BLINTZES-RHUBARB RICOTTA

By slebel

Ingredients

• 1/2 cup plus 2 tbsp (125 mL plus) sugar
• 12 oz (375 g) trimmed rhubarb, cut into 1-inch (2.5-cm) lengths
• Half of a 454 g container full-fat creamed ricotta (1 cup/250 mL)
• 1/2 tsp (2 mL) finely grated lemon zest
• 1/4 tsp (1 mL) ground cardamom
• 8 cooked crepes (Basic Crepe recipe follows)
• 1 tbsp (15 mL) unsalted butter

Preparation

Step 1

1. Place ½ cup (125 mL) of the sugar in a frying pan and add ¼ cup (50 mL) water. Place over medium heat and bring to a boil stirring to dissolve the sugar. Add the rhubarb, reduce the heat to low, cover and cook just until the rhubarb is tender, about 5 minutes.

2. Remove from the heat and strain the rhubarb through a sieve. Return the cooking liquid to the pan and bring to a boil, boil for 2 minutes or until reduced to ½ cup (125 mL). Set the reduced liquid aside.

3. Whisk the ricotta with the remaining sugar and then whisk in the lemon zest and cardamom. Stir in the cooked rhubarb.

4. Preheat the oven to 400ºF (200ºC).

5. Butter a 9 x 13-inch (23 x 33-cm) baking dish.

6. Place one eighth of the ricotta-rhubarb mixture in the centre of each cooked crepe. Fold in the sides and then roll up the crepe to form a neat package. Place the crepes in the baking dish, seam side down and cover with aluminum foil.

7. Bake for 15 to 20 minutes or until the filling is hot. Place the cooking liquid in a small saucepan and reheat. Serve the crepes drizzled with the hot rhubarb sauce.

Makes 8 crepes

Basic Crepe Recipe
1 cup (250 mL) flour
Pinch salt
2 eggs
1 to 1¼ cups (250 to 300 mL) whole milk
2 tbsp (25 mL) unsalted butter, melted
Vegetable oil

1. Sift the flour and salt into a large bowl. Make a well in the centre of the flour and add the eggs. Whisk the eggs into the flour and then slowly add 1 cup (250 mL) milk. Whisk until smooth, then add the melted butter. Strain the mixture into a large glass measuring cup, cover and refrigerate for 1 hour.

2. Remove the mixture from the refrigerator and stir to check the consistency (it should resemble thin cream). Add the extra milk if necessary.

3. Wipe out the seasoned crepe pan with an oiled paper towel then place it over medium-high heat. When you see a light haze over the pan it is hot enough to begin.

4. Pour in a small amount of mixture (about 3 tbsp/45 mL) into the pan (it should sizzle). Swirl and tilt the pan to spread the batter as thinly as possible. Pour any excess batter back into the measuring cup.

5. Use a spatula to trim the crepe where the excess batter was poured off. Return the pan to the heat and cook until the top surface is dry and the edges begin to curl, 10 to 15 seconds. Using a spatula, flip the crepe over and cook on the second side about 10 seconds.

6. Slide the cooked crepe onto a clean towel. Continue with the remaining mixture.

Tips
1. Always make the batter in advance. It should rest for at least 30 minutes before cooking and can be kept overnight in the refrigerator. Bring the batter to room temperature before using.

2. Crepes can be made ahead of time and refrigerated for 3 days, well wrapped and layered with wax paper or frozen for 2 months.

3. To reheat crepes, brush a baking sheet with melted butter and layer the crepes on top. Cover with aluminum foil and reheat in a 400ºF (200ºC) oven for about 4 minutes.

4. To reheat filled crepes, fill the crepes when cold and place them in a baking dish and reheat in a 400ºF (200ºC) oven or until the filling is hot.

5. You can replace half the flour with whole wheat or buckwheat flour.