The blintz itself is essentially the same as a French crepe. Flour, eggs, and milk made into a thin batter and quickly cooked on a nonstick surface. We have a few variations here and here. Plus, there is always the frozen option.
I’ve never been a lover of blintzes. They always seem kind of mushy or gummy. So in preparation for this year, I did some research. I asked everyone I knew about blintzes. After a number of polls and brainstorming, we struck gold. My friend came up with the idea of mixing chunks of apple into the sweetened ricotta. Another friend added thinly sliced apples as a delicate garnish. By making the pancakes fresh and filling them with a honey-sweetened mixture, these blintzes are tasty and light.
1 cup ricotta cheese
1/3 cup honey
1/3 cup green apples, peeled and diced, plus slices for garnish
salt to taste
2 tablespoons butter
Mix ricotta, honey, apples, nutmeg, and salt.
Warm a crepe pan or nonstick skillet over medium heat with butter.
Spoon 1 tablespoon onto one end of the blintz and begin to roll. Before reaching the other end, fold in the sides and finish rolling to make a sealed package.
Brown the blintzes in the hot pan, folded side down. Remove when golden.
Layer the apple slices over the blintzes and serve hot.
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
Pronounced: shah-voo-OTE (oo as in boot), also shah-VOO-us, Origin: Hebrew, the holiday celebrating the giving of the Torah at Mount Sinai, falls in the Hebrew month Sivan, which usually coincides with May or June.