Pistachio Cardamom Blintzes
Servings: 12 Servings
Calories: 187kcal
Print Recipe
Ingredients
Batter
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon cardamom
- ½ teaspoon cinnamon
- 4 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- Pinch sea salt
- Butter for cooking
- Blueberries to serve
- Honey to serve
Filling
- 1 cup ricotta cheese or farmer’s cheese
- ½ cup mascarpone cheese
- 1 large egg yolk
- ½ teaspoon cardamom
- 1 teaspoon vanilla extract
- 1/3 cup pistachios finely chopped, plus more for serving
- 2 tbsp sugar
Instructions
- In a bowl or blender, combine the flour, sugar, cardamom, cinnamon, eggs, milk, vanilla, and salt until smooth. Let sit for 20-30 minutes or keep covered in the fridge overnight.
- Gently grease a 9-inch nonstick fry pan with butter over medium heat.
- Pour ¼ cup of the batter into the center of the pan and swirl the pan to evenly coat.
- Cook for 2-3 minutes, or until the top is fully dry. Flip, and cook for an additional 1-2 minutes. Set aside and repeat with the remaining batter.
- Meanwhile, make the filling: combine the ricotta cheese, mascarpone cheese, egg yolk, cardamom, vanilla, pistachios, and sugar until smooth.
- Lay one crepe on a work surface, place 2 tbsp of the filling in the bottom third of the crepe. Fold bottom edge over top of the cheese filling. Fold the sides towards the center. Roll as if you are rolling a burrito, tucking the edges in as you go.
- Heat the butter in a frying pan over medium heat. Carefully place the blintzes, seam side down into the pan, cooking for 2-3 minutes, or until golden and crispy, flip, and cook for an additional 1-2 minutes.
- Remove from heat.
- Serve with additional pistachios, berries, and optional honey.
- Enjoy!
Video
Nutrition
Calories: 187kcal | Carbohydrates: 14g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 52mg | Potassium: 124mg | Fiber: 1g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1mg