Sunday supper: Honey Sweetened Cheese Blintzes

Makes 1 dozen.

Note: Farmers cheese is the traditional cheese for blintz filling, but it isn't always easy to find. This version uses ricotta and cream cheese instead. Because a runny filling is challenging to use, be sure to discard any separated liquid that may appear on top of the ricotta. Some bargain brands are very soft and should be strained through a coffee filter before using. From Julia Rutland's "Honey: 50 Tried and True Recipes" (Adventure 2021).

For the crêpes:

• 1 1/2 c. whole milk

• 1 tbsp. honey

• 3 eggs, at room temperature

• 3 tbsp. unsalted butter, melted

• 1/4 tsp. salt

• Butter

For the filling:

• 1 c. ricotta or small-curd cottage cheese, drained if necessary (see Note)

• 4 oz. cream cheese, softened

• 2 to 3 tbsp. honey

• 1 tsp. vanilla extract

• Butter

Toppings:

• Fresh berries, toasted

Directions

Combine milk, honey, eggs and butter in a blender. Pulse until blended. Add flour and salt; purée until smooth and well blended. Refrigerate 30 to 60 minutes.

To prepare the crêpes: Melt 1 teaspoon butter in a large nonstick skillet over medium heat. Pour 1/4 cup batter in the pan and tilt pan to create a round crêpe. Cook 1 to 1 1/2 minutes or until the surface dulls and small bubbles appear; flip and cook another 30 seconds. Transfer to a large plate. Repeat with remaining butter and batter. (Crêpes can be made the evening before; cover and refrigerate until ready to assemble.)

To prepare the filling: Combine ricotta, cream cheese, egg, honey and vanilla in a large bowl, stirring vigorously until well blended. Cover and refrigerate until ready to serve.

To assemble blintzes: Place a crêpe on a flat surface, browned side up, and spoon about 3 tablespoons ricotta filling along the edge closest to you. Roll up filled crêpe, tucking the left and right edges into the center so filling is encased inside the crêpe. Cover and refrigerate, if desired, until ready to cook.