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Strawberry Crepe Brunch Blintzes

List of Ingredients




Buttermilk Blintz Wrappers
11/2 cups unbleached all-purpose or whole wheat pastry flour
11/2 teaspoons baking powder
11/3 cups cultured buttermilk
2/3 cup water
4 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt

Strawberry Sauce
2 pint baskets fresh strawberries, rinsed and hulled
1/2 cup strawberry preserves
2 tablespoons Grand Marnier or freshly squeezed orange juice

Cheese Filling
6 ounces cream cheese
2 cups whole milk ricotta cheese
1/4 cup sugar
2 large egg yolks, or 2 tablespoons liquid egg substitute
1 teaspoon pure vanilla extract
Grated zest of 1 orange
11/4 cups sliced fresh strawberries

4 tablespoons (1/2 stick) unsalted butter for frying
Plain yogurt and strawberry slices for serving.




Recipe



To make the wrapper batter, combine the batter ingredients in a large bowl or in the bowl of a food processor. Using a hand-held immersion blender, whisk or process with metal blade, beat until smooth. Cover and refrigerate for 30 minutes to one hour. Lightly grease a 6- to 7-inch seasoned crepe pan or nonstick frying pan with cooking spray. Heat the pan over medium heat until hot. Stir the batter to avoid separation. Working quickly, remove pan from heat and pour 2 tablespoons of batter, tilting and rotating the pan to completely cover the bottom. Cook until bottom is golden brown and top is set (about 30 seconds); do not turn the crepe over. Slide the crepes, cooked side up, in a single layer onto paper towels next to each other, but not overlapping to cool. Repeat with the remaining batter. (if not filling immediately, wrap the cooled wrappers in plastic wrap and refrigerate for up to 2 days.) Makes about thirty 5-inch wrappers.


For the Strawberry Sauce

To make strawberry sauce, place all ingredients for sauce in a food processor with metal blade or in a blender, and process until smooth. Cover and refrigerate until serving.


For the Cheese Filling

To make the filling, combine cheeses, sugar, egg yolk, vanilla and orange zest in food processor until smooth.


For Assembly

To assemble blintzes, place one heaping tablespoonful of filling and one tablespoon of sliced strawberries at the bottom end of the cooked side of the wrapper. Fold each side over to almost meet in the center; the filling will still be at the end. Fold the blintz up from the bottom to enclose the filling, ending with the seam side down, to make a plump rectangular packet. The uncooked side of the wrapper will be on the outside. Place on a plate or in a plastic container. Cover with plastic wrap and chill until ready to cook. (The blintzes can be made to this point and frozen in a plastic container up to one month. Place a piece of parchment between the stacked layers to prevent sticking.)
Fry the blintzes by melting one tablespoon of the butter in a large skillet over medium-high heat. Place as many blintzes as will fit in the pan, seam side down. Fry for one to two minutes on each side, until crisp and golden brown. Add a bit more butter for frying each batch. Keep cooked blintzes warm on a late, covered in foil, in a 300 º oven. If frying frozen blintzes, do not defrost first. Serve immediately with bowls of sour cream or plain yogurt and strawberry sauce on the side.
To bake blintzes, rather than fry them, adjust the oven rack to the lower third position and preheat oven to 400 º. Butter a piece of parchment, place on a heavy-duty baking sheet, and put in oven to melt butter. Arrange the packets in a single layer, seam side down, turning once to coat the tops with butter. Bake for 15 to 20 minutes, until golden and heated through. Bake frozen blintzes without defrosting in a 350 ºoven for 35 to 40 minutes. Serve immediately on a dessert plate topped with strawberry sauce and accompanied by a bowl of sour cream or yogurt. Store any leftover blintzes in the refrigerator.