Why settle for ordinary blintzes when you can elevate your Shavuot celebration with a touch of Italian flair with these Tiramisu Blintzes?
Who could resist the allure of Tiramisu? Its layers of espresso-soaked ladyfingers, velvety mascarpone cream, and a dusting of cocoa create a dessert that’s nothing short of heavenly. Now, imagine those flavors embraced by a tender blintz wrapper—pure bliss!
What are blintzes?
Blintzes are rolled and filled crepes, typically stuffed with a dairy-rich filling and cooked not once, but twice! Blintzes are cooked after filling, and remind me of a breakfast-worthy cheesecake.
When do you eat blintzes?
Blintzes are a staple for Shavuot, traditionally filled with sweet cheese or fruit. But we’re taking it up a notch by infusing them with the flavors of Tiramisu. Picture delicate crepes, lovingly filled with a luscious mascarpone cream filling, and a hint of coffee essence. It’s a marriage of Jewish culinary tradition and Italian indulgence that will make your taste buds sing!
Shavuot is a time to gather with loved ones, embrace tradition, and create lasting memories. By adding Tiramisu blintzes to your holiday table, you’re infusing your celebration with a delightful twist that sparks conversation and brings smiles to everyone’s faces.
Indulge in these Tiramisu blintzes- you deserve it! Scroll down below for the full recipe.
Tiramisu Blintzes
Author: Micah Siva
Makes: 8-10
Ingredients
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5 large eggs
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1 1/2 cups unsweetened plain almond milk
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1 1/4 cup all purpose flour
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¼ cup granulated sugar
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1 teaspoon vanilla extract
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¼ teaspoon salt
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2 tablespoons unsalted butter, to cook, divided
Filling:
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1 large egg
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1 ½ cup mascarpone cheese
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½ cup ricotta
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2 teaspoon instant espresso
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1 teaspoon vanilla extract
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2 teaspoons kahlua
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⅓ cup sugar
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Cocoa powder, to serve
Preparation:
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Whisk the eggs and milk in a large bowl. Add the flour, sugar, vanilla, and salt. Whisk until well combined. Let sit, at room temperature for 20 minutes, or covered, overnight, in the fridge.
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Make the filling:
Whisk the egg, mascarpone, ricotta, espresso powder, vanilla, kahlua, and sugar in a medium bowl until well combined. Set aside. -
Cook the crepes:
Lightly grease a 9-inch nonstick skillet with 1 tablespoon of coconut oil over medium-low heat. Once melted, wipe the pan using a paper towel, and set the buttered paper towel aside to reuse. -
Pour a scant ⅓ cup of batter into the pan, immediately swirling the pan to coat the bottom.
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Cook until the top of the crepe is completely dry, 3 to 4 minutes. Using an offset spatula or silicone spatula, gently flip the crepe, and cook the other side for 1 minute.
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Remove the crepe from the pan and place it on a plate or tray. Repeat with the remaining batter, stacking the crepes with a small piece of parchment paper between each layer.
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Once the crepes have cooled, spoon 2 heaping tablespoons of filling on the bottom third of a crepe, 1-inch from the edge closest to you. Fold in the sides, and roll it up tightly like a burrito. Place the blintz in a baking dish or on a plate with the seam on the bottom. Repeat for all remaining crepes.
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Heat the remaining 1 tablespoon of coconut oil in the pan over medium-low heat. Place the blintzes in the pan, seam side down, and cook until golden brown, 3 to 4 minutes per side.
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Top with cocoa powder.
For more sweet recipes, click here!