Cheese Blintzes with Strawberry Sauce Like Your Grandmother Made
  • Crepe Batter
  • 1 cup all-purpose flour
  • 1¼ cup milk
  • 2 eggs
  • 1 tablespoon sugar
  • pinch of salt
  • Filling
  • 2 cups ricotta cheese
  • 1 egg yolk
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • Strawberry Sauce
  • 1 quart strawberries, hulled and sliced
  • 1 teaspoon cornstarch
  • 2 tablespoons granulated sugar
  • ¼ cup water
  1. For the crepe batter, mix all ingredients (flour through salt) in a blender, scraping down sides if needed. Refrigerate for at least 2 hours.
  2. To prepare filling combine ricotta cheese through vanilla extract. Stir with a spoon until smooth and refrigerate until needed.
  3. To prepare strawberry filling combine strawberries through water in a medium saucepan over medium-low heat. Cook until strawberries soften and mixture thickens.
  4. Heat a crepe pan over medium heat and coat with cooking spray. Add enough crepe batter to cover pan. Tilt pan so that mixture covers entire pan. After about a minute the crepe will start to look dry and edges will pull away from pan. Do not flip. Carefully remove crepe to a piece of parchment paper or paper towel. Cover with another piece of parchment paper or paper towel and repeat until batter all done.
  5. Preheat oven to 400. Working with 1 crepe at a time, flip it over so the cooked side is face up. Spoon 3 tablespoons of ricotta mixture in middle of crepe. Fold bottom halfway up, fold in sides and then fold top part over. Place folded blintz in greased crepe pan and cook for about 1 minute per side, until browned. I cooked two blintzes at a time. Place cooked blintzes on a baking sheet covered in parchment paper. Repeat with remaining blintzes until all have been pan fried. Place baking sheet in oven for 10 minutes, so that the cheese mixture is cooked through and set. Remove from oven, transfer to a plate and serve with strawberry sauce.
Recipe by Vegging at the Shore at