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Fried Fruit Blintzes w/Strawberry Sauce




Source of Recipe


Internet


List of Ingredients




Yield: 4

CREPES:
3 eggs
½ cup water
½ cup, plus 2 tablespoons whole milk
1 ounce melted butter
1 cup flour
salt
oil, as needed

In a medium sized bowl combine the eggs, water, milk and butter. Slowly whisk while adding the flour and salt.

Preheat an 8" skillet over medium heat. Using a pastry brush, brush the pan with oil and heat. Pour enough batter into the hot pan to cover the bottom of the skillet. Place over the fire for approximately six seconds, then pour off the excess batter back into the bowl. Cook until the crepe is dry on top. With a wooden spoon, loosen the edges from the side of the pan and remove. Continue this process until all the batter is used up. Once cooked, alternate the layers of crepes for ease in handling (do not stack evenly). Set the crepes aside, covered lightly with a cloth towel.


FILLING:
1 ½ ounces sweet butter
3 tablespoons light brown sugar
2 ripe bananas, rough chopped
½ teaspoon fresh ginger, minced
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 ounce light rum
¼ cup mango, diced small
1 pound pot cheese
1 egg, beaten with 1 tablespoon water


In a large skillet melt the butter. Add the brown sugar and bananas. Cook, stirring occasionally and allow the sugar to caramelize. Add the ginger, spices and rum. Allow the alcohol to burn off. Cook over medium heat until nearly all the liquid has reduced. Remove from the pan and chill.

In a medium bowl fold the chilled caramelized bananas with the pot cheese. Add in the mango.

Fill the center of each crepe with approximately 2 tablespoons of Banana Filling. To assemble, fold the left and right edges of each crepe toward the center; then the top and bottom. Brush the bottom edge with the egg wash. Turn over so the seams remain down. At this point the blintzes can be frozen in a single layer, or individually wrapped in plastic.

To cook, fry in a combination of hot butter and oil on both sides until golden, over medium heat. If using previously frozen blintzes, do not defrost and fry over low heat.


STRAWBERRY SAUCE:
1 pint strawberries, hulled
1 tablespoon sugar
2 tablespoons water
¼ cup confectioner’s sugar

In a food processor combine the strawberries, sugar and water. Puree until smooth. Adjust sweetness with more or less sugar as needed, depending on the natural sweetness of the strawberries.

Serve the Fried Fruit Blintzes dusted with confectioner’s sugar and Strawberry Sauce.



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