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Spelt blintzes with ricotta and berries

9
Points®
Total Time
44 min
Prep
20 min
Cook
24 min
Serves
4
Difficulty
Easy
A blintz is a popular Jewish pancake, traditionally filled with cheese or fruit. Similar to a crepe, the pancakes are thin and rolled into a cigar shape. Spelt, added to the all-purpose flour in this recipe, adds a slightly sweet, nutty flavor enhancing the otherwise plain flour. Perfect for breakfast or brunch, these blintzes are ready in just under 45 minutes, filled with creamy ricotta cheese, sweet honey, and berries. A touch of orange zest adds a brightness to the berry mixture. Play with the fruit filling for flavorful variations. Fresh mango, grapefruit, and kiwi are all tasty options. In place of the orange zest, try a bit of fresh mint for a new twist.

Ingredients

1% low fat milk

1 cup(s)

1% low fat milk

2 Tbsp

Egg

1 large egg(s)

Unsalted butter

2 tsp, melted

Table salt

¼ tsp

Spelt flour

½ cup(s)

All-purpose flour

½ cup(s)

Canola oil

1 tsp

Part skim ricotta cheese

1 cup(s)

Honey

2 tsp

Orange zest

1 tsp, finely grated

Mixed berries

4 cup(s)

Instructions

  1. Whisk milk, egg, butter, and salt together in large bowl. Add spelt flour and all-purpose flour and whisk until smooth.
  2. Brush medium nonstick skillet with some of the oil and set over medium heat. When hot, pour scant ¼ cup batter onto skillet and swirl to make thin, circular layer of batter. Cook until underside is set, 1–2 minutes. Flip and cook through, about 30 seconds longer. Transfer to plate. Brush skillet again with oil. Repeat with remaining batter, stacking crêpes between layers of wax paper and making total of 8.
  3. Stir ricotta, honey, and zest together in small bowl. For each blintz, spread 2 tablespoons ricotta mixture on a crêpe; sprinkle with ⅓ cup berries and roll up. Repeat to make total of 8 blintzes. Serve with remaining 1⅓ cups berries.
  4. Serving size: 2 filled blintzes and about ⅓ cup berries

Notes

Spelt is an ancient grain that contains a higher amount of protein than wheat. It’s in the same family as wheat, so it’s a good replacement for whole wheat flour in recipes.

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