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Cheese Blintzes with Black Cherry Confit

Scour the counters of a Jewish deli and you’re bound to find this Eastern European dish being served. Traditionally the blintz is a delicate crepe that contains a soft, sweet cheese and fruit filling. In our version, we pair the sweet, smooth, milky flavors of Calabro fresh ricotta with the succulent sweetness and tanginess of our black cherry confit jam. Once cooked, the blintz will have a beautiful golden-brown color. Crispy edges, a thin layer of dough, and sweet filling all come together to form one undeniably delicious treat. Now the big question—brunch or dessert?

preparation & ingredients

1 cup all purpose flour

8 oz. butter

4 large eggs

1/2 cup water

1/2 cup milk

1/2 tsp salt

1 lb Calabro Fresh Ricotta

1 TBSP Isigny Ste Mère Salted Butter 250 G, melted

large egg yolk

1 1/2 tsp vanilla extract

1/3 cup sugar

1/2 cup Vermont Creamery Creme Fraiche 8 oz

8 oz Black Cherry Confit 250g

In a medium bowl, whisk together the eggs, water, milk, salt and flour until just combined. Be careful not to overbeat the mixture. Let the batter rest at room temperature for 20-30 minutes.
Place a medium skillet over low heat and add a small pat of butter. Re-whisk the batter until smooth and pour roughly ¼ cup into the pan, swirling it around to coat and pouring off any excess. You want to ensure that the thinnest amount of batter is coating the pan or your blintzes will be too thick and doughy.
Do not let the batter brown underneath. Once the top of the batter appears to be set, flip the blintz and cook the other side for a few seconds.
Turn the cooked blintz out onto a warm plate and repeat with the remaining batter and pats of butter, stacking the thin crepes on top of each other on the plate once cooked.
Mix together the ricotta, melted butter, egg yolk, vanilla and sugar until well-incorporated.
To assemble, spoon roughly 2 Tbsp of filling onto the blintz, about an inch from one edge. Fold the blintz over like an envelope or small burrito. Roll it up to encase the filling completely and continue with remaining crepes and filling.
Heat a large skillet with butter over medium heat and fry the folded blintzes until golden brown.
Serve warm with dollops of creme fraiche and the black cherry confit spooned over top.

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