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Mother's Day Brunch Recipe - Blintz Crepes with Ricotta and Berry Filling

Written by marly Schimmelschmidt on May 11th, 2013.      0 comments

For the Blintz Crepes:

  • ¾ cups flour
  • 1 tbs sugar
  • 2 eggs
  • ¾ cups milk
  • ½ cup unsalted butter
For the Ricotta Filling:
  • 1 cup Mad Millie Ricotta cheese
  • 2 tbs sour cream
  • 2 tbs icing sugar + extra for dusting
  • 1 egg
  • ½ tsp vanilla extract
  • Dash of nutmeg
  • 250g frozen mixed berries
  • 1 orange
  • 1 lemon
  • Melted butter for brushing
Crepe Method:
  • Mix all Crepe ingredients in a food processor or blender, then allow the batter to rest for 20 minutes in the fridge.
  • To make the crepes, heat a non-stick pan over medium heat and lightly oil.
  • Pour a very thin layer of the crepe batter into the pan, and swirl around, to coat the base of the pan with a thin layer of mixture.
  • Flip the crepe when the edges turn lightly brown and the crepe looks dry.
  • Repeat with remaining mixture
Filling Method:
  • Stir ricotta, sugar, sour cream, egg, vanilla and nutmeg  together.
  • Put frozen berries in a small saucepan and bring to the boil with juice of 1 lemon and 1 orange, allow to boil for 1 minute, then remove from heat.
To Assemble:
  • Pre-heat oven to 180⁰C
  • Place 1 heaped tablespoon of the ricotta filling and 1 heaped tablespoon of berry mixture in the centre of the crepe and fold the edges over four times, so it looks like a square parcel
  • Turn the parcel over (so the smooth side faces upwards), and place it on an oiled oven tray
  • Brush the top of the blintzes with butter and sprinkle with icing sugar
  • Bake for 15 – 20 minutes until they puff up – serve immediately with a sprinkle of icing sugar
 
blueberry and ricotta blintzes
 

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