Ingredients
Crepes:
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup flour
- Unsalted butter
Cheese Filling:
- 1/2 cup chilled heavy cream
- 1/2 cup ricotta
- 8 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon freshly grated orange zest
- Confectioners' sugar
Broiled Pineapple:
- 1/3 cup light brown sugar
- 1 cup toasted macadamia nuts, coarsely chopped
- 4 tablespoons butter, melted
- 1 whole pineapple, peeled and sliced
Directions
Crepes: Whisk the eggs and milk together in a medium bowl. Whisk in the salt, granulated sugar, and flour. Set aside for 30 minutes.
Set the oven to 200 degrees F. and put a platter in the oven to heat.
Melt about 1/2 teaspoon of butter in a nonstick 8 to 10-inch skillet over medium heat. When it foams, pour or ladle in about 2 tablespoons of batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up.
Cheese Filling: Whip the cream until stiff and refrigerate. Mix the ricotta and cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until as smooth as possible (it will remain a bit grainy, from the ricotta). Add the sugar, vanilla, and zest and mix. Fold in the whipped cream. Refrigerate until ready to serve.
Broiled Pineapple: Mix the sugar, nuts, and butter. Sprinkle on top of the pineapple slices and broil.
Remove the crepes from the oven. One by one, spread each crepe with the cheese filling and roll up like a cigar. Sprinkle with confectioners' sugar and serve with broiled pineapple.
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By tlg71567
Cambridge, OH
on May 06, 2012
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The filling was delicious, but it does not work for blintzes. It melted out all over the pan. I would use it as a crepe filling, but try something else for blintzes.
By mtopkis_675811
new york, NY
on June 06, 2009
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I'm sure these are delicious, but they are NOT blintzes. The filling is both way too sweet and not dense enough, and a real blintze is A folded like a package (meaning the ends are folded in and B fried (or baked in butter after being filled. My grandmother, a classically terrible Jewish cook, made two things very well, and blintzes were one of them; she would plotz if she could see this recipe, and we won't even talk about the fakakte pineapple. You want a topping, that's why God made sour cream.
By dorkallie
Gainesville, FL
on December 21, 2006
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these were great. the are defenitely sweet an rich. more like a dessert. there were plenty leftover. i just saved the filling seperately from the crepes. everyone raved and they were very easy to make.
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