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Roche Harbor Three-Cheese Blintzes

Source of Recipe


The Roche Harbor Restaurant (Friday Harbor; San Juan Island, WA)






List of Ingredients



• -- For the Crepes --
  
• 3/4 cup sifted flour
  
• 1/2 tsp salt
  
• 2 Tbsp powdered sugar
  
• 2 eggs, beaten
  
• 1 cup milk (or 2/3 cup milk and 1/3 cup water)
  
• 1/2 tsp vanilla
  
• .
  
• -- For the Filling --
  
• 1 cup ricotta cheese
  
• 1 cup cream cheese
  
• 1 cup cottage cheese, rinsed, drained
  
• 1 to 2 tsp vanilla extract
  
• 1 Tbsp Grand Marnier
  
• 1 Tbsp freshly grated orange peel
  
• 1/4 cup whipping cream
  
• 1/4 cup powdered sugar
  
• .
  
• -- Raspberry Sauce --
  
• 2 cups fresh or frozen raspberries (plus additional berries)
  






Instructions



1. For the crepes: Combine sifted flour, salt and powdered sugar. Add eggs, milk and vanilla. Blend, and rest batter for 1 hour or longer, refrigerated. Cook thin pancakes briefly in a greased 5- to 6-inch skillet. Hold in a warm oven.
   
   
2. For the filling: Mix all ingredients for 2 minutes at medium speed. Place 2 tablespoons in the center of a crepe and fold over from 4 sides. (There will be leftover filling.) Place seam-side down in a well-buttered oven dish. Bake in a preheated 350º F oven for 10 minutes.
   
   
3. For the raspberry sauce: Purée 2 cups fresh or frozen berries; strain. Add fresh raspberries. Serve the blintzes with the raspberry sauce and sour cream, or sour cream diluted with fresh cream.
   
   Serves 6