Low Sodium Blintz
Delightfully light yet indulgent, this Low Sodium Blintz recipe offers all the comfort of traditional blintzes with a heart-healthy twist. Crafted with unsalted butter and a creamy ricotta cheese filling sweetened naturally with honey and brightened by a touch of lemon zest, these golden crepes are perfect for a wholesome breakfast or dessert. The batter, enriched with whole milk and vanilla, creates delicate crepes that are easy to fold and pair beautifully with the sweet and tangy filling. Ready in just 40 minutes, this homemade treat offers the perfect balance of flavors and textures, all without compromising on low-sodium satisfaction. Serve your blintzes warm with an optional drizzle of honey or a sprinkle of fresh lemon zest for an irresistible finish.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 3 tablespoons Unsalted butter
- 3 large Eggs
- 1.5 cups Whole milk
- 1 teaspoon Vanilla extract
- 1 cup Ricotta cheese
- 2 tablespoons Honey
- 1 teaspoon Lemon zest
- 2 tablespoons Unsalted butter
Instructions
In a medium mixing bowl, combine the all-purpose flour and 3 large eggs. Gradually whisk in the whole milk, ensuring there are no lumps.
Melt 3 tablespoons of unsalted butter and add it to the batter along with 1 teaspoon of vanilla extract. Mix until smooth and set aside for 10 minutes.
In another bowl, prepare the filling by combining 1 cup of ricotta cheese with 2 tablespoons of honey and 1 teaspoon of lemon zest. Mix well and set aside.
Heat a non-stick skillet over medium heat and lightly brush with a bit of extra melted unsalted butter.
Pour approximately 1/4 cup of batter into the skillet, swirling it quickly to cover the bottom of the pan evenly and thinly.
Cook the crepe for about 1-2 minutes until the edges begin to lift and the bottom is lightly golden. Carefully flip and cook the other side for another 30 seconds.
Transfer the crepe to a plate and repeat with the remaining batter, brushing the skillet with butter as necessary.
Once all the crepes are cooked, place approximately 2 tablespoons of the ricotta filling on the lower third of each crepe.
Fold the bottom of the crepe over the filling, fold in the sides, and roll up the crepe to enclose the filling.
In the same skillet, melt the remaining 2 tablespoons of unsalted butter over medium heat.
Add the filled blintzes seam-side down and cook for about 2-3 minutes on each side until golden and heated through.
Serve warm, optionally with a light drizzle of honey or a sprinkle of fresh lemon zest.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 614 mg | 27% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 54.0 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 7.1 mcg | 36% | |
| Calcium | 1583 mg | 122% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1185 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
