Make these orange zested blintzes for your next brunch! Renaissance Ricotta makes for a creamy, fresh-tasting filling; you can also use it to bake sweet cheese tarts as a lighter alternative to cheesecake.
Makes 12 to 15 blintzes
Ingredients
For the blintzes
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 1/2 cup water
- 3 tablespoons unsalted butter, melted, plus more for cooking the blintzes
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the ricotta filling
- 2 cups Renaissance Ricotta
- 3 ounces cream cheese
- 1 egg yolk
- 2 tablespoons unsalted butter, melted
- 2 tablespoons orange juice
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
- Zest of one orange, reserving some for garnish
Method
In a blender, combine all ingredients for blintzes and blend until smooth, about 30 seconds. Rest the batter in the refrigerator for 30 minutes so it can fully hydrate.
Heat a large non-stick skillet on medium heat and melt a small pat of butter to thinly coat the bottom. Ladle in a portion of batter that just coats the pan, 1/4 to 1/3rd cup. Swirl the pan to evenly distribute the batter. Cook until the edges of the pancake begin to pull from the pan, about 30 seconds, then flip and cook the other side for another 15 seconds. Remove the pancake and set aside on a warm plate covered with a kitchen towel. Repeat with the remaining batter, adding more butter to the pan as needed.
In a food processor or large mixing bowl, combine the ricotta and cream cheese and mix until smooth. Then add the remaining filling ingredients and mix until fully combined. Fill each blintz with 2 to 3 tablespoons of cheese filling and roll into a cigar shape.
Heat your skillet on medium heat again and melt another small pat of butter. When it finishes foaming, place 2 or 3 rolled blintzes in the pan, however many will snuggly fit. Use a spatula to flatten the blintzes slightly and cook until they develop some speckled brown bits on the bottom, 1 to 2 minutes. Flip and lightly brown them on the other side. Repeat with remaining blintzes. Serve them hot, garnished with a bit of orange zest.
