RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE
Provided by Tyler Florence
Time 2h20m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
- Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
- Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain 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 1/4 cup 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, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
- Assembly: Preheat the oven to 400 degrees F.
- Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.
FRUIT-TOPPED BLINTZES
My mother is a wonderful cook who always likes to prepare (and improve on!) dishes she's sampled at restaurants. That's what I did with these blintzes, and my family loves my fruity version even more than the original.
Provided by Taste of Home
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat eggs. Add flour, cornstarch and salt; stir until smooth. Stir in milk. , Heat a lightly greased 8-in. nonstick skillet; pour 1/3 cup batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Keep in a warm oven, covered with foil. Repeat with remaining batter. , For filling, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Place about 2 tablespoons in the center of each blintz; overlap sides and ends on top of filling. Place folded side down. Serve with pureed berries; garnish with whipped cream and fresh berries if desired.
Nutrition Facts : Calories 340 calories, Fat 19g fat (10g saturated fat), Cholesterol 283mg cholesterol, Sodium 237mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 0 fiber), Protein 14g protein.
STRAWBERRY BLINTZES RECIPE - (4.4/5)
Provided by Foodiewife
Number Of Ingredients 21
Steps:
- Combine the milk, water, eggs, flour, salt and sugar in a bowl (or blender) Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the bowl and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite. CHEESE FILLING: In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes. Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. SAUCE: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down. CREPES: Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. ASSEMBLY: Preheat the oven to 400°F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Set the blintzes into the pan, and brush lightly with melted butter. Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. OPTIONAL: Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve right away.
CREPES WITH CHEESE BLINTZ AND FRESH STRAWBERRIES
This fabulous French breakfast looks really fancy, but is oh so simple! You will love the rich, creamy cheese combined with the fruity sweetness of fresh strawberries, all wrapped in a delicate French crepe and drizzled with light sour cream sauce! Ooo la la!
Provided by Adopted Parisian
Categories Breakfast
Time 30m
Yield 12 crepes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Create filling and toppings first.
- BLINTZ: Combine ricotta and sweetener. Cover and place in fridge.
- TOPPING: Combine sour cream and sweetener. Cover and place in fridge.
- FRUIT: Wash strawberries, remove stems and slice. Cover and place in fridge.
- CREPES: Combine all crepe ingredients with a whisk until smooth.
- Heat a lightly greased 6-8 inch skillet over medium-high heat. Remove from heat.
- Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
- Slide finished crepes onto paper towels. Spoon equal amount filling down center of each crepe.
- Fold in ends, then sides, roll.
- Top with fresh strawberries, drizzle with sour cream topping. Bon appetite!
Nutrition Facts : Calories 315.4, Fat 13.1, SaturatedFat 7.1, Cholesterol 105.9, Sodium 220.6, Carbohydrate 40.6, Fiber 1.5, Sugar 15.2, Protein 9.3
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HOW TO MAKE BLINTZES PERFECTLY EVERY TIME - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 8 mins
- Prepare the Batter. In a small bowl, whisk together the milk, eggs and melted butter. Next, add the flour and salt; and mix well until smooth and no lumps remain.
- Make the Filling. While the batter chills, prepare the cheese filling. In a food processor, blend the cottage cheese until smooth. Then, add the softened cream cheese, sugar and vanilla and pulse until creamy.
- Cook the Blintzes. When the batter is ready, remove it from the fridge and heat a lightly greased eight-inch nonstick skillet over medium heat. Then quickly pour two tablespoons batter into the center of the hot skillet.
- Flip. Next, carefully flip the blintz over. For best results use a thin, flexible silicone or rubber spatula. (See which spatula our Test Kitchen loves).
- Allow Blintzes to Cool. Remove the cooked blintzes to a wire rack. Repeat step three with the remaining batter. When all the blintzes have been cooked, stack them with waxed paper, parchment or paper towels in between.
STRAWBERRY BLINTZES (CREPES) RECIPE - PINCH OF YUM
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- In a food processor, blend half of the strawberries with the ricotta cheese. Add a little sugar or strawberry jam to sweeten (to your desired tastes).
- Fill the crepes with 2 mini scoops of the ricotta cream mixture, and fold them over on the tops and sides. Place them in a greased baking dish, seam side down. Bake at 400 degrees for about 15 minutes.
- In the food processor, blend the rest of the strawberries with a little sugar or strawberry jam to make a strawberry sauce.
BLINTZES - FILLED WITH STRAWBERRIES AND CREAM • FOOD …
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- In the bowl of an electric stand mixer with the whisk attachment, add the milk, water, eggs, flour, sugar and salt. Whisk on medium until the batter is smooth and there are no lumps/flour pockets, about 30-60 seconds. Scrape down the sides of the bowl. With the mixer on the lowest setting, slowly add the melted butter in a steady stream stream, continue to mix until just incorporated. Transfer batter to medium bowl, cover with plastic wrap and chill for 1 hour {or over night} before using.
- In the clean bowl of an electric stand mixer with the paddle attachment, add the cream cheese and ricotta and beat until on medium until smooth, about 30-60 seconds. Add the powdered sugar and egg and mix on medium until just combined and not lumpy, about 30-60 seconds. Transfer mixture to a bowl, cover with plastic wrap and chill for 1 hour {or over night} before using.
- Preheat an 8-inch skillet over medium heat and brush with a little melted butter. Add a scant 1/4 cup of the crepe batter to the pan and swirl around to cover the bottom of the pan evenly, and pour any excess back into the bowl. Cook for 30-45 seconds, or until the crepe batter sets. Gently loosen the crepe and flip it with a rubber spatula, cook for 30 more seconds. The crepe should not be crisp, but flexible and light brown. Transfer the crepe to a plate and cover with a towel until ready to make into Blintzes. Repeat with the remaining crepe batter.
- Preheat oven to 400 degrees F. Place a crepe on a clean surface and add 1/4 cup of the filling wit the lower third of the crepe. Fold like you would a burrito {see picture above} by folding up the bottom edge of the crepe on top of the filling; then fold in the 2 sides. Roll the crepe to make a little burrito with the seam facing down. Set aside and assemble the remaining Blintzes. Brush the Blintzes with butter and add them to an over-safe skillet over medium heat. Cook the Blintzes in the skillet for 2 minutes per side, or until golden and crisp {you may need to do this in batches depending on how big your skillet is}.
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