APPLE & RICOTTA BLINTZ CAKE

Blintzes are pillows of buttery crepes wrapped around sweet cheese. Since my bubbie served her blintzes with apple butter, this recipe takes her humble recipe and turns it into a showstopping dessert. Don’t let the many layers of the crepe cake faze you. It’s less daunting than it looks and well worth it when you remove the first slice to oohs and aahs.

4 eggs

2 egg yolks

2 ⁄ cups (625 mL) whole milk 2 tsp (10 mL) vanilla extract 2 cups (500 mL) all-purpose flour

6 tbsp (90 mL) unsalted butter, melted 2 cups (500 mL) full-fat ricotta ⁄ cup (125 mL) heavy cream ⁄ cup (60 mL) granulated sugar 1 ⁄ cups (375 mL) apple butter, divided

⁄ tsp (1 mL) cinnamon

1 Add eggs, egg yolks, milk and vanilla to the pitcher of a blender. Blend to combine. Add in flour and butter, and pulse until smooth. Transfer to an airtight container. Refrigerate for at least 1 hour and up to 2 days.

2 Line a baking sheet with parchment paper. Heat a 9 ⁄ -inch

(24 cm) nonstick frying pan over medium-low heat. Pour ⁄ cup

(60 mL) batter into centre of pan. Quickly swirl batter around to create an even layer. Cook until lightly golden on bottom and cooked through, about 1 minute. Do not flip. Transfer to sheet. Repeat with remaining batter, layering crepes between pieces of parchment. You should have about 24 crepes.

3 Whisk ricotta, cream and sugar in a bowl until smooth.

4 Once crepes have cooled, place 1 crepe on a cake stand. Smear 2 tbsp (30 mL) ricotta mixture over crepe. Layer on another crepe, then smear on 2 tbsp (30 mL) apple butter. Continue alternating between ricotta mixture and apple butter until all crepes are layered.

5 To finish, pile remaining ricotta mixture in centre of top crepe. Using back of a spoon, gently shape into a pleasing top for cake. Dust with cinnamon.

6 Let chill in the refrigerator for 1 hour before slicing.

Serves 8 to 10