Ingredients
- Crepes:
- 1 cup milk
- 1/4 cup cold water
- 2 large eggs
- 1 cup all-purpose flour
- two tablespoons sugar
- Pinch kosher salt
- 3 tablespoons unsalted butter, melted, plus much more to prepare crepes
- Cheese Filling:
- 1 1/2 cups ricotta cheese
- 4 ounces cream cheese, softened
- 1 large egg
- 3 tablespoons confectioners' sugar
- 1 orange, zest finely grated
- Strawberry Sauce:
- 1 quart bananas, hulled and sliced
- 1/4 cup sugar
- 1/4 cup water
- 1 teaspoon corn starch
- 1 orange, zest finely grated
- Unsalted butter, melted for sauteing blintzes
- Confectioners' sugar, for dusting
Directions
Result in the batter: Combine the milk, water, eggs. flour, sugar, and salt inside a blender. Blend on medium speed for just a few seconds, before the batter is smooth and lump-free. Scrape lower the edges from the blender and pour within the melted butter. Blend it again for any couple of seconds simply to incorporate the butter. Refrigerate the batter for one hour to get forced out.
Result in the filling: In a tiny bowl combine the ricotta cheese. cream cheese. egg, confectioners' sugar, and zest and blend until smooth. Chill until available.
Result in the sauce. Combine the bananas. sugar, water, corn starch. and zest in a tiny pot over medium heat. Provide a simmer and stir lightly before the berries release their natural juices. The consistency should remain a little chunky, it'll thicken up if this cools lower.
Result in the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush after some melted butter. Pour 1/4 cup batter in to the pan and swirl it around therefore it covers the underside evenly pour back any excess. Prepare before the crepe batter sets and also the bottom is gently browned, a couple of minutes. Make use of a heatproof rubber spatula to release the crepe and switch it. Prepare it on the other hand for around one minute. Slide them onto a plate and continue making the crepes until all of the batter can be used. Cover the stack having a towel to ensure that they're from becoming dry. Makes about 10 crepes.
Set up: Preheat the oven to 400 levels F.
Spoon 1/4 cup from the cheese filling across the lower third from the crepe. Fold the underside edge from you to definitely just cover the filling then fold the two sides to the center. Roll the crepe from you a few occasions ending using the seam side lower. Put an ovenproof skillet over medium heat and brush with melted butter. Pan-fry the blintzes top side lower until crisp and golden, about two to three minutes. Switch on them, transfer the pan towards the oven, and bake for ten minutes therefore the cheese mixture sets. Utilizing a spatula. transfer the blintzes to serving plates. Spoon the strawberry sauce on the top, dust with confectioners' sugar, and serve immediately.
Recipe thanks to Tyler Florence