Baked Blintzes

We prefer these stuffed crepes baked because the filling has more time to melt and meld. We also like them with maple syrup on the side, an utterly untraditional approach.

4 large eggs

2 cups milk (regular, low-fat, or fat-free)

6 tablespoons unsalted butter, melted and cooled, plus additional for greasing the skillet and the baking dish

1 teaspoon salt

11⁄2 cups all-purpose f lour

1 cup regular or low-fat ricotta (do not use fat-free)

8 ounces regular or low-fat cream cheese (do not use fat-free), softened to room temperature

3 tablespoons sugar

2 teaspoons vanilla extract

2 large egg yolks, at room temperature

Maple syrup for garnish

• First, to make the crepes, place the whole eggs, milk, 2 tablespoons melted butter, and the salt in a large blender or in a food processor fitted with the chopping blade; cover and blend or process until smooth. Add the flour; cover again and blend or process until smooth, scraping down the sides of the bowl or canister once or twice to make sure all the flour is incorporated. Alternatively, make this batter in a large bowl with a whisk; once you’ve whisked together the egg mixture, whisk in the flour in small increments, just 1 or 2 tablespoons at a time, to create the smoothest, airiest batter.
• Place a dab of butter on a paper towel or piece of wax paper and use it to grease a 10-inch skillet, preferably nonstick. Set the skillet over mediumlow heat for 1 minute. Pour 3 tablespoons of the batter into the skillet; tilt and tip the skillet until the batter completely coats the bottom. Cook until lightly mottled, about 30 seconds. Peel up the crepe, preferably with nonstick-safe tongs, and flip it. Cook about 30 more seconds, just until blond and set. Remove the crepe to a plate and continue making more, greasing the skillet after every two or three and stacking the crepes on the plate as they come out of the skillet.
• Position the rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 13  9-inch baking dish.
• Use a fork to mix the ricotta, cream cheese, sugar, vanilla, and the egg yolks in a medium bowl until smooth.
• Place one of the crepes on your work surface; spoon 2 tablespoons of the cheese filling in a long log shape in the middle of the crepe. Fold the crepe over the ends of the log, then roll it up. Place it seam side down in the prepared baking dish and continue filling more crepes.
• Once they’re all filled and in the pan, brush them generously with some of the remaining melted butter. Bake until lightly browned, about 20 minutes, brushing every 5 minutes or so with more of the remaining melted butter. Cool on a wire rack for 5 minutes before serving with maple syrup on the side.

Makes 18 blintzes