Portion: Serves 8
3/4 cups flour
1 tbsp sugar
3 oz water
5 oz milk
1/2 cup unsalted butter, melted
1 cup ricotta cheese
2 oz sour cream
1/4 cup sugar
1 tsp vanilla extract
pinch of grounded nutmeg
8 strawberries, frozen (defrost) or fresh
melted butter, for brushing
To make crepes:
Mix all ingredients and let batter rest for 20 minutes. Strain batter to remove any lumps.
Heat a large non-stick pan over medium heat. Add 1/4 cup of batter into centre of pan and lift pan off heat, swirling batter around to coat the pan evenly. Return pan to heat and cook crepe for 2-3 minutes, until edges turn brown. Gently loosen edges of crepe with a spatula and flip over in pan. Cook for another minute and slide crepe onto a plate to cool. Repeat with remaining batter. Makes 8 crepes. Let cool.
To make filling:
Stir together ricotta, sour cream, sugar, egg, vanilla and nutmeg.
Preheat oven to 350F.
Line a cookie sheet with parchment paper.
Place one crepe of a working surface, paler side facing up. Place 1 strawberry in the centre of the crepe. Spoon ricotta filling on top of strawberry. Fold edges of crepe over on all four sides to create a square parcel. Turn parcel over and place on prepared cookie sheet.
Repeat with remaining ingredients, placing them very close to each other on cookie sheet. Brush top of blintzes with melted butter, and sprinkle with a little sugar.
Bake for 15-20 minutes.
Serve immediately, dust generously with icing sugar and with a little strawberry sauce or fresh strawberries.
You can prepare the crepes ahead of time. But after the crepes have cooled, be sure to wrap well until ready to fill. Crepes will dry out if not wrapped.
You can substitute ricotta with mascarpone cheese for a more delicate and refined flavour.
You can also serve the blintzes with ice cream!