By Mari Levine
This recipe gives a Hanukkah dish a sweet autumnal spin. Rolling the blintzes is a fun step that can be assigned to any kids hanging around the kitchen looking to partake in the fun.
Apple Butter Blintzes
Makes 10 to 12 crepes
1 cup all-purpose flour
1 cup milk
1 tablespoon sugar
4 tablespoons water
2 large eggs
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/3 cup ricotta cheese
2 ounces cream cheese
1/3 cup plus 1 tablespoon apple butter (store bought or homemade)
½ cup confectioners’ sugar, sifted
2 tablespoons lemon juice
½ teaspoon thyme
1/8 teaspoon lemon zest
1. Combine flour, milk, sugar, water, eggs, butter, vanilla and salt in blender or food processor. Blend for 5 seconds, scrape down sides of blender, then pulse once or twice to make sure batter is smooth. Transfer to bowl and refrigerate for as little as 1 hour or as long as overnight.
2. Meanwhile, mix all filling ingredients in medium bowl. Cover and refrigerate until ready to use. Line dinner plate with parchment paper and set aside.
3. After batter has rested, heat 6- or 8-inch nonstick skillet over medium heat and spray with cooking spray. Give batter a stir, and add a scant ¼ cup batter to pan. Swirl pan to distribute batter evenly on bottom of pan. Cook about 30 seconds, until batter sets and bottom of crepe is spotty brown. Use a heatproof rubber spatula to loosen crepe around edges. Carefully remove crepe from pan and transfer to parchment-lined plate. Repeat with remaining batter, stacking crepes as you cook them.
4. Preheat oven to 400 degrees. To assemble blintzes, spoon ¼ cup of filling on lower third of crepe. Fold left and right sides in toward center, then fold bottom side up toward center, so that the top is the only side unfolded. Starting from bottom, roll crepe away from you to make burrito-like package. Repeat with remaining crepes, placing them seam-side down as you finish rolling.
5. After all blintzes are rolled, heat 12-inch nonstick skillet over medium heat. Add butter. When foaming subsides, add half of the blintzes and cook until the first side is golden brown, about 1 minute. Carefully flip blintzes over and cook until second side is golden brown, about 1 minute longer. Transfer browned blintzes to 9×9-inch baking pan. Repeat with remaining 1 tablespoon butter and unbrowned blintzes.
6. Bake browned blintzes for 10 minutes, until egg is set and blintzes are crisp and browned. To serve, drizzle with more apple butter, if desired.
Chosen Eats appears every Thursday on JewishBoston.com. Read past columns, or contact Mari at .