Ingredients
-
-
2
-
1
-
1
-
2
-
-
-
6
-
6
-
1
-
3/4
-
1
-
1/4
-
-
6
Directions
Cheese Blintzes With Strawberry-Rhubarb Compote, Not for the inexperienced cook, but a fun brunch item to watch and learn how
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Blintzes: Using a Blender, Mix the Eggs, Milk and Flour at Low Speed. Add the Grand Marnier. Once the Batter Is Well Mixed and Coats the Spoon With a Thin Film, Refrigerate, Covered For 1 Hour in a Pitcher or Bowl. |
|
2
Done
|
Stir the Batter Thoroughly and Before Making the Crepes, Test the Liquid by Dunking a Spoon in the Mixture; Again, It Should Coat the Spoon With a Thin Film. Adjust by Adding Milk If Necessary. |
|
3
Done
|
Using a 8-10" Nonstick Pan, Spray With Oil, and Heat the Pan Over Medium-High Heat. Pour About One Cup of Batter to Coat One Pan. Once Covered, Pour a Thin Layer of Batter Into the Heated Pan, Swirling to Coat If Necessary. |
|
4
Done
|
When the Crepes Pull Away from the Edge of the Pan in About 20 Seconds, Remove from the Heat, Tap Them Lightly or Run a Knife Across the Edge of the Pan to Release, and Invert the Crepes on a Dry Towel to Cool. Stir the Batter at Brief Intervals to Re-Suspend the Ingredients. |
|
5
Done
|
Filling: Mix Together the Ricotta, Mascarpone, Sugar, Vanilla Extract, Lemon Zest and a Small Pinch of Salt. |
|
6
Done
|
Assembly: With the Cooked Side Up, Spoon About 1/4 Cup Filling Inside the Center of the Wrapper. |
|
7
Done
|
Fold and Hold the Two Opposite Sides of the Crepe Over the Filling Until They Almost Meet and Then Fold Over the Ingredients Pulling the Stuffing Toward You. |
|
8
Done
|
Fold the Crepe Over Until You Form a Seam on the Blintz. Set Finished 2-Inch by 1 1/2-Inch Flat "eggroll" Shaped Blintz on a Dry Towel With the Seam Side Down. |
|
9
Done
|
Cook: Melt Butter or Margarine in a Skillet Over Medium High Heat, Beginning With the Seam Side Down. Saute Each Blintz Until Golden Brown, Carefully So the Cheese Does not Escape. |
|
10
Done
|
Flip the Blintz Onto the Other Side. Lower the Flame and Cook Slowly, About 2 to 5 Minutes to Avoid Burning the Crepe. |
|
11
Done
|
Topping: Gently Toss the Rhubarb, Strawberries, Flour, Sugar and Lemon and Let Stand Until Moist, 5 to 10 Minutes. |
|
12
Done
|
in a Large Saucepan, Melt the Butter and Add the Fruit Mixture. Cook the Fruit For Approximately 35 Minutes, Stirring to Make Sure the Fruit Does not Brown. Cover 5 Minutes or Until Rhubarb Is Soft. |
|
13
Done
|
to Serve: Ladle the Warm Fruit Over the Blintz and Top With a Dollop of Sour Cream. Garnish With a Fresh Strawberry Half. |
