- Prep Time 0:30
- Cook Time 0:06
- Estimated Cost $8.50
- 24 Comments
I spent last weekend taking care of two of the smartest, funniest, most adorable children ever to exist. Memorable quotes from the weekend include:
“Gabi, have you ever been drunk? Or even just tipsy?”
“Gabi, I can’t believe you don’t have the Periodic Table memorized.”
“Gabi, sit down. I swear I didn’t put a Whoopie Cushion under the pillow.”
Sophisticated kids that they are, I was hardly surprised when they requested lemon-sugar crepes for breakfast on Sunday morning (who needs Lucky Charms?). Obviously, I was happy to oblige. I’d never tasted crepes like this before, but so enjoyed the simple but tasty flavor combination that I decided to make them again, this time with a ricotta filling.
- 1 cup milk $1.50 for 1 pint
- 1 egg, lightly beaten $1.50 for 6
- 3/4 cup flour Pantry
- 1 pinch salt Pantry
- 1 tbsp vegetable oil plus more for frying Pantry
- 3/4 cup ricotta $4 for 15 oz.
- juice and zest of 1/2 lemon $0.50
- 2 tbsp powdered sugar, plus more for garnish $1 for 16 oz.
- Whisk milk, egg, flour, salt and vegetable oil together. The result should be a very thin batter. Add a little more milk if necessary.
- Heat 1 tbsp vegetable oil in a large frying pan over high heat. Pour about 1/8 cup batter into the center of the pan. Hold the pan and rotate your wrist to spread the batter out to make a very thin pancake. Use a spatula to spread the batter gently if necessary. Once edges are dry and bubbles form across the top of the pancake, flip and cook the other side. Repeat with remaining batter, adding more oil to the pan if necessary.
- In a small bowl, stir together ricotta, lemon juice and powdered sugar.
- To assemble the blintzes, place a crepe on a clean, dry surface. Put about 3 tbsp ricotta mixture into the center of the crepe and fold up like a burrito, tucking in the ends.
- Serve blintzes garnished with lemon zest and powdered sugar.
Makes about 8 blintzes.