Sunday Brunch: Strawberry Cheese Blintz - News, Weather and Classifieds for Southern New England

Sunday Brunch: Strawberry Cheese Blintz

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Strawberry Cheese Blintz

Makes 12

For the Batter:

4 eggs beaten

1 cup flour

1/3 cup sugar

¾ cup milk

¼ cup water

1 tsp. vanilla extract

Pinch salt

Method of Preparation:

  1. In a large bowl, combine all of the ingredients and whisk well to a smooth batter. Using a strainer pour the mixture through the strainer to remove some lumps. Set aside for a few min.
  2. In a nonstick small pan about 5-6" spray the pan using a vegetable spray and place the pan over a medium heat and when the pan is hot, pour about 2 ounces of the batter in the pan and quickly swirl it around to coat the bottom of the pan. When the edges just start to get slightly brown, flip the crepe over for a few seconds more. These should only take about 1 ½ min to make each crepe. Spray the pan lightly each time one is made. Lay the crepe on the counter until all if the mixture is made.

 

 

For the filling:

 

1        cup ricotta

2        8 ounce package of cream cheese softened

3        ¼ cup sugar

4        1 tbsp. lemon juice

5        1 tsp. vanilla extract

6        1 tsp. lemon zest

Preparation>

 

  1. In a large bowl combine the mixture and mix until smooth.
  2. Lay each crepe on the counter, the best side down. Divide the cheese mixture equally on each crepe.
  3. Roll starting from the end with the cheese mixture and fold the ends into the center then continue to roll up to look like an Egg Roll.
  4. Place in a slightly buttered baking dish and when service time place in a 350 oven for 12-15 min just to get hot. Remove and serve with the Rum Strawberry sauce.

Strawberry Sauce:

 

2 cups of frozen sliced strawberry's in syrup

¼ cup dark rum

1 tsp. lemon juice

 

Just mix the three ingredients and pour on the Blintz at service.

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