Honey Ricotta Blintzes with Caramelized Onions

• porce: Makes 10 blintzes

Ingredience

FOR THE ONIONS

2 tablespoons unsalted butter

2 large onions, thinly sliced

Kosher salt and black pepper

FOR THE BLINTZES

1 ½ cups whole milk

2 large eggs

1 ¼ cups flour

½ teaspoon salt

FILLING

4 ounces cream cheese, at room temperature

1 cup whole-milk ricotta cheese

1 tablespoon lemon juice

1 large egg

2 tablespoons honey

2 teaspoons chopped fresh rosemary

A pinch of kosher salt

Black pepper

About ¼ cup flavorless oil, for frying

Pokyny

MAKE THE BLINTZES

In a blender or food processor, combine the milk, eggs, flour, and salt and blend until smooth. Let the mixture sit at room temperature for 30 minutes.

Coat a 9-or 10-inch nonstick skillet with a thin layer of oil, and heat over medium heat.

Add ⅓ cup batter to the pan and tilt it so that it distributes evenly into a round.

Cook until the top is set, the bottom is slightly browned, and it pulls away easily from the pan, 60 to 90 seconds.

Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes separated by sheets of parchment paper.

MAKE THE FILLING

In a bowl, mix together the cream cheese, ricotta, lemon juice, egg, honey, rosemary, salt, and a few turns of pepper until combined.

MAKE THE ONIONS (these are a topping, not a filing)

In a large skillet, melt the butter over medium heat.

Add the onions, a good pinch of salt, and a few turns of pepper. Cook, stirring occasionally, until deeply browned and caramelized, about 40 minutes.

ASSEMBLE

Place a blintz, browned side up, on a work surface. Spoon ¼ cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering.

Fry the blintzes a few at a time, until golden brown, 2 to 3 minutes on each side, adding additional oil if the pan dries out.

Transfer to a serving plate, top with the caramelized onions, and enjoy.

Poznámky

From: ‘Molly on the Range’ by Molly Yeh