Strawberry
Blintzes
Strawberry
blintzes—impress your family or make them for guests.
We found some great
strawberries at the market. We needed something extra special to do
with them. So we made luscious strawberry blintzes. We think you’ll
like this recipe and even if you have never made crepes before, you
can do this.
These strawberry
blintzes are made up of three parts: the crepes, the strawberry filling,
and 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
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Directions
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.
Baker’s
note: 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
Directions:
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:
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
butter
Directions
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.
Baker’s
note: The secret to cooking crepes is to rotate the
pan to spread the batter as soon as it hits the hot pan. For blintzes,
undercook the crepes slightly since you will fry the blintzes after
assembly. A crepe
pan makes the job easier.
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 the
pan 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.
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