-
1
In a bowl, whisk the flour, baking powder and a pinch of salt.
-
2
In another bowl, whisk the eggs, milk and sugar.
-
3
Whisk the flour and eggs together; whisk in the butter.
-
4
Cover and let stand for 1 hour.
-
5
In a bowl, mix together the ricotta, sugar and cinnamon.
-
6
In a saucepan, simmer the jam and maple syrup over moderate heat until slightly reduced, 5 minutes.
-
7
Heat two 8-inch nonstick skillets.
-
8
Spray with vegetable oil spray and add 2 tablespoons of batter to each.
-
9
Swirl the skillets to distribute the batter and cook over moderate heat until golden brown on the bottom, 1 minute.
-
10
Flip the crepes and cook until brown spots appear on the bottom.
-
11
Transfer the crepes to a cookie sheet.
-
12
Repeat with the remaining batter to make 20 crepes.
-
13
Preheat the oven to 350.
-
14
Line another cookie sheet with parchment.
-
15
On a work surface, spread 2 rounded tablespoons of the filling in the center of each crepe.
-
16
Fold each crepe to form a rectangular packet.
-
17
Arrange the blintzes on the cookie sheet, seams down.
-
18
Bake until hot.
-
19
Rewarm the syrup.
-
20
Place 2 blintzes on each plate.
-
21
Dust with confectioners' sugar, pour the warm syrup over the blintzes and serve.
