Rolled Ricotta Blintzes Cake

For this year’s Shavuot not only we will make Blintzes, but a Blintzes with a twist. A Blintzes cake!

 

Rolled Ricotta Blintzes Cake by Liat Sheerit

Ingredients for the blintzes

1 pack of defrosted ready to use Crepes/Blintzes

If you want to make your own, Ingredients for basic Blintzes/Crepe:

3 eggs

1/2 tsp of Salt

1 Cup Water

1 Cup Milk

3 TBSP Canola Oil

1 1/2 Cup 210 gram All Purpose Flour

 

Preparation

Mix all ingredients in food processor until mixture is well blended.

Filter the batter through a strainer to make sure you have no lumps of flour.

Heat and spray oil in a pan

Pour batter into a ladle to greasy pan and tilt pan till batter is cover and spread evenly.

When the edge of crepe become golden, it’s time to take it out of the pan and let it cool off.

 

Ingredients for the filling

8 Oz ricotta cheese

8 Oz Labneh cheese

1/2 Cup Confectioners Sugar

1 tsp Vanilla extract

Zest of Lemon peel

1/2 Cup raisins

1/2 stick melted butter

*you can add any spices that you desire to the filling. Like Cinnamon, Cardamom, Cloves.

Confectioner’s Sugar for powdering

 

Preparation

Preheat oven to 400 degrees.

Mix all filling ingredients.

Put in freezer for about 10 minutes for the filling to become more frozen and less runny.

Put 1 1/2 TBS of the filling on Crepe and roll it. Then swirl the roll as indicated in photos. It doesn’t have to be all knit, the messier the better. put in a lightly greased cake pan

     

Repeat the rolling of Crepe till cake pan is full.

Smear rolls with a brush with melted butter

Put in Oven for 10-12 minutes of baking

Switch oven to grill mode and let the rolls become golden. it takes about 3-6 minutes.

Take the pan out of the oven and let it cool completely before powdering with sugar powder.

 

B’Teavon!!!

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