Ricotta and Orange Blintzes with Strawberry Sauce

Total Time:
2 hr 20 min
Prep:
40 min
Inactive:
1 hr
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • Crepes:
  • 1 cup milk
  • 1/4 cup cold water
  • 2 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • Pinch kosher salt
  • 3 tablespoons unsalted butter, melted, plus more to cook crepes
  • Cheese Filling:
  • 1 1/2 cups ricotta cheese
  • 4 ounces cream cheese, softened
  • 1 large egg
  • 3 tablespoons confectioners' sugar
  • 1 orange, zest finely grated
  • Strawberry Sauce:
  • 1 quart strawberries, hulled and sliced
  • 1/4 cup sugar
  • 1/4 cup water
  • 1 teaspoon cornstarch
  • 1 orange, zest finely grated
  • Unsalted butter, melted for sauteing blintzes
  • Confectioners' sugar, for dusting
Directions

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Homemade Ricotta

    Recipe courtesy of Food Network Kitchen