Chocolate Raspberry Blintzes Recipes

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CHOCOLATE RASPBERRY BLINTZES



Chocolate Raspberry Blintzes image

It's a minor adjustment to the cheese blintzes located on the website. Sour cream complements the blintzes for dipping.

Provided by Tyni

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 40m

Yield 8

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
⅓ (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
½ (8 ounce) package mixed berry cream cheese, softened
1 tablespoon milk
2 teaspoons vanilla extract
½ cup butter, melted
1 cup white sugar
2 tablespoons ground cinnamon
1 loaf sliced white bread, crusts removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
  • Pour melted butter into a shallow bowl.
  • Combine sugar and cinnamon in a separate shallow bowl.
  • Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
  • Bake in the preheated oven until lightly golden, 15 to 20 minutes.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 67.6 g, Cholesterol 74.6 mg, Fat 31.1 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 16.3 g, Sodium 619.3 mg, Sugar 37.8 g

CHOCOLATE BLINTZES WITH CHOCOLATE WHIPPED RICOTTA-ALMOND FILLING AND WARM CHERRY SAUCE



Chocolate Blintzes with Chocolate Whipped Ricotta-Almond Filling and Warm Cherry Sauce image

Provided by Bobby Flay

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 22

2 cups fresh ricotta, drained in a cheesecloth-lined strainer set over a bowl for at least 4 hours
3 tablespoons powdered sugar
2 tablespoons unsweetened Dutch process cocoa powder, such as Valrhona
1/2 teaspoon pure vanilla extract
1 ounce bittersweet chocolate, finely grated
1/4 cup slivered toasted almonds
1/3 cup sugar
2 eggs
2 cups milk
3 tablespoons unsalted butter, melted, plus more for cooking
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch process cocoa, such as Valrhona
1/2 teaspoon sea salt
Warm Cherry Sauce, recipe follows
Powdered sugar
Fresh mint sprigs
16 ounce bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
1/4 cup kirsch
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/8 teaspoon almond extract

Steps:

  • For the ricotta filling: Whisk together the ricotta, powdered sugar, cocoa powder and vanilla extract until light and fluffy. Fold in the chocolate and almonds. Cover and refrigerate for at least 1 hour and up to 8 hours.
  • For the blintzes: Whisk together the sugar and eggs until pale. Whisk in the milk and butter. Sift the flour, cocoa powder and salt onto a piece of waxed paper. Add the sifted ingredients to the wet ingredients and whisk until smooth. Cover and refrigerate for at least 1 hour and up to 24 hours.
  • Heat a skillet over medium heat and melt a little butter. Ladle a scant 1/4 cup batter into the skillet. Tilt to swirl the batter so it covers the bottom of the skillet. Cook on one side until small air bubbles form, the top is set and the bottom is golden brown. When done, carefully loosen the edges of the crepe, flip over and cook for 30 seconds longer. Slip out of the skillet onto a plate. Butter the skillet as needed and repeat until all the batter is used.
  • Turn each crepe so the golden brown side is up. Place 3 tablespoons ricotta filling in the middle in a 3 by 2-inch-wide mound. Roll once to cover the filling. Fold the sides into the center and continue rolling until completely closed. Repeat with the remaining crepes. You may have leftover filling; don't overfill.
  • Serve 2 blintzes per plate. Spoon some of the Warm Cherry Sauce over, sprinkle with powdered sugar and garnish with mint sprigs.
  • Combined the reserved cherry juice, kirsch and enough cold water to measure one total cup of liquid.
  • Whisk together the sugar and cornstarch in a small saucepan until no lumps remain. Gradually whisk in the cherry juice mixture and cook over high heat until the mixture comes to a boil. Add the cherries and continue cooking until the sauce has thickened, stirring occasionally, about 5 minutes, remove from heat and add the lemon juice and almond extract. Serve hot or warm.

CHOCOLATE RASPBERRY BLINTZES



Chocolate Raspberry Blintzes image

It's a minor adjustment to the cheese blintzes located on the website. Sour cream complements the blintzes for dipping.

Provided by Tyni

Categories     Crepes and Blintzes

Time 40m

Yield 8

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
⅓ (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
½ (8 ounce) package mixed berry cream cheese, softened
1 tablespoon milk
2 teaspoons vanilla extract
½ cup butter, melted
1 cup white sugar
2 tablespoons ground cinnamon
1 loaf sliced white bread, crusts removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
  • Pour melted butter into a shallow bowl.
  • Combine sugar and cinnamon in a separate shallow bowl.
  • Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
  • Bake in the preheated oven until lightly golden, 15 to 20 minutes.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 67.6 g, Cholesterol 74.6 mg, Fat 31.1 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 16.3 g, Sodium 619.3 mg, Sugar 37.8 g

BLENTY OF BLINTZES



Blenty of Blintzes image

It's an easy to make casserole version of cheese blintzes. Great for brunch, lunch or as a side dish to an entree. Excellent served hot with sour cream, homemade jam or fresh berries. This recipe is from a dear family friend -- Sona Silberman.

Provided by Sherbg

Categories     Breakfast and Brunch     Crepes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 ¼ cups all-purpose flour
1 teaspoon baking powder
½ cup butter, softened
3 tablespoons white sugar
2 eggs
¾ cup milk
1 (16 ounce) container cottage cheese, creamed
2 tablespoons butter, softened
1 egg
1 tablespoon sour cream
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch baking dish.
  • In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk. In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt.
  • Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture.
  • Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 30 g, Cholesterol 158.5 mg, Fat 26.4 g, Fiber 0.7 g, Protein 16.4 g, SaturatedFat 15.8 g, Sodium 741.7 mg, Sugar 8.2 g

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