Cheese Blintzes with Apricot Sauce
The Classic Crepe Dish--Now with a Dash of Convenience
Ingredients List
Cheese Filling
- 1 1/2 cups - cottage cheese, dry or ricotta cheese
- 1 - egg yolk
- 2 to 3 tsbp. - Domino® Granulated Sugar
- 1 tsp. - finely grated lemon zest
Apricot Sauce
- 1 cup - dried apricots (6 oz.)
- 1/4 cup - Domino® Light Brown Sugar, firmly packed
- 2 1/2 cups - water
Blintz Batter
- 3/4 cup - all-purpose flour
- 1/2 tsp. - salt
- 1 tsp. - baking powder
- 1/4 cup - Domino® Confectioners Sugar
- 2 - eggs
- 1/4 cup - vegetable oil
- 1 cup - milk
- 4 tbsp. - butter
Instructions
Cheese Filling
Blend all ingredients until smooth. Refrigerate until needed.
Apricot Sauce
Combine the apricots, sugar, and water in a small, heavy saucepan. Bring to a boil and simmer, covered, for 20 minutes. Allow to cool slightly, then purée in a food processor or blender. Press the mixture through a sieve into a bowl. Serve warm, poured over baked blintzes.
Blintz Batter
Place all ingredients except butter in food processor and blend 10 to 15 seconds, or just until smooth. Refrigerate 1 hour.
In a nonstick 6" frying pan (preferably a slope-sided crêpe pan), pour ¼ cup batter. Tilt and swirl the pan to spread the batter in a thin layer that just covers the bottom of the pan. After a few minutes, check the doneness of the blintz by carefully lifting one edge to see whether it is golden brown. Use a spatula to flip the blintz and cook briefly on the other side until golden. Cooked blintzes may be refrigerated or frozen: cool completely on baking sheets lined with parchment or waxed paper, then stack the blintzes between small sheets of parchment or waxed paper. Wrap the stack tightly in plastic before refrigerating or freezing. Allow blintzes to return to room temperature before filling and rolling.
Liberally butter a 9 x 13" baking dish. To assemble the blintzes, spoon 2-3 Tbsp. of cheese filling on the lower third of each blintz. Fold the bottom of the blintz over the filling, then fold in the sides to make a package. Repeat with the remaining blintzes, placing each filled blintz in the buttered baking pan. When you’re finished, you may cover the pan with plastic wrap and refrigerate overnight, or proceed with baking immediately.
To bake, preheat oven to 400°F. Melt about 1 Tbsp. butter, then drizzle over the tops of the blintzes. Bake about 15 minutes, until filling is bubbly and blintzes are golden brown. Top with warm Apricot Sauce.
Makes 12 to 14 crepes.