Better-Than-Ihop Cheese Blintzes

• Pancakes
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons sugar
• 1 tablespoon melted butter
• 1 egg, beaten
• 1 cup milk
• Ricotta cheese filling
• 1 cup ricotta cheese
• 1 egg, beaten
• 1/4 cup sugar
• 1/4 teaspoon nutmeg
• TOPPING:
• 1/3 cup raspberry preserves
• 2 tablespoons balsamic vinegar

1. Whisk together flour, sugar, salt and baking powder. Set aside.
2. Beat together egg, milk and butter until well blended. Stir wet ingredients into dry, until well blended.
3. Film a non-stick saute pan with oil or non-stick spray.Heat over medium high heat.
4. Pour in about 1/3 cup of batter, to make a 8 or 9-inch thin pancake. Cook until brown on one side, about 1 minute, and flip to brown reverse. Stack pancakes on a plate and keep warm.
5. Blend cheese, egg, sugar and nutmeg until creamy.
6. Divide among pancakes, and roll pancakes around filling. Plate seam side down.
7. Heat preserves and balsamic vinegar. Serve as a sauce for blintzes.

flour, baking powder, salt, sugar, butter, egg, milk, ricotta cheese filling, ricotta cheese, egg, sugar, nutmeg, raspberry preserves, balsamic vinegar

Taken from food52.com/recipes/10297-better-than-ihop-cheese-blintzes (may not work)