Homemade Ricotta Crepes with Honeyed Plum Drizzle

1. Prepare the Crepe Batter

In a blender, combine the whole milk, large eggs, kosher salt, all-purpose flour, and melted unsalted butter. Blend for a few seconds until the mixture is smooth and free of lumps. Let the batter rest for at least 30 minutes at room temperature or refrigerate it for up to 24 hours.

2. Cook the Crepes

Heat a crepe pan over medium heat and lightly butter it. Pour a small amount of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter evenly. Cook the crepe for about 1 minute, until the edges start to lift and the bottom is lightly browned. Flip the crepe and cook for an additional 20 seconds. Transfer the cooked crepe to a plate and repeat with the remaining batter, adding more butter to the pan as needed.

3. Prepare the Filling

In a bowl, mix together the fresh whole-milk ricotta cheese, confectioners’ sugar, all-purpose flour, finely grated orange zest (if using), pure vanilla extract, a pinch of kosher salt, and the beaten large egg. Stir until the mixture is smooth and well combined.

4. Assemble the Crepes

Preheat your oven to 400°F (200°C). Lay each crepe flat, then spread a generous spoonful of the ricotta filling in the center. Fold the sides of the crepe over the filling to create a neat package.

5. Fry and Bake the Blintzes

In a frying pan, melt 1 tablespoon of unsalted butter over medium heat. Add the filled crepes, seam side down, and cook for about 2 minutes per side, until they are golden brown. Transfer the blintzes to a baking dish and bake in the preheated oven for 7 to 10 minutes, until they are slightly puffed and heated through.

6. Serve

Serve the warm blintzes with a generous drizzle of Honey-Plum Sauce and a light dusting of confectioners’ sugar. Enjoy!