Making the crepes
Combine the eggs, milk, salt and sugar in a large bowl and whisk until the ingredients are incorporated.
In a separate bowl, mix together the two flours. Sift them into the liquid and whisk until the batter is smooth. Cover and rest the batter in the refrigerator for 1 hour.
In an 8-inch nonstick skillet, heat 2 teaspoons of the butter over medium heat. Pour in Πcup of the batter and swirl the pan gently to coat it. Cook until the edges of the crepe start to pull away from the pan, about 2 minutes. Then flip the crepe, cook it a few seconds more, and transfer it to a plate. Repeat with the remaining butter and batter to make 6 crepes in all.
Make the filling
Place the ricotta, egg yolks, salt and lemon zest in a bowl and stir until thoroughly combined.
Assemble and cook the blintzes
Working 1 crepe at a time, spoon about œ cup of the filing onto a crepe, fold in the edges, and roll it up snugly around the filling like a burrito. Repeat with the remaining crepes and filling.
Working in 2 batches, heat half the butter in a large pan or skillet and cook 3 blintzes, flipping once, until lightly browned, 2 to 3 minutes. Repeat with the remaining butter and blintzes. Serve the blintzes with fruit compote.
4 large eggs
1½ cups whole milk
½ tsp. Diamond Crystal Kosher salt
½ tsp. sugar
¼ cup rye flour
¾ cup all-purpose flour
¼ cup unsalted butter, divided
For the filling and finishing:
3 cups whole-milk ricotta, drained overnight in the refrigerator in a fine-mesh sieve lined with a double layer of cheesecloth
2 large egg yolks
1 tsp. Diamond crystal kosher salt
Zest of 2 lemons
2 Tbsp. unsalted butter, divided
Compote of your choice, for serving
This article appears in September 2013.