- 1Â½ cups (355 ml) milk (I use whole milk, but other fat levels work, so use what you have)
- 6 large eggs
- 1Â½ cups (190 grams) all-purpose flour
- Â¼ teaspoon table salt
- 1 tablespoon melted butter or neutral oil, for brushing the pan, plus additional for cooking blintzes
- About 4 medium sweet potatoes
- 2 cups (455 grams or 16 ounces) farmerâ€™s cheese
- 2 large egg yolks
- Â¼ cup (50 grams) sugar
- Â½ teaspoon ground cinnamon
- Few fresh gratings of nutmeg
- Pinch of salt
- 2 cups (225 grams) fresh or frozen cranberries
- Â¼ cup (60 ml) orange juice
- Â½ cup (100 grams) sugar
- Sour cream or cranberry syrup, for serving
The more balanced approach to crepe fillings appeals to meâ€”vegetable, farmerâ€™s cheese, and a sauce I could make quickly from berries that keeps fantastically in the freezer.
- In a blender, combine all the wrapper ingredients except butter or oil. (Alternatively, combine them in a bowl with an immersion blender.) Pour the batter into a bowl, cover with plastic wrap, and refrigerate for an hour or up to 2 days.
- Preheat your oven to 400 degrees. Bake the sweet potatoes on a tray for about 40 minutes, until soft. Let them cool in their skins. Once theyâ€™re cool, peel the sweet potatoes, and mash them or run them through a potato ricer.
- Preheat a medium skillet or crepe pan over medium-high heat. Once itâ€™s heated, brush the pan lightly with melted butter or oil. Pour Â¼ cup batter into the skillet, swirling it until it evenly coats the bottom, and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. No need to flip them. Transfer the wrapper to a paper-towel-covered plate, cooked side down. Continue with remaining batter.
- Once sweet potato puree is cool, stir in the farmerâ€™s cheese, egg yolks, sugar, cinnamon, nutmeg, and salt.
- Preheat your oven to 200 degrees. Put an ever-so-slightly heaped Â¼ cup of filling in the center of each wrapper, and fold the opposite sides of wrapper over filling until they barely touch. Pull the end of the crepe nearest to you up over the filling, and roll the rest of the way, to completely enclose filling, forming elongated, egg-roll-shaped packets. Repeat with the remaining blintzes and filling. Reheat your crepe skilletâ€”or a larger one, if you want to cook more blintzes at a timeâ€”over medium heat and add more butter or oil to coat the pan. Place a few blintzes, seam side down, in skillet, and cook them until they are golden brown and crisp, for about 5 minutes on each side. Transfer them to a baking sheet, and keep them warm in the oven until they are ready to serve.
- In a saucepan, over medium heat, simmer the cranberries, orange juice, and sugar together until the berries burst, about 7 to 10 minutes. Reduce the heat to medium-low, and simmer for 5 minutes more. Strain the syrup into a bowl.
- Serve blintzes warm with a drizzle of cranberry syrup and/or a dollop of sour cream.