Curried kale with roasted butternut squash on farro. #sundayalready #falltimes

A quick stop in Chinatown for a red bean bun! (at Tai Pan Bakery 大班)

Egg sandwich, radish quinoa salad and fruit! #Brunchtime

nothing like a mountain of peas, what lies ahead for these little ones is to be determined…

One of my favorite things is to watch Chinese butchers clever through 1/2 a marinated soy chicken. The sound of the thumps can almost drown out the noisy market…almost…

Sunday Morning Brunch

raspberry blintz

Every Sunday it’s a ritual that H and I enjoy a slow morning with Don Draper on Mad Men followed by a homemade brunch where we don’t have to battle the J train and sea of hungry New Yorkers. A few weekends ago, we had a delicious honey ricotta crepe at a little Park Slope coffee shop called Crespella. I was inspired by the perfectly chewy and crisp texture of that crepe and H’s longing for blintzes from college (blintzes in the dining hall, can you imagine?!) to whip up my own version of honey ricotta blintzes.

Honey Ricotta and Raspberry Jam Blintz
serves 2

Crepes
1 cup flour
1 cup soy milk
2 eggs
2 tablespoons water
1 tablespoon sugar
1 teaspoon baking powder
3 tablespoons vegetable oil

Honey Ricotta Filling
1 cup ricotta cheese

½ cup mascarpone cheese
2 tablespoon honey

For assembly
Your favorite jam— I used raspberry
little bit of extra honey

For the crepes: place all the ingredients (except the 3 tablespoons vegetable oil for cooking the crepes) in a bowl and process with a hand immersion blender. Process until smooth.

Heat a skillet (at least 8” in diameter) over medium high heat and generously grease with vegetable oil. Pour enough to just coat the pan. Using a soup ladle, pour in the crepe batter and swirl the pan to make a circle. Cook each crepe for 30 seconds on each side.

Pile cooked crepes on a plate with a warm towel over it to them keep warm and from drying out.

For the honey ricotta filling: mix all the ingredients in a mixing bowl until thoroughly combined.

Finishing up the blintzes: scoop the honey ricotta filling and a spoonful of raspberry jam onto the lower section of each crepe. Roll up like you are making a burrito. The bottom flap goes over the filling, the two sides fold in, and then roll the blintz away from you to close.

Heat some vegetable oil in a skillet and cook the blintzes until golden brown, about 2 minutes on each side.

Drizzle with some honey on top and if you have some fresh berries top it off with some of that too!

raspberry blintz tablescape

There is something so satisfying about cutting into these blintzes and watching the gooey cheesy, jamy filling ooze out and mix with the honey. Also, if you want to really complete this breakfast experience, chase it down with a nice cup of iced coffee.