Cook on stovetop. Watch the video here.
Recipe provided by Anoush Bakmazian.
Dietary Notes
Nut free, Peanut free, Vegetarian
Ingredients
Crepe
4 cups (1 L) milk
3 eggs
½ teaspoon (2.5 mL) salt
1 ½ cups (360 mL) flour
¼ teaspoon (1.25 mL) baking powder
2 tablespoons (30 mL) oil
Filling
16 oz (470 mL) ricotta cheese
½ cup (120 mL) sugar
Steps
Beat 3 eggs in a mixing bowl and add 4 cups (1 L) milk and ½ teaspoon (2.5 mL) salt. Stir to combine.
Whisk in the flour in two halves, beating the mixture constantly until the flour is fully incorporated. Add an additional ¼ cup (60 mL) or ⅓ cup (80 mL) flour if the batter is too runny.
Mix in baking powder and oil and set the batter aside.
In a different mixing bowl, combine 16 oz (470 mL) ricotta and ½ cup (120 mL) sugar, and set aside.
In a saucepan, heat oil or butter on medium-high heat.
Using a ladle, scoop one spoonful of the crepe batter into the frying pan. Lift the frying pan and tilt it so that the batter flows around the bottom of the pan, and the entire surface is covered with batter. Then, return the pan to the heat.
Cook for 1 minute, or until the bottom of the crepe is brown. Flip the crepe and cook for another minute. Repeat this process until you’re out of batter.
Prepare the blinchig by taking one crepe, spooning in 1-2 heaping scoops of ricotta filling, and rolling the crepe closed. Repeat this step for each crepe.
Heat oil in a saucepan and place your blinchig in the pan with the open-side down. Fry each blinchg for 1-2 minutes on each side and serve.
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