Looking for a culinary showstopper for your next brunch or family breakfast? Then cheese blintzes are just the sweet surprise that your table has been missing. Delicately scented with vanilla and lemon zest, ricotta and cream cheese give these crepe-like pancakes a luscious lift. Serve with a generous topping of strawberry-rhubarb chutney and powdered sugar.
Servings
6
Prep Time
15 minutes
Cook Time
30 minutes
Author:
La Tourangelle
Looking for a culinary showstopper for your next brunch or family breakfast? Then cheese blintzes are just the sweet surprise that your table has been missing. Delicately scented with vanilla and lemon zest, ricotta and cream cheese give these crepe-like pancakes a luscious lift. Serve with a generous topping of strawberry-rhubarb chutney and powdered sugar.
Ingredients
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup milk
-
1/4 cup cold water
-
2 Tbs La Tourangelle Organic Canola Oil
- 1 Tbs sugar
-
1/2 tsp salt
-
1/4 tsp vanilla extract
-
1 1/2 cups ricotta cheese, strained if wet
-
1/2 cup cream cheese
- 1 lemon, zested
- 1 egg
-
2 Tbsp confectioners sugar
- 1 pinch salt
- 2 cups strawberries, trimmed and halved
- 1 cup rhubarb, chopped
- 1/2 cup dried cranberries
- 1/2 cup water
- 4 tablespoons light brown sugar
- 2 tablespoons white wine or sherry vinegar
For the batter:
For the filling:
For the strawberry-rhubarb chutney:
Directions
For the blintzes:
- Place 3 eggs, flour, milk, water, Canola Oil, sugar, salt and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
- Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
- Heat a 10-inch, non-stick skillet over medium-high heat. Spray Canola Oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
- Preheat oven to 325 degrees F (165 degrees C). Lightly coat a baking dish with Canola Cooking Spray.
- Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
- Generously coat skillet with Canola Oil and bring to medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to coated baking dish.
- Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with powdered sugar.
For the strawberry-rhubarb chutney:
- Combine all ingredients in a saucepan.
- Bring to a simmer over medium heat.
- Reduce heat to low, cover and simmer for another 10 minutes or until the rhubarb is tender and the fruit is all broken down and chunky.
- Serve on the side or drizzle over the top of the blintzes.