Apple or Cheese Blintzes

Blissful Breakfasts!

A wonderful dairy treat for Shavuot!

Basic Crepe Batter:

•   1 cup milk
•   1/4 cup cold water
•   2 eggs
•   1 cup all-purpose flour
•   Pinch salt
•   3 tablespoons sugar
•   3 tablespoons unsalted butter, melted, plus more for sautéing the crepes
•   Cheese Filling, recipe follows
•   Apple topping, recipe follows

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the apple or cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer to serving plates. **If making the cheese variety, you can still make the apple mixture and use it as a topping then dust with confectioners' sugar, and serve.

Cheese Filling:

•   1 1/2 cups ricotta cheese
•   4 ounces cream cheese
•   3 tablespoons confectioners' sugar
•   1 lemon, zested and finely grated
•   1 egg

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.

Apple Filling/Topping:

•   3 Granny Smith Apples
•   3 Tablespoons brown sugar
•   1 Tablespoon butter
•   1 Tablespoon maple syrup
•   ½ Teaspoon cinnamon
•   1 tsp vanilla

Dice apples and add sugar, syrup and cinnamon. Combine and set aside. Melt butter in a pan and add apple mixture. Sauté until fork tender, remove from heat and keep warm until ready to spoon on top of the blintzes.