Whenever I see Cheese Blintzes on a menu, it’s very hard for me to resist ordering them. I love the delicate crepes, stuffed with sweetened ricotta cheese filling, then folded up (like a burrito) and fried in butter until golden– then topped with sour cream and fresh berries. Is it breakfast or a dessert? I say it’s both! This recipe is more of a “casserole” version with a lot less work, and it tastes just as good!
The last time I made, and blogged this recipe was in July of 2009. I shot it with my old point-and-shoot camera. I decided to make this recipe, again and to update the photos. I cut all of the ingredients in half (I was feeding three people), and to update the photos.
I’ve made cheese blintzes before, and they do take more time and effort– given that you have to make the crepes first! It’s not hard, but definitely some extra steps. With this recipe, there are no crepes to make– just a batter that is poured into a baking pan. How easy is that?! This recipe did not disappoint any of us. This is definitely worth making for your family. I found this recipe in Ina Garten’s cookbook “Back to Basics” (which is one of my favorites).
I have posted a few of Ina Garten’s recipes from her newest cookbook “Back to Basics“, and I still have a few more I am anxious to try. I discovered this recipe the same day that I decided to make her Tomato and Goat Cheese tart.
Using an offset spatula , I gently spread the top layer of batter, and returned this to the oven for about 30 minutes–until golden brown.
TASTING NOTES: I think this a brilliant way of making cheese blintzes without all the work of making crepes, which I have made and posted here.I would describe this version of blintzes as resembling an Italian Ricotta Style Cheesecake. I think this recipe is perfect to bring to a potluck buffet. It makes a beautiful presentation and it’s not over-the-top sweet.
I think that one could easily substitute cream cheese for the mascarpone. I won’t judge!
Baked Blintzes with Fresh Blueberry Sauce
Ingredients
BLUEBERRY SAUCE:
- 3/4 cup freshly squeezed orange juice from about 3 oranges
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 pounds fresh blueberries
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
BATTER:
- 1 1/4 cups milk
- 2 tablespoons sour cream
- 4 tablespoons unsalted butter melted
- 1 teaspoon pure vanilla extract
- 4 extra-large eggs
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
FILLING:
- 24 ounces ricotta cheese (3 cups)
- 8 ounces mascarpone cheese
- 2 extra-large eggs
- 1/3 cup sugar
- 1 tablespoon grated lemon zest from about 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
Instructions
For the Blueberry sauce:
- Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened.
- Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool.
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan.
For the pancake batter:
- Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set.
For the filling:
- Whisk all the ingredients together in a large bowl until thoroughly combined.
- Spread over the baked layer
- Next, carefully spoon the remaining pancake batter over the cheese layer.
- Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set.
- Remove from the oven and let stand 10 to 15 minutes.
- Cut into squares and serve with blueberry sauce.
Notes
I LOVE blueberries and this looks like a great dessert to transport. I bet it was a big hit with everyone, it sounds really tasty.
Oh surrogate mother of mine! I'm in Heaven. These look nothing like i thought they would- they look better!
I have about a cup and a half of blueberries left so I can definitely make the sauce. But I don't have any cream cheese- doh! very soon though…
Thank you for dedicating this post to me- you are too sweet.
miss you already,
Monica
Oh, and I just bought a whole box of fantastic looking blueberries! This may be the weekend project!
Speechless.. so delicious Debby!! What an awesome use of blueberries!! I bet it was received well by all!!XXOO
I do love mascarpone .. but you're right that it is pricey, and I have to think a few times before I can commit to recipe that includes it. But THIS version of blintzes is completely new for me, and definitely worthwhile to try out … especially since I'll be having company over for a few days. Thks!!!
Oh yum, that blueberry sauce sounds SO delicious!
Send me one too 🙂 This looks great. I have been really getting into blueberries this summer!
What a wonderful light breakfast dish! I'll take mine with a nice cup of coffee!
Hi…found you through Jain's blog, wonderful looking blog and we love anything Ina and anything blueberry….
I'm trying this recipe for the first time this week and was looking online for a recipe so I could link it from my blog. I hope you don't mind a little traffic from my blog 🙂
This is a very tasty recipe, its light, moist and you can serve a big crowd for sure!
I tried this dish at a friend's house a few years ago and it was the best thing I had ever eaten. I have never tried making blintzes but make the blueberry sauce often from Ina's book.
The blintzes you have made looks divine!
I love Ina Garten.
I just watched this recipe made on Barefoot Contessa and wanted to see it done "in real life" by a terrific blogger so I searched and was delighted to find you! I've missed checking in on your adventures!
Always my best,
Janet
Looks delicious! I love baked pancakes, this variation sounds awesome, especially with blueberries. 🙂
This looks luscious!
I've heard a lot about blintzes lately for some reason. But I'VE NEVER HAD ONE. Sad. Love that yours are baked and smothered in blueberries!