Tuesday, May 15, 2012

a recipe :: baked blintzes with fresh blueberry sauce.

i saw Ina Garten make this on her show Saturday morning & knew it would make the perfect Mother's Day brunch.  i had never heard of blintzes before (apparently they're popular in Eastern Europe) & i was intrigued. it's basically a giant stuffed crepe that is baked. heaven. it's got a couple of expensive ingredients (mascarpone and lots of blueberries) so it's best for a special occasion or guests (it feeds a lot!) and look how pretty it is :)


  • 1 1/4 cups milk
  • 2 tablespoons sour cream
  • 4 tablespoons (1/2 stick) 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


  • 3 cups (24 ounces) ricotta cheese
  • 8 ounces mascarpone cheese
  • 2 extra-large eggs
  • 1/3 cup sugar
  • 1 tablespoon grated lemon zest (2 lemons)
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1 teaspoon kosher salt
  • Fresh Blueberry Sauce (recipe follows)


Preheat the oven to 350 degrees. Butter a 9 by 13-inch cake pan or baking dish.
For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) 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 the cheese filling over the baked pancake. Carefully spoon the 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 to 15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.


  • 3/4 cup freshly squeezed orange juice (3 oranges)
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 3 - 4 half-pints fresh blueberries (I think three is plenty)
  • 1 teaspoon grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice

Combine the orange juice, sugar, and 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 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Yield: Makes 2 cups. (Can be made ahead). 

recipe via food network. hope you give it a try! it is fancy (but easy) and scrumptious and the leftovers make for great dessert :)


Dancing Branflake said...

Yes oh yes! I love things like this that are relatively easy but fancy for special guests.

Christa said...

Oh, Ina. She don't skimp. Haha! Okay, really don't talk like that, but man. She uses so many yummy ingredients. I love her recipes! I miss them now that I'm staying away from dairy. :( Me and miss Ina might need a little reunion though, just for old times sake. Thanks for sharing this!

Beth @ dot...in the city said...

yum! those look and sound delish! i love blueberries!

Jacky {The Sweetest Petunia} said...

these look so delicious!! :)

Kelly said...

wow, these sound delicious! what a special treat!

Jenni Austria Germany said...

can i just climb through the screen right now and eat that!?