batter (approximately 2-3 tablespoons) into the pan, swirling it around to create a thin, even layer.
- Cook for about 1-2 minutes or until the edges start to lift and the bottom is lightly browned. Flip the crepe carefully and cook the other side for an additional 30 seconds.
- Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as they are made.
- In a bowl, combine the ricotta cheese, light sour cream, powdered sugar, and ground cinnamon. Mix until smooth and well incorporated.
- Place a crepe on a flat surface. Spoon about 2 tablespoons of the ricotta filling onto the lower third of the crepe.
- Fold the bottom edge up over the filling, then fold in the sides, and roll up to enclose the filling.
- Repeat with the remaining crepes and filling.
- Arrange the filled blintzes on a serving plate and drizzle with the prepared lemon syrup.
- Optionally, garnish with extra currants or a sprinkle of powdered sugar for a decorative touch.
- Serve immediately and enjoy!
Tips:
- Ensure that the blintz batter is well-mixed and free of lumps for a smooth texture.
- Let the batter rest for about 15 minutes to allow the flour to fully hydrate, resulting in lighter crepes.
- Use a non-stick skillet or lightly grease your pan to prevent sticking and make flipping easier.
- Cook the crepes over medium heat to ensure they cook evenly and do not burn.
- When mixing the ricotta filling, make sure it is smooth and creamy by pressing the ricotta through a sieve if necessary.
- Zest the lemon before juicing to get the maximum flavor and make it easier to blend into the filling.
- Serve the blintzes warm with your favorite toppings such as fresh berries, a drizzle of honey, or a dollop of whipped cream.
Cinnamon-ricotta blintzes offer a beautiful balance of flavors and textures, making them a versatile dish that can be enjoyed at any time of the day. By following these tips and the recipe, you'll be able to create a perfect, restaurant-quality dish right in your kitchen. Enjoy your delicious blintzes!
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 12g | 8% |
| Carbohydrates | |
| Carbohydrates 50g | 15% |
| Fiber 1.79g | 5% |
| Sugar 36g | 36% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.78g | 13% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 110ug | 13% |
| Choline 66mg | 11% |
| Vitamin B1 0.10mg | 9% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 0.42mg | 3% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 24ug | 6% |
| Vitamin B12 0.58ug | 24% |
| Vitamin C 15mg | 16% |
| Vitamin E 0.26mg | 2% |
| Vitamin K 1.02ug | 1% |
| Minerals | |
| Calcium, Ca 250mg | 20% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 0.97mg | 9% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 280mg | 8% |
| Selenium, Se 16ug | 31% |
| Sodium, Na 100mg | 7% |
| Zinc, Zn 1.32mg | 12% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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