Classic cheese blintzes with a super tasty seasonal berry compote!
Author: Amy Kritzer
Recipe type: Side Dish
1 cup all-purpose flour
1 tablespoon sugar
⅛ teaspoon salt
1 cup milk
1 tablespoon butter, melted and cooled
4 ounces cream cheese
1 cup ricotta
¼ cup Greek yogurt
¼ cup powdered sugar
Zest from one lemon
For fruit compote:
2 tablespoons unsalted butter
1 pint blueberries (reserve some for garnish)
1 pint raspberries (reserve some for garnish)
¼ cup sugar (more if you want a sweeter compote)
1 teaspoon cornstarch
Juice from 1 lemon (zest for the filling before juicing!)
Unsalted butter for cooking and powdered sugar for garnish.
First, make your blintz batter. Combine the flour, sugar and salt. Then add the eggs, milk and butter and whisk until no lumps remain. Let your batter rest in the refrigerator at least 1 hour to let the gluten relax.
While your batter is chilling, you can make the filling by whisking together the cream cheese, ricotta, Greek yogurt (I use Chobani!), powdered sugar and lemon zest.
Set that aside and make the berry compote. Combine the butter, blueberries, raspberries, sugar, cornstarch, and lemon juice in a medium pan or pot over medium-high heat. Stir constantly while breaking up the berries a little but still keeping in chunky. Bring up to a low boil and stir gently for about five minutes. The compote will thicken more as it cools.
Now time to assemble! To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour ¼ cup of batter into the pan to coat the bottom. Swirl the pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow them to cool. Don’t layer blintzes together or they will stick! Spread a spoonful of the cheese mixture towards the bottom of each blintz. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito!
Add 1-tablespoon butter back to the medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side. Drizzle berry compote over blintzes, and sprinkle with fresh fruit and powdered sugar for garnish.
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/cheese-blintzes-with-mixed-berry-sauce/