Sweet Ricotta Blintzes with Strawberry-Balsamic Sauce
from http://commonplacekitchen.blogspot.com

Preparation notes:  The below recipe is in three parts, the blintz itself, the cheese filling, and the strawberry sauce.  The blintz batter needs to sit for 30 minutes and the strawberry sauce needs to simmer for a while, too, so I advise tackling all the tasks in this order:  1) prepare blintz batter through the resting stage, 2) prepare strawberry sauce and start it simmering as directed, 3) make the cheese filling, 4) cook the blintzes, 5) fill, fry, top, eat!  You can also prepare the blintz batter, cheese filling, and strawberry sauce a day in advance and refrigerate it.

Sweet Blintzes

Adapted from Joy of Cooking
Makes 8-10 blintzes

Ingredients:

1 cup all-purpose flour
1 cup milk
3 eggs
2 tablespoons unsalted butter, melted
pinch of salt

Method:

Combine all ingredients in a blender or food processor until smooth.  Cover and let stand at room temperature for 30 minutes.

When ready to prepare blintzes, coat an 8 or 10 inch skillet with butter.  Heat pan over medium-high heat.  When butter is melted, remove skillet from heat and pour in about 3 tablespoons of the batter, enough to just coat the bottom of the pan.  Return skillet to heat and cook until the bottom is golden and the top is dry.  Place blintz on a piece of wax paper and prepare next, stacking the finished blintzes between sheets of wax paper.

Ricotta Filling

Adapted from Joy of Cooking

Ingredients:

1 1/4 cup ricotta cheese
2 ounces cream cheese
1 egg
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 teaspoon salt
2 tablespoons unsalted butter, plus more as needed
1 tablespoon vegetable oil, plus more as needed

Method:

Combine all ingredients except the butter and oil in a blender or food processor.  Process until smooth.

Drop an equal amount of the filling in the center of the uncooked side of a prepared blintz.

Fold in the sides of the blintz to make a rectangular package in which the cheese mixture is completely encased.

Heat the butter and oil in a skillet until the butter is melted and any bubbles have subsided.  Add the blintzes, seam side down.  Cook until the bottom is golden and then flip and brown other side as well.

When the blintzes are done, set them on a plate lined with a paper towel to absorb any excess oil.

Transfer the blintzes to the serving plate and top with the strawberry sauce.

Strawberry-Balsamic Sauce

by Me

Ingredients:

2 cups strawberries, hulled and cut into chunks
1 tablespoon butter (unsalted if you have it)
3 tablespoons sugar (use an extra tablespoon if your strawberries aren't very sweet)
2 tablespoons balsamic vinegar

Method:

In a small saucepot over medium-high heat, stir together the strawberries, butter, and sugar.  Bring to a boil.  Boil for 3-5 minutes, or until the mixture has nearly reached your desired consistency.  Add 1 tablespoon of the balsamic vinegar and let boil for one more minute.  Reduce heat to low and and add remaining tablespoon of vinegar.  Stir and let simmer until thickened, or until you're ready to eat!