Ingredients:
Crepes:
6 eggs
1 cup flour
2 cups milk
3/4 teaspoon salt
Butter for the pan
Filling:
8 ounces cream cheese
8 ounces ricotta cheese
Juice of 1/2 a lemon
Zest of 1/3 a lemon
3 tablespoons honey
1 egg yolk
t teaspoon almond extract
1 teaspoon vanilla
Sauce:
2 sliced plums
3/4 cup sugar
1/4 cup water
Juice and zest of 1/2 a lemon
Pinch of salt
1 teaspoon cardamom
1 teaspoon cinnamon
Method:
For the crepes, whisk all ingredients until smooth. Heat a large non-stick pan over medium heat. Brush the pan with butter and pour just enough batter into the pan until coated, swirling the pan slowly. Cook until just set and carefully flip. Cook for about 30 seconds. Remove from the pan. Continue making crepes until the batter is finished.
For the filling, allow cream cheese to come to room temperature. Combine all ingredients until smooth.
For the sauce, add all ingredients to a heavy bottom pot and bring to a simmer. Cook until thickened slightly, about 10 minutes.
To assemble blintzes, add 2 tablespoons of the filling to the center of the crepe. Fold like a burrito, both ends tucked in. Heat a skillet over medium heat. Coat the pan in butter. Cook blintzes on both sides until golden brown. Serve with a large spoonful of sauce, some mint and a good dash of cinnamon.
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