Ingredients

The following ingredients have 6 Servings
  • 1 cup all-purpose flour
  • 1 cup whole milk
  • 3 large eggs
  • 1/4 cup melted butter (+ extra for pan)
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 ounce ricotta cheese
  • 8 ounce cream cheese, (softened)
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest
  • 4 cups blackberries, (fresh or frozen)
  • 1/2 cup granulated sugar
  • 1 tablespoon corn starch

Instruction

  • Place all the ingredients for the pancake batter in a blender. Puree until very smooth. Then let the batter rest while you prepare the filling and blackberry sauce.
  • For the sweet ricotta filling: Place the ricotta, cream cheese, sugar and lemon zest in a blender mixer. Blend (or beat) until very smooth, then set aside.
  • For the blackberry sauce: Place the blackberries, sugar and cornstarch in a sauce pot. Heat over medium and bring to a simmer. Simmer for 5 minutes, then crush about half of the berries with a wooden spoon. Stir and remove from heat.
  • Heat a large nonstick skillet or crepe pan to medium heat. Once hot, brush a little butter over the pan and pour 1/4 cup pancake batter on the hot surface. Quickly swirl the batter around to form a thin 8-inch circle. Cook for 1-3 minutes, until the center is solid to the touch.
  • While the pancakes are hot, spoon approximately 3 tablespoons of ricotta filling over the warm pancake and roll it up. Place 2 or 3 rolled blintz pancakes on a plate and spoon warm blackberry sauce over the top. Garnish with sliced almonds or powdered sugar if desired.