blueberry ricotta lemon blintzes
lemon curd, bluberry compote + poppy seed blinchiki
despite the weather showing otherwise, easter always signifies peak spring vibes for me. I want to turn into a little bunny and nibble on carrots and snap peas and stuff my mouth with peeps. goddamn I love a peep, and I actually haven’t had my annual fix yet - must take care of this asap. dear diary, remind me to eat a peep later this week <3
now speaking of peak spring recipes - these poppy seed lemon ricotta blintzes are exactly what I picture for the season. they’re bright, fresh, light, citrusy, sweet, creamy, delicate, perfectly balanced, beautiful, show stopping - did I miss any adjectives! the inspiration behind these were of course a stack of blueberry lemon ricotta pancakes. in lieu of the pancakes, I did blinchiki - my babushka’s recipe that I’ve shared countless times and are indefinitely riffable. this time with the addition of poppy seeds. I loved the addition of these for visual appeal and the slightest addition of texture. inside, we have a ricotta filling and lemon curd. we roll em all up like baby burritos and cover in a wild blueberry compote. they’re perfect if I do say so myself, perfect airy lil clouds!
there are several components, but they are all very easily made so don’t let that scare you! the blueberries simmer away on the stove while you prepare the curd and then the 3 ingredient ricotta filling is hardly any work at all! below I’ve separated the recipe into each component so you can easily follow along each individual recipe, then you’ll have the assembly instructions for everything at the bottom! for any visuals needed, you can watch me make them in this video here.
each recipe makes enough filling etc. for 18 blinchiki made in a 10 inch pan. this may vary depending on your pan size, how heavy or light handed you are with your filling and your preferences of course!
