Cranberry Blintzes
Ingredients:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- 1 cup fresh cranberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 cup ricotta cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Butter or oil for frying
Instructions:
Put flour, eggs, milk, water, salt, and melted butter in a blender
Mix until its smooth
30-minute break for the batter
Put fresh cranberries, sugar, and lemon zest in a saucepan and mix them together
For about 10 minutes, cook over medium heat until the cranberries pop and the mixture gets thick
Take it off the heat and let it cool down
Ricotta cheese, powdered sugar, and vanilla extract should all be mixed together well in a bowl
Put away
Set a crepe pan or nonstick skillet over medium-high heat
Cover the pan with a little butter or oil
Add a little crepe batter to the pan and swirl it around to cover the bottom evenly
Take the crepe out of the pan and cook until the edges begin to brown
This should take about 2 minutes
Turn the food over and cook the other side for another minute or two
Do it again with the rest of the batter
Put some of the ricotta mixture on each crepe and then some of the cranberry compote on top of each one
Place the crepe on a plate seam-side down after rolling it up
Sprinkle powdered sugar over the blintzes and add more cranberries if you like
Cranberry blintzes are very tasty when served warm
Have fun
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