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Baked Blintzes with Fresh Blueberry Sauce (a blintz short cut method – not like Grandma use to make) Recipe

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This recipe for Baked Blintzes with Fresh Blueberry Sauce (a blintz short cut method – not like Grandma use to make) is from The 2013 MAJIQal Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the batter:
1 1/4 c. milk
2 tbsp. sour cream
4 tbsp. (1/2 stick) unsalted butter, melted
1 tsp. pure vanilla extract
4 extra-large eggs
1 1/3 c. all-purpose flour
2 tbsp. sugar or increase amount with brown sugar which gives it extra yummy flavor.
1 tbsp. baking powder

For the filling:
3 c. (24 ounces) ricotta cheese
8 oz. mascarpone cheese or cottage cheese
2 extra-large eggs
1/3 c. sugar (can add 1/3 brown sugar instead)
1 tbsp. grated lemon zest (2 lemons)
2 tbsp. freshly squeezed lemon juice or orange juice
1/2 tsp. pure vanilla extract
1 tsp. kosher salt
Fresh Blueberry Sauce (recipe follows) or use any berry.

Fresh Blueberry Sauce:
3/4 c. freshly squeezed orange juice (3 oranges)
2/3 c. sugar
1 tbsp. cornstarch
4 half-pints fresh blueberries
1 tsp. grated lemon zest
1 tbsp. freshly squeezed lemon juice
Directions:
Directions:
Preheat the oven to 350 degrees. Butter a 9 by 13 inch cake pan or baking dish.
For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender or your muscles and beat by hand.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce (or any berry sauce).

Fresh Blueberry Sauce:
Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Yield: Makes 2 cups.
Personal Notes:
Personal Notes:
Grandma, from Eastern Europe, use to make blintz pancakes by hand and then would individually fill and roll each pancake. While this recipe won’t ever taste as wonderful as Grandma’s, it is delicious and practical for those that don’t have time to make the blintzes by hand

 

 

 

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