Cheese Blintzes With Broiled Pineapple

Serves: 2

Branson Greenfelder

1 January 1970

Based on User reviews:

42

Spice

42

Sweetness

45

Sourness

42

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

2

Eggs

1 cup

Milk

1 tsp

Salt

1 tsp

Granulated Sugar

1 cup

Flour

1

Unsalted Butter

1 cup

Heavy Cream (chilled)

1 cup

Ricotta

230 g

Cream Cheese (at room temperature)

1

Sugar (confectioners')

1 tsp

Pure Vanilla Extract

1 tsp

Orange Zest (freshly grated)

1 cup

Light Brown Sugar

1 cup

Macadamia Nut (toasted, coarsely chopped)

4 tbsps

Butter (melted)

1

Pineapple (whole, peeled and sliced)

Directions:

1

Watch how to make this recipe

2

Crepes: Whisk the eggs and milk together in a medium bowl

3

Whisk in the salt, granulated sugar, and flour

4

Set aside for 30 minutes

5

Set the oven to 200 degrees F

6

And put a platter in the oven to heat

7

Melt about 1/2 teaspoon of butter in a nonstick 8 to 10-inch skillet over medium heat

8

When it foams, pour or ladle in about 2 tablespoons of batter

9

Lift and swirl the pan so the batter coats the bottom

10

Replace the pan on the burner and cook just until set and the underside is lightly browned

11

Transfer to the warmed platter

12

Repeat until the batter is used up

13

Cheese Filling: Whip the cream until stiff and refrigerate

14

Mix the ricotta and cream cheese in a mixer fitted with a paddle attachment (or using a hand mixer) until as smooth as possible (it will remain a bit grainy, from the ricotta)

15

Add the sugar, vanilla, and zest and mix

16

Fold in the whipped cream

17

Refrigerate until ready to serve

18

Broiled Pineapple: Mix the sugar, nuts, and butter

19

Sprinkle on top of the pineapple slices and broil

20

Remove the crepes from the oven

21

One by one, spread each crepe with the cheese filling and roll up like a cigar

22

Sprinkle with confectioners' sugar and serve with broiled pineapple