RICOTTA MASCARPONE BLINTZES WITH RHUBARB-STRAWBERRY COMPOTE
Steps:
- Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
- With the cooked side in, place the "tail" of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the "tail" over the ingredients pulling the stuffing toward you. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
- Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape. Flip the blintz onto the other side. To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
- Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft. Ladle the warm fruit over the blintz and top with a dollop of whipped cream. Garnish with a fresh strawberry half.
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shamas rasul
[email protected]I appreciated the fact that this recipe could be made in advance. I prepped the blintzes and compote the night before, and then all I had to do was reheat them in the morning. It saved me a lot of time and stress.
Kabarungi Joy
[email protected]I was able to make this recipe with ingredients I already had on hand, which was a huge plus. The cost per serving was very reasonable, especially considering the high-quality ingredients.
Arian Rudd
[email protected]I'm a stickler for presentation, and these blintzes did not disappoint. They were so visually appealing, with their golden-brown exterior and vibrant compote. I was proud to serve them to my guests.
Meena Basnet
[email protected]I was thrilled to find a ricotta-mascarpone blintz recipe that was gluten-free! The almond flour crust was a great substitute for traditional wheat flour, and the overall flavor was fantastic. Thanks for sharing!
Braden Williams
[email protected]I love trying new and unique recipes, and this one definitely caught my attention. The ricotta-mascarpone filling was a delightful surprise, and the rhubarb-strawberry compote added a refreshing twist. Definitely recommend for those who enjoy experim
Aminathi Matiwane
[email protected]While the blintzes were tasty, I found the filling to be a bit bland. I think adding some herbs or spices would have elevated the flavor. The compote was excellent, though.
Adenike Sowemimo
[email protected]I'm a busy working mom, so I appreciate recipes that are quick and easy to prepare. This recipe fit the bill perfectly! I was able to make the blintzes and compote ahead of time, and then just reheat them in the morning. My family loved them!
Kasirye Kasimu
[email protected]I made some modifications to the recipe to make it healthier. I used whole wheat flour instead of all-purpose flour, and I reduced the amount of sugar in the compote. The blintzes were just as delicious, and I felt good about indulging in them.
Edna Selena
[email protected]As a novice in the kitchen, I was a bit intimidated by this recipe at first. However, the instructions were clear and easy to follow, and the results were amazing! The blintzes turned out beautifully, and the compote was lip-smacking good. Definitely
Md Ridoy Hossn
[email protected]Absolutely delicious! The ricotta-mascarpone filling was creamy and flavorful, and the compote was bursting with fruity goodness. The blintzes were cooked to perfection, with a slightly crispy exterior and a soft, tender interior. Highly recommend!
Anas ijaz
[email protected]I tried this recipe for a special breakfast gathering, and it was a hit! The combination of ricotta and mascarpone cheeses in the blintzes was divine, and the rhubarb-strawberry compote added a delightful tart-sweet balance. Everyone loved them!