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FRUIT TOPPED CHEESE BLINTZES

Source of Recipe

Aunt Saunny

1-1/4 cups (10 oz.) Ricotta Cheese
1 cup (4 oz.) Shredded Swiss Cheese
1/4 cup confectioners sugar
1 teaspoon grated lemon rind
1 package (4 oz.) crepes (9-inch)
4 medium pears, cored and sliced 1/4-inch thick
2 tablespoons butter or margarine
1 teaspoon fresh lemon juice
2 tablespoons brown sugar
1/2 cup golden raisins
1/2 teaspoon cinnamon
1/2 cup chopped, toasted pecans

Stir together Ricotta and Swiss cheeses, confectioners sugar and lemon rind.Separate crepes according to package directions. Place bout 2 tablespoons cheese mixture in center of each crepe.

Fold both sides over filling; fold top and bottom edge over center, forming squares. Place blintzes, seam-side down, in 13 x 9-inch baking dish. Cover with foil.* Bake at 350F 10 minutes or until heated through.

Meanwhile, in medium skillet, cook pears in butter over medium heat 3 minutes or just until crisp-tender. Stir in lemon juice, brown sugar, raisins and cinnamon; heat through. Pour over blintzes. Sprinkle with chopped pecans.
10 servings

*At this point, blintzes can be refrigerated overnight. Let stand at room temperature 15 minutes before baking. Bake 20 minutes or until heatedthrough.