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Cheese Blintz with Berry Coulis

Cheese Blintz with Berry Coulis
Servings:
12
Total Time:
1 hour, 30 minutes
Active Time:
30 minutes

Ingredients

... For the blintz
1 cup whole milk
4 large eggs
1 cup all-purpose flour
1/8 teaspoon kosher salt
4 tablespoons unsalted butter

... For the filling
1 lemon, for zest/juice
2 cups whole milk ricotta cheese
6 tablespoons whipped cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 large egg
3 tablespoons unsalted butter
1 cup seedless raspberry (or strawberry) jam

... For serving
Sour cream (optional)

Steps

  1. Prepare blintz. Combine milk, eggs, flour, and salt in blender (or food processor bowl); blend until smooth. Cover batter and chill 1 hour (or overnight).
  2. Melt butter. Preheat medium, nonstick sauté pan (or crêpe pan) on medium-high 2–3 minutes. Add 1 teaspoon melted butter to pan and swirl to coat. Pour 4 tablespoons batter into pan (just enough to coat the bottom of the pan in an even layer); cook 1–2 minutes or until crêpe becomes slightly golden around the edges. Remove crêpe from pan; repeat with remaining butter and batter.
  3. Prepare filling. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Combine in large bowl: lemon zest, ricotta, cream cheese, sugar, vanilla, and egg; mix until smooth. Spread 3 tablespoons cheese mixture in the center of each crêpe; fold sides over filling, then roll-up to form a burrito-shaped blintz.
  4. Melt 1 tablespoon butter in medium sauté pan on medium. Place 3–4 blintz's in pan; cook 1 minute on each side or until browned and center is hot. Remove blintz's from pan and cover to keep warm; repeat with remaining blintz's and butter.
  5. Combine jam and lemon juice in microwave-safe bowl; heat 1–2 minutes, stirring every 30 seconds, or until hot. Serve blintz's with berry coulis and dollop of sour cream, if using.

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Nutritional Information

CALORIES (per 1/12 recipe) 310kcal; FAT 17.00g; SAT FAT 10.00g; TRANS FAT 0.00g; CHOL 135mg; SODIUM 105mg; CARB 30g; FIBER 0.00g; SUGARS 19g; PROTEIN 9g; CALC 10%; VIT A 0%; VIT C 0%; IRON 6%

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