Strawberry Blintzes Recipe 445

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BAKED CHEESE BLINTZ CASSEROLE WITH STRAWBERRY SAUCE



Baked Cheese Blintz Casserole With Strawberry Sauce image

Make and share this Baked Cheese Blintz Casserole With Strawberry Sauce recipe from Food.com.

Provided by zeldaz51

Categories     Breakfast

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 18

8 ounces light cream cheese
15 ounces ricotta cheese
1 large egg
1 tablespoon sugar
1 teaspoon vanilla extract
1/2 cup butter, melted
1/4 cup sugar
6 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup orange juice
1 (16 ounce) package frozen strawberries with juice, thawed
2 tablespoons sugar
1 tablespoon cornstarch
1/4 cup orange juice
1 cup sliced fresh strawberries
1 tablespoon Grand Marnier (optional)

Steps:

  • Filling: In a medium bowl with an electric mixer, beat together all ingredients. Set aside.
  • Batter: Preheat oven to 350 degrees Fahrenheit. In another medium bowl, with an electric mixer and with clean beaters, beat butter, sugar, and eggs. Add flour, baking powder, baking soda, and orange juice and beat well.
  • Casserole: Pour half of the batter into a lightly sprayed or oiled 9 X 13 baking dish. Spoon Filling on top, spreading it around as much as possible. Pour remaining batter on top. Bake until firm and golden on top, about 50 minutes. Cut into squares and serve with Strawberry Sauce or a blueberry sauce.
  • Strawberry Sauce: In a food processor, slightly puree the thawed berries, including their juice. Transfer puree to a medium saucepan. Add remaining ingredients (except liqueur) and bring to a boil on medium-high, whisking, until thickened, about 4 minutes. Remove from heat, add fresh berries and liqueur. Let cool, then cover and refrigerate. Serve at room temperature.

Nutrition Facts : Calories 604.9, Fat 39.4, SaturatedFat 22.6, Cholesterol 323.3, Sodium 677.9, Carbohydrate 41.1, Fiber 1.1, Sugar 20.2, Protein 21.8

RICOTTA AND ORANGE BLINTZES WITH STRAWBERRY SAUCE



Ricotta and Orange Blintzes with Strawberry Sauce image

Provided by Tyler Florence

Time 2h20m

Yield 4 servings

Number Of Ingredients 19

1 cup milk
1/4 cup cold water
2 large eggs
1 cup all-purpose flour
2 tablespoons sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted, plus more to cook crepes
1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar
1 orange, zest finely grated
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange, zest finely grated
Unsalted butter, melted for sauteing blintzes
Confectioners' sugar, for dusting

Steps:

  • Make the batter: Combine the milk, water, eggs, flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.
  • Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and zest and blend until smooth. Chill until ready to use.
  • Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down.
  • Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 10 crepes.
  • Assembly: Preheat the oven to 400 degrees F.
  • Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.

CREPES WITH CHEESE BLINTZ AND FRESH STRAWBERRIES



Crepes With Cheese Blintz and Fresh Strawberries image

This fabulous French breakfast looks really fancy, but is oh so simple! You will love the rich, creamy cheese combined with the fruity sweetness of fresh strawberries, all wrapped in a delicate French crepe and drizzled with light sour cream sauce! Ooo la la!

Provided by Adopted Parisian

Categories     Breakfast

Time 30m

Yield 12 crepes, 6 serving(s)

Number Of Ingredients 13

1 cup flour
1 1/2 cups milk
2 eggs
1 teaspoon vegetable oil
1/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 lb low-fat ricotta cheese
1/4 cup sugar or 1/4 cup Splenda sugar substitute
2 cups light sour cream
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
2 cups sliced fresh strawberries

Steps:

  • Create filling and toppings first.
  • BLINTZ: Combine ricotta and sweetener. Cover and place in fridge.
  • TOPPING: Combine sour cream and sweetener. Cover and place in fridge.
  • FRUIT: Wash strawberries, remove stems and slice. Cover and place in fridge.
  • CREPES: Combine all crepe ingredients with a whisk until smooth.
  • Heat a lightly greased 6-8 inch skillet over medium-high heat. Remove from heat.
  • Pour 2 tablespoons of batter into center of skillet (use 3 tablespoons batter for an 8-inch skillet). Lift and tilt skillet to spread batter and coat bottom of pan. Return to heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
  • Slide finished crepes onto paper towels. Spoon equal amount filling down center of each crepe.
  • Fold in ends, then sides, roll.
  • Top with fresh strawberries, drizzle with sour cream topping. Bon appetite!

Nutrition Facts : Calories 315.4, Fat 13.1, SaturatedFat 7.1, Cholesterol 105.9, Sodium 220.6, Carbohydrate 40.6, Fiber 1.5, Sugar 15.2, Protein 9.3

STRAWBERRY BLINTZES RECIPE - (4.4/5)



Strawberry Blintzes Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 21

CREPE BATTER:
1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
CHEESE FILLING:
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar (I used 5 tablespoons.)
1 teaspoon vanilla
1 tablespoon orange zest
1 egg
Strawberry sauce (optional); strawberry preserves work well, too
1 quart strawberries hulled, sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange zest finely grated

Steps:

  • Combine the milk, water, eggs, flour, salt and sugar in a bowl (or blender) Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the bowl and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite. CHEESE FILLING: In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes. Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. SAUCE: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat. Bring to a simmer and stir gently until the berries release their natural juices. The consistency should remain a bit chunky, it will thicken up when it cools down. CREPES: Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. ASSEMBLY: Preheat the oven to 400°F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Set the blintzes into the pan, and brush lightly with melted butter. Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. OPTIONAL: Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve right away.

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