My BaBa's Cheese Blintzes

My BaBa's Cheese Blintzes by

Steve Woronoff

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Crepe Batter:
  • 1 1/2 Cups Whole Milk
  • 3 Large Eggs
  • 2 Tablespoons Butter, Melted
  • 2/3 Cup All-Purpose Flour
  • 1/2 Teaspoon Salt
Filling:
  • 1 Cup Whole Ricotta Cheese
  • 3 Ounces Cream Cheese, Softened
  • 1/4 Cup Sugar
  • 1/2 Teaspoon Vanilla Extract
Compote:
  • 1 pound Fresh Fruit Berries (blueberries, blackberries, or cherries)
  • 2/3 Cup Water
  • 1/4 Cup Sugar
  • 2 Teaspoons Fresh Lemon or Orange Zest
  • 1 Tablespoon Cornstarch (mix with 1 tablespoon of water for a slurry)

 

Instructions

  1. In a small bowl, combine the milk, eggs, and butter and whisk.
  2. In a large bowl, combine the flour and salt, then add the milk mixture and whisk well. Cover and refrigerate for two hours.
  3. Heat a non-stick 8 inch skillet on medium and melt a pat of butter in the skillet.
  4. Pour 1⁄4 cup of the batter into the skillet. Lift and tilt skillet to evenly coat the bottom. Cook until top appears dry or the edges are a little brown; flip and continue cooking for 20 seconds or so. Remove to a wire rack.
  5. Repeat with the remaining batter. When cool, stack the crepes on waxed paper with paper towels in between the crepes. Wrap in foil and refrigerate.
  6. Using a hand mixer in a mixing bowl, combine cream cheese and ricotta until smooth, then mix in vanilla and sugar until smooth.
  7. Dollop a rounded tablespoon of the mixture near the upper end of a flat crepe and spread almost to the side edges of the crepe. Then fold the top edge of the crepe over the mixture and pull back just a bit, forming a log. Then fold each side over the ends of the log; it will look like an enve- lope. Then roll up the log and place in a baking dish, seam-side down.
  8. Bake in a 350 degree oven uncovered for 10 minutes or until heated through.
  9. Meanwhile, in a large saucepan, bring fruit and 2/3 cup water and sugar to a boil over medium heat. Reduce the heat and add the slurry (cornstarch mixed with 1 tablespoon of water). Bring back to a boil and cook for about 2 minutes or until thick. Stir in the lemon or orange zest.
  10. Place a crepe on a plate, dust with powdered sugar, spoon some of the fruit compote over the crepe, and enjoy!