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4 large free-range eggs, room temperature
500 grams ricotta, room temperature
120ml water
1 tablespoon butter, prepared
120 ml milk
1 free-range egg yolk, at room temp.
1/2 teaspoon salt
2 teaspoons vanilla extract
125 grams of patent flour
60 grams sugar (or more to taste)
100 grams of butter, for baking
fruit, fresh or from a can, to garnish
The mini-monsters are already looking forward to it, what's better than pancakes with fruit and icing sugar? Today we are making Blintzes, the pancakes with ricotta and (optionally) sour cream that Jewish people eat during Hanukkah. They are very tasty but we put a little more sugar in the filling, as the recipe suggests.
How to make Blintzes
Make the filling and set aside.
Beat the ricotta with melted butter, yolk, vanilla and sugar.
Then the batter: beat eggs with water, milk, salt and vanilla.
Mix it all thoroughly together, using a whisk.
Beat the batter until smooth but don't over-beat it.
Let the covered batter rest for at least 30 minutes, if there are still particles flour in the batter those will be absorbed during the rest
Heat the frying pan with butter.
Pour in the batter.
Swirl the frying pan.
Fry the Blintzen a few seconds on each side, they should not brown
Slide the pancakes on kitchen paper.
Spoon 1 - 2 tablespoons filling on it.
Roll up the pancake.
Fry until the batter is gone.
Fill all the Blintzes.
First we try out one roll.
Goes well, then we do 4 at a time.
Drain the pancakes on kitchen paper and then cut them neatly in half
Place the Blintzes on a platter and arrange the fruit around.
Sprinkle some icing sugar on top if you like.
חנוכה שמח! Happy Hanukkah!