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
For the filling:
1 (15 ounce) container low-fat or whole milk ricotta
1 (8 ounce) container mascarpone
1 (15 ounce) container low-fat or whole milk ricotta
1 (8 ounce) container mascarpone
1 extra-large egg
¼ cup sugar
¼ cup sugar
2 teaspoons lemon
zest
1 teaspoon freshly squeezed
lemon juice
1 teaspoons vanilla
1 teaspoons vanilla
Pinch of kosher salt
For the sauce:
1 pint fresh blueberries
1 pint fresh blueberries
1/3 cup orange juice
3 tablespoons sugar
1 teaspoon lemon zest
1 tablespoon cornstarch
Pinch of kosher salt
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.
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Just what I love... A beautiful, delicious, and easy recipe. Thank you, Pattie!
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Sheila
OMG, that first shot has me salivating!
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