WILDFARE

Cheese Blintzes with Wildfare Preserves

Perfect for breakfast. Amazing at brunch. Elegant but easy!

Ingredients

- 1-1/4 Cups milk
- 1 Cup all-purpose flour
- ¼ Cup granulated sugar
- 1 Tbsp fresh tarragon
- Pinch of salt
- 4 Large eggs
- 1 Tsp vanilla
- 3 Tbsp butter, softened (plus additional for sauteing)
- 1 cup ricotta cheese
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- 1 Tbsp fresh lemon zest
- 1 tsp fresh lemon juice
- 1 tsp vanilla
- Wildfare Preserves with Chia Seeds (Strawberry, Raspberry, Tart Cherry, Plum, Apricot, Orange, Quince, Fig)

Directions

1	Combine filling ingredients in a bowl and mix until smooth. Place bowl in the freezer to chill the filling while you cook the blintzes.
2	Make the batter. Combine milk, flour, sugar, salt, eggs, butter, and vanilla and mix until smooth. A blender comes in handy for this but isn’t a requirement.
3	Heat a large skillet over medium heat. (Non-stick is helpful.) Pour approximately ¼ cup of batter into the skillet and swirl the pan in a circular motion so the batter thinly coats the entire bottom of the pan. Cook until lightly golden on one side, flip and briefly cook the other side. Cook one by one and remove to a place which can be kept warm in a 200-degree oven.
4	Place a heaping tablespoon of filling onto the pancake, making a bit of a log as you spoon about 1 inch from the bottom. Fold the bottom up, both sides in and roll all the way up. Repeat until all the blintzes are filled.
5	Melt butter in the skillet to sauté 3 or 4 blintzes at a time for a couple minutes on each side until golden brown. Again, you can keep the assembled blintzes warm in a 200-degree oven until they are all sauteed.
6	Top with the preserves of your choice.