Today we were joined by Executive Chef Eric May in the kitchen making Cheese Blintzes.
Recipe: Cheese Blintzes with Blueberry Sauce
Crepe Batter:
1 cup milk
¼ cup cold water
2 eggs
1 cup all-purpose flour
1 Tbsp. sugar
3 Tbsp. Butter (melted)
Combine the milk, egg, flour, salt and sugar in blender. Blend on medium speed for 20 seconds. Make sure batter is smooth. Add the melted butter and blend for a few more seconds. Refrigerate the batter for 1 hour.
Use an 8 inch nonstick pan and heat on medium. Spray with nonstick spray and coat the bottom of the pan with the batter. Cook for about 30 seconds on each side. Remove the crepe onto a plate and hold.
Cheese Filling
1½ cups Ricotta Cheese
4 oz Cream Cheese
3 Tbsp. Confectioners sugar
1 lemon, (zest)
1 egg
Put all ingredients in a food processor. Mix until smooth. Chill the mixture before filling the crepes.
For more information, visit
www.theblueboarinn.com 
