Friday, December 25, 2009

Baked blintzes with fresh blueberry sauce

One of my favorite things to have for breakfast that I RARELY get to eat, are cheese blintzes. Preparing them the same way you would get at a restaurant is way too time consuming, but my beloved Barefoot Contessa has found a way to bake them all in one dish. It's so easy and is a hit every time I make them. I made them yesterday for Christmas brunch at my mom's house, and everyone loved them! Everyone is asking for the recipe, so here it is:

Baked blintzes with fresh blueberry sauce
Recipe by Ina Garten

For the Batter
1 1/4 cups milk
2 Tb. sour cream
4 Tb (1/2 stick) unsalted butter, melted
1 tsp. pure vanilla extract
4 extra large eggs
1 1/3 cups all-purpose flour
2 Tb. sugar
1 Tb. baking powder

For the Filling
3 Cups (24 oz) ricotta cheese
8 oz. mascarpone cheese
2 extra large eggs
1/3 cup sugar
1 Tb. grated lemon zest (2 lemons)
2 Tb. freshly squeezed lemon juice
1/2 tsp. pure vanilla extract
1 tsp. kosher salt
Fresh blueberry sauce (recipe follows)

Preheat oven to 350. Butter a 9x13 inch cake pan or baking dish.
For the batter, place all the ingredients in the bowl of a food processor or a blender and blend until smooth. Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes until set.
Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread remaining pancake batter to cover the cheese.
Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10-15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.

Fresh blueberry sauce
3/4 cup fresh orange juice
2/3 cup sugar
1 Tb. cornstarch
4 half pints fresh blueberries (I used frozen)
1 tsp. grated lemon zest
1 Tb. freshly squeezed lemon juice

Combine the orange juice, sugar and the cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4-5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool.

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