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Home » Breakfast/Brunch » Ricotta Cheese Blintz

Ricotta Cheese Blintz

Last Updated on August 29, 2019. Originally Posted on May 14, 2016 By Laura Franco /

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Rich, creamy, tart, sweet – Cheese Blintz are one of my all time favorite things to order when we go out to breakfast. I made these with Ricotta cheese and lemon zest – yes there’s that lemon again which officially puts these on the top of my favorites list. I topped these with my homemade berry coulis (fancy French word for sauce). Fancy sauce or not – they are delish!

Cheese Blintz Cover

INGREDIENTS

1 package prepared Crepes

1 egg

2 cups whole milk ricotta cheese

8 oz. cream cheese – softened as room temperature

3 TBS powered sugar

Juice from 1/2 lemon

Zest form a whole lemon

DIRECTIONS

Preheat oven to 400 degrees

Mix egg, ricotta, cream cheese and powered sugar in a bowl. Add the lemon juice and the lemon zest.

Spoon 1/4 cup of filling onto one third of the crepe, and carefully roll like a burrito. Set each blintz on a large plate until all of the crepes are filled.

Place 1 TBS butter in a stove top skillet and brown both sides of the blintz – about 2 minutes per side. Be careful turning them as the crepe is very delicate and tears easily.

As each blintz is finished browning, place them in a glass oven proof dish.

Bake for 10 minutes.

FOR THE BERRY COULIS

Cop 1 cup of strawberries and place them in a stove top pan with 1/4 cup water and 1/4 cup sugar. Cook on low until they turn to a creamy sauce.

Dust with powered sugar and serve with Berry Coulis. Enjoy!

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Last Updated: August 29, 2019

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