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 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Servings 10
Author Debby - www.AFeastfortheEyes.net
Ingredients
BLUEBERRY SAUCE:
3/4cupfreshly squeezed orange juice from about 3 oranges
2/3cupsugar
1tablespooncornstarch
2poundsfresh blueberries
1teaspoongrated lemon zest
1tablespoonfreshly squeezed lemon juice
BATTER:
1 1/4cupsmilk
2tablespoonssour cream
4tablespoonsunsalted buttermelted
1teaspoonpure vanilla extract
4extra-largeeggs
1 1/3cupsall-purpose flour
2tablespoonssugar
1tablespoonbaking powder
FILLING:
24ounces ricotta cheese(3 cups)
8ouncesmascarpone cheese
2extra-large eggs
1/3cupsugar
1tablespoongrated lemon zest from about 2 lemons
2tablespoonsfreshly squeezed lemon juice
1/2teaspoonpure vanilla extract
1teaspoonkosher 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