Ricotta and Jam Blintzes

These are fabulous desserts. Mind you, they can also be savoury. We choose the sweeter version and can be added to the Buffet Brunch for New Year’s.


  • 1 cup flour
  • 1/8 cinnamon
  • pinch of salt
  • 1  2/3 cups milk
  • 3 large eggs
  • 1 x 400g container of Ricotta
  • 3 tbsp. unsalted butter
  • 1 cup fruit jam ( homemade is best) – peach, fig or berry of your choice
  • 2 cups fresh fruit salad
  • 4 tbsp. honey


In a bowl sift together the flour, cinnamon and salt.

In another bowl beat the milk and eggs for 2 minutes and add the dry ingredients, mixing until smooth.

In a small bowl, melt 1 tbsp. butter in the microwave, add to the batter and mix well. Cover and place in the refrigerator for 55-60 minutes.

In a frypan, melt half of the remaining butter and when hot, add 1/4 cup of the batter and swirl to coat the bottom of the pan (like a crepe). Cook 1 minute until golden and flip over and cook for only 10 seconds more. Remove from the pan and repeat with the remaining batter, adding butter as needed.

In another bowl, mix together the ricotta and jam. Fill each blintz with 1/4 cup of the filling and fold in the sides and place seam down on a dessert plate.

Serve 2 per person and top with 1/2 cup of fruit salad. Drizzle with honey.

This recipe will make 4 servings.


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