With every season change, I go through recipes that I have saved since I was very young. It started when I would cut up recipes from McCall’s magazine and glue them on large index cards for my mother. Then I started doing it for myself.
As I just turned 60 years old, you can only guess at how old many of these recipes are!
Recently I came across this old McCall’s recipe for blintzes. It gave me the idea to make blintzes for when I have overnight company soon.
Blintzes can be made the day before and re-heated gently the next morning. Plus, the little blintz packages are so pretty – much prettier than some breakfast casserole.
You need three parts to make blintzes. You need the crêpes, filling and sauce.
Cheese Blintzes with Strawberry Coulis
12 ounces fresh strawberries
1/3 cup sugar or to taste
2 tablespoons orange liqueur or orange juice
1 1/2 cups cottage cheese
1 1/2 cups ricotta cheese
Few drops of orange oil or 1 teaspoon orange zest, optional
1/4 cup white sugar
2 teaspoons ground cinnamon
Melted butter, optional
Cinnamon sugar, optional
Crêpes; make a quadruple recipe.
To make the sauce, place the three ingredients in a saucepan over medium heat and stir to dissolve the sugar. Continue to cook until the sauce has thickened slightly, about 30 minutes.
Let cool slightly, then blend with an immersion blender. Cover and refrigerate if not using right away.
To make the filling, place the cottage cheese in a food processor jar and process until smooth.
Scrape down the sides, then add the remaining ingredients and process until all combined.
Taste the filling. Personally, I prefer the sauce sweeter than the filling; you don’t want a sweet filling and a sweet sauce because this is not dessert. Also, the cinnamon should be fairly strong because it pairs so nicely with the fruit. If you can’t taste it, add some more. There are different grades and potencies of cinnamon.
Cover and refrigerate the filling if you’re not using it right away.
When you are ready to prepare the blintzes, have the crêpes at your work station either just cooked and still slightly warm, or at room temperature, if you made them the day before. If they are too chilled they will break instead of fold. Also have the filling on your work station.
Pre-heat the oven to 400 degrees. Lightly butter two baking pans to hold the blintzes in one layer.
Place about one heaping tablespoon of filling in the middle of a crêpe.
First fold over the front of the crêpe over the filling, then the left and right sides over the filling, then roll the whole thing over the remaining flap.
Gently pick up the blintz and place in the pan with the folded sides down. Continue with the remaining crêpes and filling.
If you like, brush the tops of the crêpes with melted butter, and sprinkle with cinnamon sugar.
Bake in the oven for 15 – 20 minutes, or just until golden. They will be puffy, but unfortunately they will unpuff within minutes. That’s ok – they’re still really good.
Serve with the warm or room temperature strawberry coulis.
If you like, serve with a few fresh berries.
note: Some blintzes are sautéed in butter in a pan instead of baked. Those are also fabulous!