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Baked Blintzes with Fresh Blueberry Sauce

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!
Course Breakfast, Brunch
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10
Author Debby - www.AFeastfortheEyes.net

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 9x13 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

NOTE: This makes a lot! You can cut this recipe in half.
I also made the filling and the blueberry sauce the night before.
Recipe Source: Ina Garten, Back to Basics