Blintzes are one of my favorite breakfast foods. Tender crepes filled with a creamy ricotta filling and topped with a fruit syrup. It’s not something I indulge in often because they do take a little time to make and they are a bit on the caloric side. But everything in moderation, right?
Blintzes and blackberries are a marriage made in heaven.
Making a fruit syrup is pretty simple. Just macerate (fancy word for squish) the fruit and heat it up with some sugar and corn starch. It takes just a few minutes to get it to come together, but when it does, it’s pretty excellent.
If you are one of those people who likes seeds in their berries, this recipe will be much easier for you to make. Don’t like seeds? I sure hope you have a strainer.
The blintzes themselves are also simple to make. The crepes take all but a minute to cook and the cheese mixture is tucked into the crepe just like a burrito. And after a quick flip in a buttered skillet, you’ve got blintzes.
- 16 oz blackberries
- 1 cup sugar
- juice of one lemon
- 3 Tbsp Butter
- 2 tsp corn starch
- 1 cup flour
- 1 cup milk
- 2 eggs
- 2 Tbsp water
- 1½ Tbsp sugar
- 1 tsp baking powder
- ½ tsp salt
- 3 Tbsp butter (for cooking crepes in)
- 1½ cup ricotta cheese
- 2 oz cream cheese
- 3 Tbsp sugar
- 1 tsp lemon zest
- In a medium sized pot, bring berries, sugar, lemon juice, butter and corn starch to a simmer. Gently mash berries to release juices.
- Allow to simmer for five minutes. Once the syrup has thickened up, remove from heat. Place strainer over bowl and strain out the seeds and pulp. Set strained syrup aside while you make crepes.
- For the crepes, place all ingredients (except 3 Tbsp butter for cooking crepes) in a food processor oo blender. Process until smooth.
- Heat a skillet (at least 8″ in diameter) over medium-high heat and generously grease with butter. Pour in just enough batter to coat pan. Cook each crepe for 30 seconds on each side.
- Pile cooked crepes up on a plate and cover with a towel to keep them from drying out.
- For the ricotta filling, mix all ingredients together in a large mixing bowl until thoroughly combined.
- Scoop ¼ cup of ricotta filling onto the lower section of each crepe. Roll up as if making a burrito. The bottom flap goes up over the filling, the sides come in, and then roll the blintz away from you to close.
- Heat some butter in a skillet and cook the blintzes until golden brown, about two minutes or so per side.
- Place blintzes in a 9×13 baker and bake in a 400º oven for 12 minutes to finish cooking the filling. Serve with blackberry sauce.