Orange Ricotta Blintzes with Strawberry Topping

Sunday, December 13, 2009


I promised a recipe a couple of weeks ago, but I had a few things I wanted to figure out before I posted it. I went looking for a recipe for orange cheese blintzes after a fabulous anniversary brunch with Pete, and found this one, which I adapted to meet my specifications.

The result is a blintz with a lovely creamy filling that hints of orange and spices. I top my blintzes with a strawberry topping - spun out of thin air usually, but I've listed the approximate proportions and instructions for you here.

It's a little time-intensive (which I hate), but I've been absolutely craving them, so we've had them three times in the last week. Ahem.

Do enjoy.
Crepes:

2 large eggs
3/4 cup milk
1/2 cup flour
butter for pan

Beat mixture until smooth. Melt butter in 10-inch non-stick pan. Spoon 2 TBS mixture into pan, spreading to a round crepe shape. Let cook 3-5 minutes, until small air bubbles push up from bottom. Flip crepe out of pan onto paper towel. Repeat until mixture is finished, separating crepes with paper towels.
*Note: Crepes can be made ahead and refrigerated for use at a later time.
Filling:

1 egg
1/2 cup cream cheese
1/2 cup ricotta cheese
1 TBS sour cream
1 TBS sugar
1/2 tsp orange zest
1/4 tsp vanilla
1/4 tsp cinnamon
dash ground cloves
dash nutmeg
dash salt

3 TBS butter, melted

Mix all ingredients except butter, leaving some small chunks of cream cheese in the mixture.
Brush a large bread pan with melted butter.

Spoon 2-3 TBS filling into finished crepe. (Mixture will be runny - don't panic.) Fold crepe neatly into an envelope around filling. Place in pan. Repeat until pan is full, lining blintzes neatly against one another. (I do six blintzes to a pan.)

Bake at 400 degrees for 15 minutes.
Topping:

1 1/2 cups frozen strawberries
1 TBS sugar
1/4 tsp vanilla
dash cinnamon
2 TBS water

Place ingredients in pan over high heat, watching so sugar doesn't burn. Cover. Cook until berries are soft and mixture is slightly thickened. Pour topping over finished blintzes.
Garnish with powdered sugar, berries, mint, whipped topping, orange peel - whatever floats your boat.





(Image © Informal Moments Photography)

12 comments:

nAncY said...

i can almost taste it by lookinmg at the photo...

Amber@theRunaMuck said...

Can seeing that picture be one of my #onethousandgifts? Glory be! The Lord has given us creative pallets.

Lyla Lindquist said...

My, how the nature of cravings has progressed since my belly was doing the full-of-baby thing.

Christy said...

Love your new haircut! And those blintzes look absolutely delicious! :-)

Undeserving said...

Oh. Wow.

Becky@ Daily On My Way To Heaven said...

Beautiful picture, yummy blintzes..I promise I will make them.

That is one of the reasons I loved being pregnant!Craving, cooking, eating all with such intensity...

Thank you for sharing.

S. Etole said...

Those look wonderful ... and so does your new haircut.

Corinne said...

Oh yum...

Feather said...

love the new picture, girlfriend! from the previous comments, it looks like you got a new cut? very cute.

i can't promise to make these. crepes scare me. actually, anything that involves more than adding cheese to cooked noodles scares me! i'd definitely eat it, though!

April@The 21st Century Housewife said...

I can see why you have been craving these! Thanks for sharing the recipe - I'll look forward to giving it a try.

Self Sagacity said...

Oh my! This looks so delicious! I will try this one day.

Kathleen said...

This 'sinceriously' makes the little thing under my tongue wiggle and wag. Oh my. [salivate]

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