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‹ All Recipes ‹ Brunch

LAVENDER HONEY LACED HERBED RICOTTA BLINTZES

LAVENDER HONEY LACED HERBED RICOTTA BLINTZES

Steeped in Jewish tradition, these delicate crepe-like packages are filled with savory flavors 

Recipe by: Gabrielle

SERVES: 6 (2 blintzes each)

Wine Pairing: 2018 Pietro Family Cellars My Angelina White Wine, Napa Valley (Traditional white Bordeaux-style blend)

PREP TIME: 20 minutes REST TIME: 1 hour 30 minutes COOK TIME: 30 minutes TOTAL TIME: 2 hours 20 minutes

INGREDIENTS

Accompaniment Salad

  • 16 oz. mesclun or spring lettuce blend
  • 1 recipe Citrus Salad Dressing

Herbed Ricotta Cheese Filling: Yield 1⅓ cups

  • 15 oz. whole milk ricotta cheese
  • 1 Tbsp. chives or green onion tops, minced
  • 1 Tbsp. parsley, minced
  • 1 tsp. lemon zest
  • ¼ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper
  • ¾ tsp. GC Napa Valley Natural Tuscan Rosemary Finishing Sea Salt

Blintzes: Yield 12

  • 3 large eggs
  • ¾ tsp. GC Napa Valley Natural Marjoram Finishing Sea Salt
  • 1¼ cups milk, whole is preferred
  • 1⅛ cups (1 cup + 2 Tbsp.) all-purpose flour
  • 2 Tbsp. unsalted butter, melted and slightly browned
  • 6 Tbsp. GC Napa Valley Natural Buttery Proprietary Blend Extra Virgin Olive Oil
  • 6 Tbsp. GC Napa Valley Natural Culinary Lavender Infused Honey, warmed

TO PREPARE

Prepare Citrus Salad Dressing:

  1. See recipe. Recipe Note: Use only GC Napa Valley Natural Meyer Lemon Olive Oil (½ cup). Add 2½ Tbsp. GC Napa Valley Culinary Lavender Infused Honey.

Prepare Herbed Ricotta Cheese Filling:

  1. Place ricotta cheese in a strainer lined with 3 layers of paper towels. Let drain 1 hour or overnight in the refrigerator. Mix the drained ricotta cheese and remaining filling ingredients in a bowl. 

Prepare Blintz Batter:

  1. Put the eggs in a blender. Blend on low to mix. Add the milk alternately with the flour to create a smooth, heavy cream-like batter. Add browned butter, Marjoram Finishing Sea Salt, and blend. Let the batter rest 30 minutes to allow the flour to fully absorb the liquid. Blend on low for 5 seconds before making blintzes.

Cook Blintzes:

  1. Heat a small 6” nonstick fry pan over medium-high heat. When hot, brush pan very lightly with Buttery Extra Virgin Olive Oil. Add 2½-3 Tbsp. of batter to the center and immediately rotate the pan to thinly coat the bottom. Cook until edges curl up, are lightly brown and bottom is golden, 1-1½ minutes. Flip, cook second side only 10 seconds (this side should be pale in color), slide onto a wire rack. Repeat making blintzes with the remaining batter. If making ahead, cooled blintzes can be stacked between parchment paper sheets or wax paper.

Fill Blintzes:

  1. Put 1½ Tbsp. cheese filling in the center of the brown-golden side. Spread filling into a rectangle, 1½”x 2½”. Fold in the sides to almost meeting in the center, but not overlapping. Fold the bottom over the filling and fold the top down, creating a rectangle-like package. Place seam side down on a plate. Fill remaining blintzes.

Fry Blintzes:

  1. Brush tops of blintzes with Buttery Extra Virgin Olive Oil. Heat 1-2 Tbsp. Buttery Extra Virgin Olive Oil in a medium to large skillet. Fry blintzes seam side down 1-2 minutes or until golden brown. Flip, fry until golden brown. Serve immediately seam side down or keep warm in a 200-degree oven seam side down for 10-15 minutes.

TO SERVE

For family-style, arrange blintzes on a serving platter and drizzle with Lavender Infused Honey. For individual servings, place 2 Blintzes on each plate and drizzle with 1 Tbsp. Lavender Infused Honey. Serve Blintzes with leafy greens to create a lovely salad course or brunch entrée. Dress salad with Citrus Salad DressingServe salad in a large bowl or style on individual plates. 

SHOPPING LIST

  • 16 oz. mesclun or spring lettuce blend
  • 1 recipe Citrus Salad Dressing
  • 1 container 15 oz. whole milk ricotta cheese
  • 3 paper towels
  • 1 bunch chives or green onions
  • 1 bunch parsley
  • 1 lemon
  • 1 dozen large eggs
  • 1 quart milk, whole is preferred
  • 1 small bag all-purpose flour
  • 1 stick unsalted butter
  • 12 pieces 7” x 7” parchment paper or wax paper, optional