Cheese Blintzes With Strawberry-Rhubarb Compote

Recipe by 2Bleu
READY IN: 1hr 30mins




  • BLINTZES: 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.
  • Stir 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.
  • Using 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.
  • When 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.
  • FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
  • ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
  • Fold 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.
  • Fold 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.
  • COOK: 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.
  • Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
  • TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
  • In 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.
  • TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.