Courtesy of Elinor Klivans
This Baked Blintz has a traditional filling that cooks between two layers of a batter that becomes soft, crisp and crepe-like when baked. It was the main dish at our daughter’s wedding brunch—need I say more?
For the Batter
- 1 cup unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1/2 cup sugar
- 6 ounces (1 1/2 sticks) unsalted butter, melted
- 2 large eggs
- 1/4 cup milk, any fat content is okay
- 1 teaspoon Rain’s Choice pure Vanilla Extract
For the Filling
- 2 pounds ricotta cheese
- 1/2 pound small curd cottage cheese
- 2 large eggs
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 teaspoons fresh lemon juice
- fresh berries or blueberry jam, optional
- Position a rack in the middle of the oven. Preheat the oven to 300 degrees.
- Butter the bottom and sides of a 13 x 9 x 2-inch baking pan or ovenproof glass or ceramic dish.
- Put the flour, baking powder, salt, and sugar in a large bowl and together. Add the melted butter, eggs, milk, and vanilla, and use a large spoon to stir the mixture until the ingredients are combined and smooth. Pour 1 1/4 cups of the batter in the bottom of the prepared pan, tilting the pan to spread it evenly. Set the remainder of the mixture aside while you prepare the filling.
- Put the ricotta cheese, cottage cheese, eggs, sugar, salt, and lemon juice in a large bowl. Stir the mixture until the ingredients are blended together. Spread the filling evenly over the batter in the pan. A thin metal spatula works well for spreading it. Spread the remaining batter evenly over the ricotta cheese mixture. It will not cover the top completely, but spreads evenly during baking.
- Bake the blintz for about 1-1/2 hours, or until the edges look brown and crisp and bubble gently. The top will be golden. Use a large serving spoon to serve the hot blintz. Serve with fresh strawberries, raspberries, or blueberries, or pass blueberry jam, if desired.
Makes 10 to 12 Servings
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