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1
Whisk all ingredients in heavy small saucepan over low heat until butter melts.
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2
Cool until slightly thickened, whisking occasionally.
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3
(Can be made 3 days ahead; chill.)
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4
Blend milk and eggs in blender until smooth.
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5
Add flour, butter, sugar and salt; blend until smooth batter forms.
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6
Chill 1 hour and up to 2 hours.
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7
Reblend for 10 seconds before using.
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8
Heat nonstick skillet with 8-inch bottom over medium-high heat; brush with oil.
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9
Pour scant 3 tablespoons batter into skillet.
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10
Rotate and shake skillet to spread batter over bottom.
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11
Cook until crepe is brown at edges and appears dry on top, about 20 seconds.
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12
Turn crepe over.
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13
Cook until brown spots form on bottom of crepe, about 12 seconds.
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14
Turn crepe out onto paper towel; cover with paper towel.
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15
Repeat, making about 26 crepes and brushing skillet occasionally with oil.
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16
(Can be made 1 day ahead.
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17
Wrap; chill.)
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18
Mix currants and rum in small bowl; let stand 15 minutes.
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19
Melt butter in large skillet over medium-high heat.
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20
Mix in pears and 1/4 cup sugar.
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21
Cook until pears are tender and brown, stirring often, about 10 minutes; cool.
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22
Beat cream cheese, eggs, peel, vanilla and 1/4 cup sugar in bowl.
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23
Beat in ricotta cheese; stir in pear and currant mixtures.
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24
Chill at least 1 hour and up to 1 day.
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25
Preheat oven to 375F.
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26
Butter 15x10x2-inch glass baking dish.
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27
Place 1 crepe, spotted side up, on work surface.
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28
Shape 1/4 cup filling into 3-inch-long log in center of crepe.
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29
Fold bottom of crepe over filling.
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30
Fold in sides; roll up.
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31
Place seam side down in prepared dish.
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32
Repeat with remaining filling and crepes.
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33
Cover dish with foil.
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34
Bake blintzes until thermometer inserted into center of filling registers 160F to 170F, about 45 minutes.
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35
Place 2 blintzes on each plate.
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36
Whisk sauce over low heat until just warm and smooth.
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37
Serve blintzes with sauce.
