Ina Garten’s Baked Blintzes with Fresh Blueberry Sauce
This is an ingenious version of making cheese blintzes, without having to fuss with making crepes. I found this is Ina Garten’s Back to Basic’s Cookbook, which has become one of my favourite cookbooks. Please click on the recipe source to see how I made this on my food blog, “A Feast for the Eyes”. I made this for a potluck very early one morning. The night before, I made the blueberry sauce (which is outstanding).
I also made the pancake batter, but omitted the baking powder. I added that, right before making this dish in the morning. I also made the cheese filling the night before. This made the entire process so much easier. The filling is creamy and not over-the-top sweet. I believe I might add more lemon or orange zest, but adjust according to you preferences.
Leftovers reheated very well!
- BLUEBERRY SAUCE:
- 3/4 cup freshly squeezed orange juice from about 3 oranges
- 2/3 cup sugar
- 1 tablespoon cornstarch
- 2 pounds fresh blueberries
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1 1/4 cups milk
- 2 tablespoons sour cream
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 4 extra-large eggs
- 1 1/3 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 24 ounces or 3 cups ricotta cheese
- 8 ounces mascarpone cheese
- 2 extra-large eggs
- 1/3 cup sugar
- 1 tablespoon grated lemon zest from about 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
Preparation time 30mins
Cooking time 90mins
Adapted from afeastfortheeyes.net
For the Blueberry sauce:
Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring every now and then, until translucent and thickened.
Stir in the blueberries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and funky.
Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
For the pancake batter:
Place all the ingredients of the batter in the bowl of a food processor with a steel blade or blender (or a whisk, ) and blend until smooth. Pour half the batter into the dish and bake 10 minutes, or until set.
For the filling:
Whisk all the ingredients together in a large bowl until thoroughly combined.
Spread over the baked layer
Next, carefully spoon the remaining pancake batter over the cheese layer.
Return to the oven and bake for 35 to 40 minutes or until the top is light golden and the filling is set.
Remove from the oven and let stand 10 to 15 minutes.
Cut into squares and serve with blueberry sauce.
NOTE: This makes a lot! You can cut this recipe in half.
The night before, I made the pancake batter, but waited to add the baking powder right before making this.
I also made the filling and the blueberry sauce the night before.
This assembled superbly, and baked perfectly.
Warm the blueberry sauce, but do not boil it.