Blintz batter
Makes 12-15
1 1/4 cups whole milk
3 large eggs
1/4 teaspoon salt
3/4 cup unbleached flour
2 teaspoons melted cooled butter
Cheese filling
1/4 cup fresh ricotta cheese
1/2 cup mascarpone cheese
1/4 teaspoon good quality pure vanilla extract
Blueberry (or seasonal fruit) topping
2 pints blue berries
1 cup agave syrup
Pinch of salt
Juice from a quarter of a lemon
1 sprig rosemary or thyme
PREPARATION
For blintzes
Combine all all ingredients with a whisk and allow batter to rest at room temperature for 20-30 minutes. Heat a skittle or saute pan and spray with soy-based non-stick spray. Once hot, measure 1/4 cup or 2 ounces of batter and pour evenly to make a symmetrical shape you can roll, like a crepe. Over medium heat, allow each blintz to turn golden brown on both sides, then remove from pan. DO AHEAD: Can be made 1-2 hours ahead and held at room temperature, or a maxium of 1-2 days ahead if stored in a sealed container in the refrigerator.
For cheese filling
Mix ingredients together in a bowl to combine. DO AHEAD: Can be made 1-2 days ahead and stored in a sealed container in the refrigerator.
For fruit topping
Combine all ingredients in a small saucepan and cook on low heat for 10-15 minutes, or until syrupy. When ingredients are hot, add the herbs and cook for just 1 minute. Remove the herbs and continue to cook down until jam-like in consistency. DO AHEAD: Can be made 1-2 days ahead and stored in a sealed container in the refrigerator.
To assemble the blintzes
Lay each blintz "pancake" flat. Place two spoonfuls of cheese filling in the middle. Fold sides of pancake to the center. Then, beginning at the bottom, roll up to enclose filling. Pan fry with butter over low heat until warm throughout and crispy on the outside. Alternatively, transfer, seam side down, to a lightly buttered 15- by 10-inch shallow baking pan and bake in a 500-degree oven for 10 minutes. Top with jam and serve.
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