Best to measure out the ricotta the night before and put it in a coffee filter to strain out the liquid. This method worked perfectly - a good 2 T. of liquid was there in the AM. No need to use cheesecloth.
But, farmer's cheese, which comes in one lb. plastic blocks, is easier (when you can source it.)
I modified Chef John's recipe a little. The recipe is on his blog, but the instructions are on his video.
Makes about a dozen+ blintzes. I made 1⅓ of his recipe to up the blintzes, but left the filling the same.
For the batter:
4 large eggs
1 ⅓ c milk
⅓ c cold water (if you're short of milk, you can add more water to make up the difference)
1 ⅓ c all-purpose flour
4 t white sugar
½ tsp salt
2 T + 2 t vegetable oil
⅓ t vanilla
1 ⅓ c all-purpose flour
4 t white sugar
½ tsp salt
2 T + 2 t vegetable oil
⅓ t vanilla
cinammon to taste
Mix all the ingredients in a blender or with a hand mixer until flour is well-integrated. Scrape sides as needed. Let batter sit at room temperature. Then make the filling. (The advantage of a blender is you can pour batter into the skillet.)
For the filling:
1½ c ricotta cheese (drained) +
½ cup marscapone (or cream cheese)
Mix all the ingredients in a blender or with a hand mixer until flour is well-integrated. Scrape sides as needed. Let batter sit at room temperature. Then make the filling. (The advantage of a blender is you can pour batter into the skillet.)
For the filling:
1½ c ricotta cheese (drained) +
½ cup marscapone (or cream cheese)
or,
1 lb. farmer cheese in place of ricotta/marscapone. Farmer cheese is dryer, but hard to find
zest from one lemon
pinch salt
2 T sugar, or more to taste
1 large egg
Heat an 8" frying pan to medium, melting some butter in it. Pour 1/4 c batter, just enough to cover the bottom. Swirl as needed. When the top driesflip onto a clean dish towel and repeat, adding butter as needed. The crepes should not be browning. This makes about 12-14.
You can start on the filling while you're frying the blintz discs.
zest from one lemon
pinch salt
2 T sugar, or more to taste
1 large egg
Our Zwilling ceramic pan, purchased in Chestertown, is perfect and really doesn't need added butter.
Eventually you can choreograph it so you can fill and roll a blintz while cooking one.
Put about 2 T of filling toward the bottom of the disc and flatten a little. Fold the sides in and roll up. Mine often come out as trapezoids, so I'm working on that!
Repeat.
Fry in butter until beautifully browned. The directions say to put them in the oven but we didn't bother.
Shavuot is rhubarb season - I made a rhubarb/strawberry compote, Yum!!
Water - not too much, as the fruits add water when cooked. But put the water in first or the pan burns.
Equal amounts hulled strawberries and chopped rhubarb (they are local at the same time.)
Sugar to taste
A squeeze of lemon, a little vanilla
Mint - for garnish
Bring to a boil and cook for about 25 minutes. Serve warm or cold.
If you want it thicker, add a tablespoon of cornstarch to enough water to dissolve. Add it to the boiling mixture and cook for a minute, until is thickens. Same technique as Blueberry/Peach soup.
