Happy Hanukkah: Blintzes
No, it’s not Blitzen the reindeer’s illegitmate love-child, it’s a traditional Hanukkah dish. And whether you’re under the influence of the Menorah or not, you should check these recipes out…
Lemon and Dried Blueberry Blintzes
Start to finish: 2 hours (1 hour 10 minutes active). Servings: 8 (16 blintzes).
- 1¼ cups all-purpose flour
- 2 teaspoons powdered sugar
- 4 large eggs
- 1¼ cup low-fat milk
- ¾ cup water
- 6 tablespoons butter, melted, plus more for brushing
- 2 cups part-skim ricotta cheese
- 3 tablespoons sour cream, plus extra for serving
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons lemon zest
- ¾ cup dried blueberries
- In a blender combine flour, powdered sugar, eggs, milk, water and melted butter and blend until smooth.
- Let the batter rest, refrigerated, for 20 minutes (or up to 1 day).
- Heat a 10-inch, nonstick skillet or crepe pan over medium. Brush the pan with melted butter (you may only need to do this for every other crepe).
- Pour ¼ cup of the batter into the center of the pan, then immediately tilt and rotate the pan to spread the batter evenly over the bottom. Cook the crepe until the edges are lightly browned and beginning to curl up, about 2 to 3 minutes.
- Carefully loosen edges of crepe with a spatula and flip the crepe over in the pan. Cook until the second side is slightly browned, about another 20 seconds. Slide crepe onto a plate.
- Prepare remaining crepes in the same manner. There should be enough batter for 16 crepes.
- Heat oven to 350 degrees. Coat a 9-by-13-inch baking dish with butter or cooking spray.
- In a medium bowl stir together ricotta, sour cream, sugar, egg, egg yolk, lemon zest and dried blueberries.
- To assemble the blintzes, one at a time, place a crepe on a clean work surface with the paler side facing up. Place 2 tablespoons of the ricotta filling at the center of the crepe. Fold the opposite sides of the crepe over the center until they barely touch. Fold in the other 2 sides to make an envelope that completely encloses the filling. Place each folded crepe seem down in the prepared baking dish.
- Brush the tops of the blintzes with melted butter and bake until they are golden and begin to puff up, about 20 to 30 minutes. Serve warm with sour cream (if desired) and blood orange-lime compote.
Blood Orange-Lime Compote
Blood oranges give this easy-to-make compote a festive crimson color. But naval oranges or even red grapefruit work, too. The syrupy sauce will keep for at least a week when refrigerated in an airtight container. Serve it warm or cold as a topping for blintzes, pancakes, ice cream or a dish of plain, Greek-style yogurt.
Message Sent Successfully
Be Sure to Check Out Our Top Headlines
- 36901Oklahoma weather: Crews work to clear storm damage in Oklahoma City as the state braces for severe weather Sunday.
- 36295Oklahoma tornadoes: 'It took it all'
- 32626Oklahoma Severe Storm Updates
- 8549Wild hogs continue to be a growing menace across Oklahoma
- 5487OKC Thunder GM Sam Presti won't amnesty Kendrick Perkins
- 4132Oklahoma City Thunder: What could Serge Ibaka learn from Hakeem Olajuwon?
- 4021Oklahoma State football: Limiting Wes Lunt's transfer options makes Mike Gundy look bad
- 3510College football: Coaches, athletes weigh in on NCAA's suspended recruiting proposals
- 3369George Nigh has long been 'Four' Oklahoma
- 3261Brittney Griner: Kim Mulkey said keep quiet on sexuality
Back to share with a friend form.
Add More Recipients