So, you know when you eat something and then decide you should just eat that and nothing else for the rest of your life and be completely and utterly happy? I’ve proudly decided to go on the Blintz Diet, which I’m sure Molly Yeh would approve and hopefully/probably join. I could live out the rest of my days rocking away in a granny-style chair on a wrap-around wooden balcony, swaddled in one of those extra fuzzy blankets they sell at Walgreen’s, with a stack of cookbooks at arms length, and, first and foremost, a face-full of honey ricotta blintzes bursting at the seams and dripping in buttery caramelized onions.
Molly Yeh’s “Molly on the Range” is teeming with feel-good homey recipes inspired by her family, her life on the farm and her general adorableness. I mean, look at that face. How can you not trust her recipes to inspire loads of fun and get-togethers? Now, the only question remaining is which of Molly’s recipes should I try next. The struggle is real.
Honey Ricotta Blintzes with Caramelized Onions
AuthorREPRINTED WITH PERMISSION from Molly on the Range (Rodale 2016)
2large onions, thinly sliced
kosher salt and black pepper
1 1/2cupswhole milk
4ozcream cheese, at room temperature
1cupwhole-milk ricotta cheese
2tspchopped fresh rosemary
In a large skillet, melt the butter over medium heat. Add the onions, a good pinch of salt, and a few turns of pepper. Cook, stirring occasionally, until deeply browned and caramelized, about 40 minutes.
In a blender or food processor, combine the milk, eggs, flour, and salt and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
Coat a 9- or 10-inch nonstick skillet with a thin layer of oil, and heat over medium heat. Add 1/3 cup of batter to the pan and tilt it so that it distributes evenly into a round. Cook until the top is set, the bottom is lightly browned, and it pulls away easily from the pan, 60 to 90 seconds. Use and offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes separated by sheets of parchment paper.
In a bowl, mix together the cream cheese, ricotta, lemon juice, egg, honey, rosemary, salt, and a few turns of pepper until combined.
Place a blintz, browned side up, on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time, until golden brown, 2 o 3 minutes on each side, adding additional oil if the pan dries out. Transfer to a serving plate, top with the caramelized onions, and enjoy.