Tropic A Licious Fruity Blintzes Recipes

BLINTZ SOUFFLE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt the butter in a 2-quart casserole, and place the frozen blintzes on top of the butter in a single layer. Mix the eggs, sour cream, sugar, salt, vanilla extract, and orange juice in a bowl until thoroughly combined, and pour the mixture over the blintzes.
• Bake in the preheated oven until the top is lightly browned, and a toothpick inserted into the center of the casserole comes out clean, about 45 minutes.

BLUEBERRY RICOTTA BLINTZES

Steps:

• 1. For blintzes: Combine flour, milk, 1/4 cup water, egg, Truvia® natural sweetener, and salt in a blender until smooth. Scrape down the sides; add the 2 tablespoons melted butter and pulse to combined. Set aside for at least 30 minutes.
• 2. For filling: Beat the ricotta and cream cheese in a medium bowl with an electric mixer until combined. Add the egg, Truvia® natural sweetener and lemon zest and beat until smooth.
• 3. Heat an 8-inch nonstick skillet over medium heat until a drop of water bounces briefly on the surface before evaporating. Quickly pour 2 tablespoons of batter into the center of the pan and swirl to coat the bottom and make a thin pancake. Cook until the bottom is golden, about 1 minute. Transfer to parchment or wax paper to cool. Continue with the remaining batter, stacking blintzes as they cool.
• 4. Preheat the oven to 350 degrees F. Spoon 2 tablespoons cheese filling on the lower third of the lighter side of the blintz, fold the sides over the filling and then fold in the bottom, rolling up into a tight package. Place blintz, seam side down, on a baking sheet. Repeat with the remaining pancakes and filling. Bake until puffed and heated through, about 20 minutes.
• 5. Meanwhile, stir together 1 cup blueberries, 1/8 cup water and Truvia® natural sweetener in a medium saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until thickened and saucy, about 5 minutes. Stir in remaining 1/2 cup blueberries and lemon juice. Serve blintzes warm with the blueberry compote.

BLUEBERRY BLINTZES

Steps:

• For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny.
• For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes.
• Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper.
• For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined.
• To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes.
• In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy.

MOM'S BLINTZES

Steps:

• Make the crêpes: Combine the flour and salt in a large mixing bowl; set aside.
• Using a whisk or a mixer set on medium speed, beat the eggs in a bowl for 1 minute, or until frothy. Beat in the milk and butter.
• Add the flour mixture to the egg mixture and beat until smooth. Let the batter sit at room temperature for about 30 minutes to allow the gluten to soften a little and to ensure that the crêpes flow onto the pan as thinly as possible.
• Make the filling: Combine the cream cheese, farmer cheese, 2 tablespoons of the butter, the egg yolks, salt, and lemon juice in a large bowl. Using a whisk or a mixer set on medium speed, beat until smooth. Set aside.
• Preheat the oven to 400°F.
• Heat the butter in an 8-inch nonstick skillet over medium heat until sizzling. You will not have to grease the pan again after the first crêpe comes out. Lifting the hot pan in one hand, ladle about 2 tablespoons of the batter into the very center of the pan. Swirl the batter around to coat the bottom of the pan completely, but with the thinnest layer of batter possible.
• Cook the crêpe for 45 seconds to 1 minute. Flip the crêpe and cook it on the other side for no more than 30 seconds. The crêpe should be firm and still pretty blond, not brown. Stack each crêpe evenly one on top of the other on a plate as you continue to make them.
• When all the batter has been used up, arrange the crêpes on a clean work surface. Place about 2 tablespoons of the filling on the bottom third of each crêpe. Fold the bottom up over the filling. Tuck in the sides and roll up.
• Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Arrange the blintzes in a single layer in the skillet. Cook on one side until golden brown; then flip and cook until golden brown on the other side. If the blintzes seem to be sticking, the pan may not be hot enough. Turn the heat up a notch. You should not need to add any more butter. Serve immediately.

BAKED BLINTZES WITH FRESH BLUEBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees. Butter a 9-by-13-inch cake pan or baking dish.
• For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
• Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
• Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the Fresh Blueberry Sauce.
• Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.