LEMON AND CHEESE FILLED BLINTZES

Ingredients

• ​1 cup homogenized milk
• 2 large eggs
• 1 cup all-purpose flour
• 1/4 cup salted butter, melted
• 3 tsp canola oil
• 8 oz (250 g) cream cheese, softened
• 1 cup ricotta cheese
• 1/4 cup liquid honey
• 1 tbsp grated lemon peel
• 1 tsp vanilla
• 1/4 tsp salt
• 3 tsp canola oil
• Apricot Compote*

Directions

1. To prepare batter, whisk together milk and eggs until blended. Add flour and whisk until combined. Whisk in melted butter.
2. Heat 1 tsp oil in a 9 inch non-stick frypan over medium-high heat.
3. Pour 1/4 cup batter into frypan. Swirl frypan until it is coated on bottom with batter; cook until blintz is firm around edges and lightly browned, about 1 minute.
4. Loosen edges of blintz with a spatula. Slide spatula under blintz and quickly flip it over; cook until underside is light golden, about 1 minute.
5. Transfer blintz to a parchment paper-lined large tray.
6. Repeat procedure with remaining batter, adding remaining 2 tsp oil as necessary. Cool blintzes completely.
7. Blintzes may be frozen for up to 1 month. If freezing, layer blintzes with parchment paper in an airtight container. Thaw before using.
8. To prepare filling, use medium speed of an electric mixer and beat together cream cheese, ricotta cheese, honey, lemon peel, vanilla and salt until smooth. Cover and refrigerate for 1 hour.
9. Spread 1/4 cup filling on centre of each blintz, leaving a 2 inch border of blintz uncovered. For each blintz, fold bottom edge over filling. Fold sides to centre and roll up to enclose filling.
10. Heat 1 tsp oil in a large non-stick frypan over medium heat. Cook 3 filled blintzes, seam side down, until golden brown, about 30 seconds; turn over and cook until golden brown, about 30 seconds.
11. Repeat procedure with remaining filled blintzes, adding remaining 2 tsp oil as necessary.
12. Serve with Apricot Compote.

Ingredients

• 1 cup dried apricots, chopped
• 1 cup fresh orange juice
• 1 cup water
• 1 tbsp liquid honey
• 1 cinnamon stick*
• 1 whole vanilla bean, halved lengthwise or 2 tsp vanilla*
• 1 whole star anise*

Yield: Makes about 1 1/2 cups.

Directions

1. Combine all ingredients in a small non-reactive saucepan. Bring to a boil over medium heat, stirring occasionally.
2. Reduce heat and simmer, uncovered, stirring occasionally, until liquid is reduced by half and apricots are softened, about 20 - 22 minutes. Remove from heat; remove and discard cinnamon stick, vanilla bean and star anise.
3. Serve warm. May be refrigerated for up to 3 days or frozen for up to 1 month. Reheat over low heat.