Распечатать
E-mail
Add a photoThis 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 favorite 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 whole process so much easier. The filling is creamy and not over-the-top sweet. I think I might add more lemon or orange zest, but adjust according to you preferences. Leftovers reheated very well!
Ингредиенты
- For the fresh Blueberry Sauce:
- ¾ cup) freshly squeezed orange juice (3 oranges)
- ⅔ cup sugar
- 1 tablespoon cornstarch
- 2 pounds fresh blueberries
- 1 teaspoon grated lemon zest
- 1 tablespoon freshly squeezed lemon juice
- For the batter:
- 1-¼ cups) milk
- 2 Tablespoons sour cream
- 4 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 4 extra-large eggs
- 1-⅓ cups) all-purpose flour
- 2 tablespoons) sugar
- 1 tablespoon baking powder
- For the Filling:
- 24 oz or 3 cups ricotta cheese
- 8 oz mascarpone cheese**
- 2 extra-large eggs
- ⅓ cup sugar
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons) freshly squeezed lemon juice
- ½ teaspoon pure vanilla extract
- 1 teaspoon kosher salt
Инструкции
- For the Blueberry sauce:
- Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened.
- Stir in the blueberries and simmer 4-5 minutes.
- Stir in the zest and lemon juice and cool.
- Preheat the oven to 350°F.
- Grease a 9x13 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 35-40 minutes or until the top is light golden and the filling is set.
- Remove from the oven and let stand 10-15 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 beautifully, and baked perfectly. Warm the blueberry sauce, but don't boil it.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 9 servings | |
| Calories 229 | |
| Calories from Fat 123 | 54% |
| Total Fat 13.86g | 17% |
| Saturated Fat 8.58g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 761mg | 32% |
| Potassium 171mg | 5% |
| Total Carbs 18.24g | 5% |
| Dietary Fiber 2.4g | 8% |
| Sugars 10.02g | 7% |
| Protein 9.4g | 15% |
.%20I%20also%20made%20the%20pancake%20batter,%20but%20omitted%20the%20baking%20powder.%20I%20added%20that,%20right%20before%20making%20this%20dish%20in%20the%20morning.%20I%20also%20made%20the%20cheese%20filling%20the%20night%20before.%20This%20made%20the%20whole%20process%20so%20much%20easier.%20The%20filling%20is%20creamy%20and%20not%20over-the-top%20sweet.%20I%20think%20I%20might%20add%20more%20lemon%20or%20orange%20zest,%20but%20adjust%20according%20to%20you%20preferences.%20Leftovers%20reheated%20very%20well!){kind=link}