A blend of 3 cheeses (ricotta, cream, and cottage) are blended together and nestled inside of light and tender crepes, then baked up and served with fresh preserves. This is a decadent and delicious brunch or breakfast recipe!
3Tablespoonsunsalted buttermelted, plus more for cooking the crepes
1 1/2cupsricotta cheese
1lemonzested and finely grated
Preserves or fresh fruit in flavor of your choice
To a food processor or blender, add the ricotta cheese, cream cheese, cottage cheese, confectioners' sugar, lemon zest, and egg. Put on the lid and blend until smooth. Refrigerate the filling for about 15 minutes to firm it up a bit before filling the crepes, so that it doesn't ooze out of the blintzes.
Combine milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and free from lumps. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second, just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture.
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This recipe will make ten (10) 8-inch crepes.
Heat oven to 400 degrees F.
Spoon 1/4 cup of the cheese filling along the lower third of each crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down.
Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates.
Serve while still warm, along with preserves and a dollop of sour cream.
This recipe for Cheese Blintzes with Mixed Berries was created by ItsYummi.com. https://www.itsyummi.com/cheese-blintzes-mixed-berries/ is copyrighted and may not be used without prior consent in writing from the owner.