1/2 Photos of Cheese Blintzes With Strawberry-Rhubarb Compote
1 hr 30 mins
Not for the inexperienced cook, but a fun brunch item to watch and learn how.
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Units: US | Metric
- 2 eggs, beaten
- 1 cup 2% low-fat milk
- 1 cup all-purpose flour
- 2 tablespoons Grand Marnier (orange flavored liquor)
- cooking spray
- 6 ounces low-fat ricotta cheese
- 6 ounces mascarpone cheese
- 1 teaspoon sugar
- 3/4 teaspoon vanilla extract (or orange liquor)
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
- 2Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk if necessary.
- 3Using a 8-10" nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary.
- 4When the crepes pull away from the edge of the pan in about 20 seconds, remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.
- 5FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
- 6ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
- 7Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you.
- 8Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
- 9COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape.
- 10Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
- 11TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
- 12In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft.
- 13TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.
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Nutritional Facts for Cheese Blintzes With Strawberry-Rhubarb Compote
Serving Size: 1 (394 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 511.3
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 3.8 g
- Cholesterol 80.7 mg
- Sodium 195.5 mg
- Total Carbohydrate 102.4 g
- Dietary Fiber 4.3 g
- Sugars 74.5 g
- Protein 11.4 g
The following items or measurements are not included: