How to Make Strawberry Blintzes
Impress your sweetheart--or your family and friends with strawberry blintzes. They are not hard, they just look complicated. We think you’ll like this recipe and even if you have never made crepes before, you can do this.
Strawberry blintzes are a rite of spring for many, an opportunity to make something special with the first fruits of spring. Now you can find strawberries in the grocery store all year and make strawberry blintzes any time.
Strawberry blintzes are made up of three parts:
- The crepes
- The strawberry filling
- The strawberry topping
If you think of it as three separate recipes, it won’t be overwhelming; each part is easy. After you have made the three parts, the blintzes are assembled and refried. Both the filling and the syrup call for fresh strawberries. If you are having company over or you have hungry teenagers, double this recipe.
Though this is not difficult, if you have never made crepes before, practice on the family before you invite company over. Your family will love you and with one experience under your belt, you’ll be ready for company.
To make the strawberry cream cheese filling:
1/2 of an 8-ounce package of cream cheese
1 cup ricotta cheese
3 tablespoons sugar
1 large egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1 cup cut-up strawberries
In a food processor, a blender, or with an electric mixer, blend the cream cheese, ricotta cheese, sugar, egg yolks, vanilla, and orange zest together until just smooth. Place the filling and the strawberries in the refrigerator until ready to use.
Tip: This recipe calls for uncooked egg. If you would prefer a substitute, use the equivalent in pasteurized eggs which are usually available in your grocer’s dairy case.
To make the strawberry topping:
3 cups strawberries, washed, hulled, and sliced
1/4 cup sugar
2 tablespoons orange juice
Mix the strawberries, sugar, and juice together in a food processor or blender until the sugar is dissolved and the strawberries are mashed. Some chunks should remain. Set aside in the refrigerator.
To make the crepes:
Tip! You’ll need a good nonstick pan to cook your crepes. Have used—and sell—a special crepe pan but an eight-inch nonstick frying pan works just fine. And we use the small frying pan often. It’s perfect for sautéing onions and mushrooms or just scrambling some eggs for a couple. (See how easy it is to make omelets with this pan.)
1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups milk
1/2 teaspoon vanilla extract
2 large eggs
1. Mix the flour, sugar, baking powder, and salt together in a medium bowl.
2. In a small bowl, whisk the milk, extract and two eggs together. Add the liquids to the flour mixture and whisk together until smooth.
3. Heat a small skillet or crepe pan until medium hot. Melt some butter in the pan. Pour about a quarter cup of the batter into the preheated pan. Immediately tip and rotate the skillet so that there is a thin coating of batter over the bottom of the pan. Cook until it is light-colored on one side and turn and cook on the second side. Remove the cooked crepe to a plate. Repeat, stacking the crepes between sheets of waxed paper. Cover them to keep warm. This recipe should make 10-12 eight-inch crepes.
Tip! The secret to cooking crepes is to rotate the pan to spread the batter as soon as it hits the hot pan.
To assemble the blintzes:
Place the crepes cooked side up. Place a heaping tablespoon of cream cheese filling and a heaping tablespoon of sliced strawberries on the bottom half of a crepe. Fold the bottom up. Fold the sides in. Then, roll the crepe up to form a rectangular packet. (See illustrations.) Cover and refrigerate until you are ready to cook your blitzes.
To fry the blintzes:
Melt two tablespoons of butter in the skillet or crepe pan. Place enough blintzes in thepan seam side down to fill the pan. Fry for about two minutes on each side or until golden and crisp. Keep the blintzes warm in the oven set at 250 degrees until ready to serve.
Serve with the strawberry topping.