Cheese Blintzes with Fresh Blueberry Sauce

 Occasionally I love to dazzle with a special breakfast that appears magically on the table in under a half an hour, leaving the kitchen in fine form, and Mr. O-P with his mouth agape.  If you similarly desire to be dazzling, this recipe is for you.

Made easy with pre-made crepes from Melissa’s Produce, and advance prep the night before, simply preheat the oven, pop your casserole dish in, warm up the blueberry sauce that you made last night, comb your hair and brush your teeth, and it will be ready by the time you return.  Hot, fruity, and delicious, it is memory making to be sure.

Cheese Blintzes with Fresh Blueberry Sauce

1 10-count package Melissa’s Crepes

For the filling:
1 (15 ounce) container low-fat or whole milk ricotta
1 (8 ounce) container mascarpone

1 extra-large egg
¼ cup sugar

2 teaspoons lemon zest

1 teaspoon freshly squeezed lemon juice
1 teaspoons vanilla

Pinch of kosher salt

For the sauce:
1 pint fresh blueberries

1/3 cup orange juice
3 tablespoons sugar
1 teaspoon lemon zest
1 tablespoon cornstarch
Pinch of kosher salt

Confectioners' sugar, to serve

For the filling: Combine the ricotta, mascarpone, egg, sugar, lemon zest and juice, vanilla, and salt in a medium metal mixing bowl and whisk until well combined.

Spread 2-3 tablespoons of filling just above the bottom of a crêpe. 

Fold the bottom up to cover the filling. 

 Fold in two opposite sides, and then fold toward the top to make a neat burrito-style package. 

Place seam side down on a parchment-lined baking sheet and bake at 350°F until filling is hot, about 15-20 minutes, OR refrigerate, covered, overnight until ready to bake in the morning.

For the sauce:  Combine the blueberries, orange juice, sugar, lemon zest, and cornstarch in a saucepan. Bring to a gentle boil over medium heat, stirring occasionally. Reduce heat to a simmer and cook for another 5-8 minutes until thickened. Pour sauce over blintzes and top each with a generous amount of confectioners' sugar.

This post is linked to:

Foodie Friday

Sunday Sweeties