Welcome to Key Ingredient.
SEE MORE RECIPES!
Baked Blintzes with Fresh Blueberry Sauce, from Ina Garten PRINT
- YIELD: 10-12 servings
This is an ingenious version of making cheese blintzes, without having to fuss with making crepes. I found this is Ina Garten’s Back to Basic’s Cookbook, which has become one of my favorite cookbooks.
I made this for a potluck very early one morning. The night before, I made the blueberry sauce (which is outstanding).
I also made the pancake batter, but omitted the baking powder. I added that, right before making this dish in the morning.
I also made the cheese filling the night before.
This made the whole process so much easier. The filling is creamy and not over-the-top sweet. I think I might add more lemon or orange zest, but adjust according to you preferences.
Leftovers reheated very well!
Ingredients
| Fresh Blueberry Sauce: | |
| ¾ cup) freshly squeezed orange juice (3 oranges) | |
| ⅔ | cup sugar |
| 1 | tablespoon cornstarch |
| 2 | pounds fresh blueberries |
| 1 | teaspoon grated lemon zest |
| 1 | tablespoon freshly squeezed lemon juice |
| 1-¼ cups) milk | |
| 2 | tablespoons sour cream |
| 4 | tablespoons unsalted butter, melted |
| 1 | teaspoon pure vanilla extract |
| 4 | extra-large eggs |
| 1-⅓ cups) all-purpose flour | |
| 2 tablespoons) sugar | |
| 1 | tablespoon baking powder |
| Filling: | |
| 24 | oz or 3 cups ricotta cheese |
| 8 | oz mascarpone cheese** |
| 2 | extra-large eggs |
| ⅓ | cup sugar |
| 1 | tablespoon grated lemon zest (2 lemons) |
| 2 tablespoons) freshly squeezed lemon juice | |
| ½ | teaspoon pure vanilla extract |
| 1 | teaspoon kosher salt |
Directions
For the Blueberry sauce:
Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened.
Stir in the blueberries and simmer 4-5 minutes. Stir in the zest and lemon juice and cool.
Preheat the oven to 350°F. Grease a 9×13 inch baking pan.
For the pancake batter:
Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set.
For the filling:
Whisk all the ingredients together in a large bowl until thoroughly combined.
Spread over the baked layer
Next, carefully spoon the remaining pancake batter over the cheese layer.
Return to the oven and bake for 35-40 minutes or until the top is light golden and the filling is set.
Remove from the oven and let stand 10-15 minutes.
Cut into squares and serve with blueberry sauce.
NOTE: This makes a lot! You can cut this recipe in half.
The night before, I made the pancake batter, but waited to add the baking powder right before making this.
I also made the filling and the blueberry sauce the night before.
This assembled beautifully, and baked perfectly.
Warm the blueberry sauce, but don’t boil it.
5820
See more comments