Serves 4
Directions
- 1Prepare the blueberry compote by simmering frozen blueberries in a pot.
- 2Make the lemon curd by whisking together eggs, lemon juice, butter, and white chocolate chips. Strain it afterward.
- 3Prepare the sweet ricotta filling by mixing ricotta cheese and lemon curd.
- 4Prepare the poppy seed blintchik batter by whisking together flour, milk, poppy seeds, and eggs.
- 5Cook the blintchiks on a lightly oiled griddle or frying pan.
- 6Spread the sweet ricotta filling and the lemon curd over the blintchiks
- 7Roll up the blintchiks and arrange them on a serving plate.
- 8Drizzle blueberry compote generously over the rolled blintchiks.
Ingredients
- 1 cup frozen blueberries
- 3 eggs
- 2 lemons
- 1 tablespoon butter
- 1 cup flour
- 1 cup milk
- 2 tablespoons poppy seeds
- 1 cup ricotta cheese
- 1 cup lemon curd
- 1 cup white chocolate chips
Equipment
forkspoonpotwhiskbowlmeasuring cupstrainerfrying panspatulaknife
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