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Blintz Crepes with Ricotta and Berry Filling

Written by Mad Millie on April 24th, 2014.      0 comments

Ricotta and Berry and Crepes


Ingredients


Crepes
  • 3/4 cup of flour
  • 1 Tbsp of sugar
  • 2 eggs
  • 3/4 cup of milk
  • 1/2 cup of unsalted butter
Filling
  • 1 cup of Mad Millie ricotta
  • 2 Tbsp sour cream
  • 2 Tbsp icing sugar
  • 1 egg
  • 1/2 tsp vanilla
  • Dash of nutmeg

Crepe Recipe
  • Mix flour,  sugar, eggs, milk and unsalted butter melted 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 Recipe
  • Stir 1 cup of Mad Millie ricotta cheese, 2 Tbsp sour cream, 2 Tbsp of icing sugar, 1 egg, 1/2 tsp vanilla extract and a dash of nutmeg together.
  • Put frozen berries in a small saucepan and bring to the boil with the juice of one lemon and 1 orange.
  • Allow to boil for 1 minute, then remove from the heat.
Assemble
  • Preheat oven to 180°C
  • Place 1 heaped tsp of the ricotta filling and 1 heaped tsp 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 melted butter and sprinkle with icing sugar.
  • Bake for 15-20 minutes until they puff up - serve immediately with a sprinkle of icing sugar. 
 

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