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Ingredients
0 servings
For the crepe batter
1 cupflour
2eggs
1 ¼ cupmilk
⅓ cupwater
1 Tbspbutter
melted
salt
compote
for the
2 cupsblueberries
fresh, or frozen
0.5orange
juice of
salt
¼ cupsugar
1 tspcornstarch
8 ozcream cheese
at room temperature
7.5 ozfarmer’s cheese
can also use ricotta
½ cupgranulated sugar
1 tspfresh orange zest
½ tspvanilla
¼ tspcinnamon
2 Tbspbutter
cut into small pieces
powdered sugar
optional
sour cream
optional
Instructions
Step 1
First, make the blintz batter by blending all with a whisk or with an electric mixer, for a few minutes or until all of the lumps are smoothed out. Set aside.
Step 2
Next, make the compote. Add berries and orange juice to a saucepan and cook over medium heat, for a few minutes, stirring occasionally. Turn the heat down if it starts to boil.
Step 3
Add the sugar, cornstarch and salt to the compote and stir until well-combined. Continue cooking for the next 10-15 minutes, and as the compote cooks, muddle the berries with the back of a wooden spoon. Set aside to cool.
Step 4
Make the cheese filling by mixing all in a bowl with a wooden spoon. Stir until it’s thoroughly mixed, and a little chunky from the texture of the farmer’s cheese.
Step 5
Heat a frying pan over medium heat and coat with a teaspoon or two butter, oil, or a spritz of non-stick spray.
Step 6
Pour 1/4 cup of batter into the pan, or enough to coat the bottom of it evenly. As soon as the crepe is slightly browned around the edges and slightly detached from the pan, carefully flip it over using a spatula and cook the other side. Cook for 10-20 seconds on the other side, and remove to a plate to cool.
Step 7
Continue until all the batter is used, stack the finished crepes in a pile. You may need to add more butter or spray to the pan.
Step 8
Butter a baking dish and preheat the oven to 375.
Step 9
Assemble blintzes. Place a crepe on a flat surface (like a large plate), and place 2 Tablespoons of the cheese filling in the lower half of the circular crepe. Fold the bottom of the circle over the filling, and then fold the two sides of the crepe towards the center, over the filling, to prevent the filling from spilling out of the sides. Then roll up the bottom of the crepe until you’ve formed a burrito-like cylinder.
Step 10
Place the blintz in the baking dish, and continue rolling blintzes until you’ve run out. The baking dish should be full.
Step 11
Pour melted butter (about 3-4 Tbsp) over the blintzes and bake for 20 minutes.
Step 12
Serve warm, sprinkle with powdered sugar (optional) and top with compote and a dollop of whipped cream.
Notes
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