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1
For the ricotta filling: Whisk together the ricotta, powdered sugar, cocoa powder and vanilla extract until light and fluffy.
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2
Fold in the chocolate and almonds.
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3
Cover and refrigerate for at least 1 hour and up to 8 hours.
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4
For the blintzes: Whisk together the sugar and eggs until pale.
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5
Whisk in the milk and butter.
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6
Sift the flour, cocoa powder and salt onto a piece of waxed paper.
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7
Add the sifted ingredients to the wet ingredients and whisk until smooth.
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8
Cover and refrigerate for at least 1 hour and up to 24 hours.
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9
Heat a skillet over medium heat and melt a little butter.
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10
Ladle a scant 1/4 cup batter into the skillet.
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11
Tilt to swirl the batter so it covers the bottom of the skillet.
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12
Cook on one side until small air bubbles form, the top is set and the bottom is golden brown.
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13
When done, carefully loosen the edges of the crepe, flip over and cook for 30 seconds longer.
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14
Slip out of the skillet onto a plate.
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15
Butter the skillet as needed and repeat until all the batter is used.
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16
Turn each crepe so the golden brown side is up.
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17
Place 3 tablespoons ricotta filling in the middle in a 3 by 2-inch-wide mound.
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18
Roll once to cover the filling.
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19
Fold the sides into the center and continue rolling until completely closed.
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20
Repeat with the remaining crepes.
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21
You may have leftover filling; don't overfill.
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22
Serve 2 blintzes per plate.
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23
Spoon some of the Warm Cherry Sauce over, sprinkle with powdered sugar and garnish with mint sprigs.
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24
Combined the reserved cherry juice, kirsch and enough cold water to measure one total cup of liquid.
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25
Whisk together the sugar and cornstarch in a small saucepan until no lumps remain.
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26
Gradually whisk in the cherry juice mixture and cook over high heat until the mixture comes to a boil.
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27
Add the cherries and continue cooking until the sauce has thickened, stirring occasionally, about 5 minutes, remove from heat and add the lemon juice and almond extract.
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28
Serve hot or warm.
