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Strawberry Blintzes Recipe

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This recipe for Strawberry Blintzes, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Vinikoff
Added: Tuesday, April 8, 2008


12 crepes (see recipe in book)
2 oz cream cheese
1 egg yolk
1/8 t salt
1 t vanilla
1 T lemon juice
1 t grated lemon rind
1/4 c sugar
1 1/2 c cottage cheese
1/4 c ricotta cheese
4 c sliced strawberries

Preheat over to 350.

Combine the cream cheese, egg yolk, salt, vanilla, lemon juice, lemon rind and sugar in a food processor or mixing bowl and process until blended. Add the cottage cheese and ricotta. Using the pulsing action on the processor, process for 3 short pulses; in a mixing bowl, mix gently until the cheeses are just blended but not soupy.

If using processor, remove mixture from processor. Stir in 2 cups of sliced strawberries.

Spoon 1/4 cup of the cheese mixture onto each crepe. Fold in the sides of the crepe to make an envelope that completely encloses the filling. Place seam side down in a greased baking dish big enough to hold all the blintzes in a single layer.

Continued - Strawberry Blintzes

Cover the dish with foil and bake for 20 minutes, or until the blitzes are hot. Remove from oven and sprinkle with the remaining strawberries. Serve immediately.

Serves: 6

Number Of Servings:
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