Saturday, March 23, 2013

Cheese Blintzes with Strawberry Sauce



This recipe has been with me for years. I have no idea where it came from, but I do know it is divine! It is a great make ahead and heat dish for Easter Brunch and company.

Crepes:
1 c milk
¼ c cold water
2 large eggs
1 c all-purpose flour
2 T sugar
Pinch salt
3 T unsalted butter, melted

Cheese Filling:
1 ½ c ricotta cheese
4 oz cream cheese, softened
1 large egg
3 T confectioners' sugar
1 T lemon juice

Strawberry Sauce:
1 quart strawberries, sliced
¼ c sugar
¼ c water
1 teaspoon cornstarch

Unsalted butter, melted for making blintzes
Powdered sugar, for dusting



Whisk the milk, water, eggs, flour, sugar, and salt together until the batter is smooth with no lumps. Mix in the melted butter. Refrigerate batter for 1 hour to let it rest.

For the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Refrigerate this as well until you’re ready to assemble the blintzes.

For the sauce: Mix the strawberries, sugar, water, cornstarch, and lemon juice in a small pot over medium heat. Simmer and stir gently until the berries release their natural juices. The consistency should be a bit chunky, it will thicken up when it cools down.

Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour ¼ c batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned on the first side, then flip it. Cook it on the other side for 30 seconds - 1 minute. Flip onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them warm.

Preheat the oven to 400 degrees F.

Spoon about ¼ c of the cheese filling along the lower third of the crepe. Roll the crepe and place it in a 9x13” baking dish seam side down. Continue until the pan is full.

When you’re done, brush all the crepes with melted butter. Bake for 10-12 minutes to warm up and brown a little on top. Watch carefully. Pour the strawberry sauce on top, dust with powdered sugar, and serve hot.

If you are not going to make them immediately, put them in the fridge, and then thaw to room temperature. Bake them in the 400 degree oven as above, possibly adding a little more time to heat them through.