Cheese Blintzes With Strawberry-Rhubarb Compote
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
46
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 tbsps
Sugar3 large
Egg (room temperature)6 tbsps
Unsalted Butter (3/4 stick)1 tsp
Vanilla Extract2 large
Egg Yolk1 tsp
Ground Cardamom1 cup
Orange Juice2 cup
Honey3 cups
Strawberry (sliced hulled)Directions:
1
Make crepes: Stir flour, sugar and salt in large bowl
2
Whisk eggs, milk, butter and vanilla in medium bowl to blend
3
Add to dry ingredients and whisk until smooth
4
Spray with vegetable oil spray and heat over medium-low heat
5
Pour 2 tablespoons crepe batter into pan and swirl pan to coat bottom thinly
6
Cook until edge of crepe is light brown, about 1 minute
7
Loosen edges of crepe gently with spatula
8
Carefully turn crepe over
9
Cook until beginning to brown in spots, about 30 seconds
10
Transfer crepe to plate
11
Place paper towel atop crepe
12
Repeat with remaining batter, spraying pan with vegetable oil spray as needed and covering each crepe with paper towel, forming total of 16 crepes
13
Stir flour, sugar and salt in large bowl
14
Whisk eggs, milk, butter and vanilla in medium bowl to blend
15
Add to dry ingredients and whisk until smooth
16
Spray with vegetable oil spray and heat over medium-low heat
17
Pour 2 tablespoons crepe batter into pan and swirl pan to coat bottom thinly
18
Cook until edge of crepe is light brown, about 1 minute
19
Loosen edges of crepe gently with spatula
20
Carefully turn crepe over
21
Cook until beginning to brown in spots, about 30 seconds
22
Transfer crepe to plate
23
Place paper towel atop crepe
24
Repeat with remaining batter, spraying pan with vegetable oil spray as needed and covering each crepe with paper towel, forming total of 16 crepes
25
For filling: Mix farmer cheese and cream cheese in large bowl to blend
26
Stir in sugar, egg yolks, vanilla extract and ground cardamom
27
Mix farmer cheese and cream cheese in large bowl to blend
28
Stir in sugar, egg yolks, vanilla extract and ground cardamom
29
Place 1 crepe on work surface
30
Place 2 tablespoons filling 3-inch-long log just below center
31
Fold bottom of crepe over filling
32
Fold sides in
33
Roll crepe up, enclosing filling completely
34
Transfer blintz to plastic-lined dish
35
Repeat with remaining filling and crepes
36
(Can be made 1 day ahead
37
Cover; chill overnight) Place 1 crepe on work surface
38
Place 2 tablespoons filling 3-inch-long log just below center
39
Fold bottom of crepe over filling
40
Fold sides in
41
Roll crepe up, enclosing filling completely
42
Transfer blintz to plastic-lined dish
43
Repeat with remaining filling and crepes
44
(Can be made 1 day ahead
45
Cover; chill overnight) For compote: Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes
46
Add rhubarb and stir until just tender, about 3 minutes
47
Transfer to large bowl
48
Stir in vanilla extract and ground cardamom
49
Cover and refrigerate
50
(Can be prepared 6 hours ahead
51
Keep chilled
52
) Stir in strawberries
53
Simmer orange juice and honey in heavy medium skillet over medium heat until reduced by half, about 4 minutes
54
Add rhubarb and stir until just tender, about 3 minutes
55
Transfer to large bowl
56
Stir in vanilla extract and ground cardamom
57
Cover and refrigerate
58
(Can be prepared 6 hours ahead
59
Keep chilled
60
) Stir in strawberries
61
Preheat oven to 200°F
62
Melt 2 tablespoons unsalted butter in large nonstick skillet over medium-low heat
63
Place 5 blintzes, seam side down, in skillet
64
Cook until golden brown and crisp, about 5 minutes per side
65
Transfer blintzes to baking sheet; keep warm in oven
66
Repeat with remaining 4 tablespoons butter and 11 blintzes in 2 more batches
67
Place blintzes on plates
68
Sprinkle with powdered sugar
69
Preheat oven to 200°F
70
Melt 2 tablespoons unsalted butter in large nonstick skillet over medium-low heat
71
Place 5 blintzes, seam side down, in skillet
72
Cook until golden brown and crisp, about 5 minutes per side
73
Transfer blintzes to baking sheet; keep warm in oven
74
Repeat with remaining 4 tablespoons butter and 11 blintzes in 2 more batches
75
Place blintzes on plates
76
Sprinkle with powdered sugar