Very Berry Cheese Blintzes
Submitted by nyqte
Homemade crepes filled with a vanilla ricotta and cream cheese filling, baked golden, and topped with fresh mixed berries. These lighter cheese blintzes are brunch royalty.
YIELD
12 blintzesPREP
20 minCOOK
15 minREADY
35 minBlintzes are one of those brunch dishes that look incredibly impressive but are really just crepes with a cheese filling and a trip through the oven.
The crepes here get a nutritional boost from wheat germ blended right into the batter, giving them a slightly nutty flavour and golden colour. The filling is a smooth blend of ricotta, cream cheese, sour cream, and vanilla with more wheat germ for texture.
Fold them up, brush with a little melted margarine, bake until warm, then pile on fresh strawberries, blueberries, or raspberries and a dollop of sour cream. They’re lighter than traditional blintzes but every bit as satisfying.
Variations
- Add a teaspoon of lemon zest to the filling for a bright citrus note.
- Swap berries for sliced peaches or nectarines in summer.
- Drizzle with warm maple syrup instead of topping with sour cream.
Pro Tips
- Let the crepe batter rest 10 minutes before cooking. This lets the flour hydrate and the crepes come out smoother.
- Cook crepes on one side until the top looks dry, then just 20 seconds on the other. Overcooking makes them brittle and hard to fold.
- Assemble the blintzes the night before and refrigerate. Bake them cold in the morning for a stress-free brunch.
- The crepes freeze beautifully for up to 3 months stacked between waxed paper.
Ingredients
Directions
Prepare crepes: In blender or food processor, combine all crepe ingredients.
Cover and blend about 1 minute, or until smooth.
Pour batter into bowl; let stand 10 minutes to thicken slightly.
Heat 7- to 8-inch nonstick skillet over medium-high heat; grease lightly.
For each crepe, pour scant ¼ cup batter into hot skillet.
Immediately tilt pan to coat bottom evenly with thin layer of batter.
Cook 45 seconds, or until top looks dry.
Turn crepe; continue cooking about 20 seconds longer.
Stack cooked crepes between sheest of waxed paper.
(Crepes may be wrapped securely and frozen up to 3 months.
Thaw overnight in the refrigerator.)
Preheat oven to 400℉ (200℃).
Lighty spray 13- by 9-inch baking dish with cooking spray or grease lightly.
Prepare filling.
In medium bowl, combine ricotta cheese, cream cheese, sour cream, wheat germ, sugar and vanilla; mix well.
Spoon about 2 tablespoons filling onto center of each crepe.
Fold two sides of crepe over filling; fold up ends to form rectangle.
Plate blintzes in prepared baking dish; brush lighty with melted margarine.
Bake 10 to 15 minutes, or until heated through.
To serve, top each blintz with fresh berries and additional sour cream; sprinkle with wheat germ.
NOTE: Blintzes may be covered tightly and refrigerated several hours or overnight until ready to bake.
Uncover; proceed as recipe directs.
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