This is a Barefoot Contessa recipe which sounds wonderful because you bake the blintzes in a large casserole and then cut into squares vs. having to make individual pancakes. They are topped with a wonderful fresh blueberry topping. Would be wonderful for a brunch!!!
For the batter
- 1 1⁄4 cups milk
- 2 tablespoons sour cream
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 4 extra-large eggs
- 1 1⁄3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
For the filling
- 1 (24 ounce) carton ricotta cheese
- 8 ounces mascarpone cheese
- 2 extra-large eggs
- 1⁄3 cup sugar
- 1 tablespoon lemon zest (zest of 2 lemons)
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon kosher salt
Fresh Blueberry Sauce
- 3⁄4 cup orange juice, freshly squeezed (3 oranges)
- 2⁄3 cup sugar
- 1 tablespoon cornstarch
- 4 half-pints fresh blueberries
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice, freshly squeezed
- Preheat the oven to 350 degrees. Butter a 9 x 13 inch cake pan or baking dish.
- For the batter: place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. Pour half of the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
- Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese (use a measuring cup and pour batter into a spoon over the dish -- this will prevent the pancake batter from mixing in with the filling). Return the dish to the oven and continue baking 35-40 minutes, until the top is liqhtly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
- Blueberry Sauce: Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Makes 2 cups.