Serves 2
45 min
Strawberry Blintzes
Recipe GLPRb9789bec05cf1a
Delicate crêpes filled with a light ricotta and strawberry mixture, baked until warm and tender, then topped with fresh strawberry sauce and a touch of cream. A classic brunch favorite that's elegant yet simple to prepare.
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Ingredients
4 medium/large Prepared crêpes or thin pancakes
1 cup Ricotta cheese
1½ heaping cups Fresh or frozen strawberries
2 tablespoons Strawberry jam or sugar, for sweetening
Heavy cream or crème fraîche
1 tablespoon Butter, for greasing the baking dish
Directions
Prepare your crêpes according to your preferred recipe or use store-bought crêpes if time is limited.
In a food processor, combine half of the strawberries (about ¾ cup) with the ricotta cheese and pulse until smooth and well blended.
Add strawberry jam or sugar to the ricotta mixture to taste, blending again until the filling is evenly sweetened and creamy.
Spoon about 2 tablespoons of the ricotta-strawberry filling onto the center of each crêpe, then fold in the sides and roll or fold the top over to enclose the filling securely.
Grease a baking dish with butter. Place the filled blintzes seam-side down in the prepared dish.
Bake uncovered at 400°F for 12 to 15 minutes, until the blintzes are heated through and lightly golden.
While the blintzes bake, place the remaining strawberries (about ¾ cup) in a food processor with 1 to 2 tablespoons of jam or sugar and pulse until you reach your desired sauce consistency—chunky or smooth.
Remove the blintzes from the oven and transfer to serving plates. Top each blintz with a spoonful of the fresh strawberry sauce and a drizzle of cream.
