PEAR AND RICOTTA BLINTZES WITH SPICED MAPLE-BUTTER SAUCE
Categories Mixer Cheese Dairy Fruit Breakfast Brunch Dessert Rosh Hashanah/Yom Kippur Cream Cheese Ricotta Currant Dried Fruit Pear Spice Fall Winter Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 24
Steps:
- For sauce:
- Whisk all ingredients in heavy small saucepan over low heat until butter melts. Cool until slightly thickened, whisking occasionally. (Can be made 3 days ahead; chill.)
- For crêpes:
- Blend milk and eggs in blender until smooth. Add flour, butter, sugar and salt; blend until smooth batter forms. Chill 1 hour and up to 2 hours. Reblend for 10 seconds before using.
- Heat nonstick skillet with 8-inch bottom over medium-high heat; brush with oil. Pour scant 3 tablespoons batter into skillet. Rotate and shake skillet to spread batter over bottom. Cook until crêpe is brown at edges and appears dry on top, about 20 seconds. Turn crêpe over. Cook until brown spots form on bottom of crêpe, about 12 seconds. Turn crêpe out onto paper towel; cover with paper towel. Repeat, making about 26 crêpes and brushing skillet occasionally with oil. (Can be made 1 day ahead. Wrap; chill.)
- For filling:
- Mix currants and rum in small bowl; let stand 15 minutes. Melt butter in large skillet over medium-high heat. Mix in pears and 1/4 cup sugar. Cook until pears are tender and brown, stirring often, about 10 minutes; cool.
- Beat cream cheese, eggs, peel, vanilla and 1/4 cup sugar in bowl. Beat in ricotta cheese; stir in pear and currant mixtures. Chill at least 1 hour and up to 1 day.
- Preheat oven to 375°F. Butter 15x10x2-inch glass baking dish. Place 1 crêpe, spotted side up, on work surface. Shape 1/4 cup filling into 3-inch-long log in center of crêpe. Fold bottom of crêpe over filling. Fold in sides; roll up. Place seam side down in prepared dish. Repeat with remaining filling and crêpes.
- Cover dish with foil. Bake blintzes until thermometer inserted into center of filling registers 160°F to 170°F, about 45 minutes. Place 2 blintzes on each plate. Whisk sauce over low heat until just warm and smooth. Serve blintzes with sauce.
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Emon Uddin
emonu@hotmail.frI'm impressed with the presentation of these blintzes. They look like they came from a restaurant.
Shenell Robinson
r_shenell@hotmail.comI love the idea of using spiced maple butter sauce. It sounds like a great way to add flavor to the blintzes.
Momo khan
km@yahoo.comI'm going to try making these blintzes for my next dinner party.
Rawal Rb
rr86@yahoo.comThis recipe is a keeper!
Mark Crouch
mark_c@aol.comI'm not sure how I missed this recipe before. It's definitely going on my to-cook list.
Mariama Diallo
diallo28@aol.comI can't wait to try this recipe! It looks delicious.
prophet arinaitwe arthur
prophet10@hotmail.comThese blintzes are a great make-ahead breakfast or brunch option.
BekyB Villegas
b_villegas@gmail.comI'm so glad I found this recipe! I've been looking for a good blintz recipe for a long time.
pamela weightman
pw@aol.comI would love to try this recipe with different fillings, such as apples or berries.
MD SHARAFAT
sharafat_md58@hotmail.comI'm not sure if I did something wrong, but my blintzes didn't turn out as golden brown as the ones in the pictures.
Salomy Lyungu
salomy.lyungu39@gmail.comThese blintzes were a great way to use up some leftover pears. I also liked that they could be made ahead of time.
Ali hamza gujjar club
h_ali36@yahoo.comOverall, I thought this recipe was good, but it could be improved with a few adjustments.
Raja Kumsa
rkumsa22@yahoo.comThe spiced maple butter sauce was a bit too spicy for my taste. I would recommend using less cayenne pepper.
B D Boss
b.b@hotmail.co.ukI had some trouble getting the blintzes to fold properly. They kept tearing. I think I might have rolled them out too thin.
Muslima Begum
mb98@hotmail.frThese blintzes were delicious, but they were a bit too sweet for my taste. I would recommend using less sugar in the filling.
Daibaram Khanal
k87@yahoo.comI made these blintzes for a special occasion, and they were a big hit. The presentation was beautiful, and the flavors were amazing. I highly recommend this recipe.
Monica Young
m31@hotmail.comMy family loved these blintzes! They were a bit time-consuming to make, but they were worth it. The filling was creamy and flavorful, and the blintzes were cooked to perfection.
Press Jkl
p38@yahoo.comThese blintzes were easy to make and turned out perfectly. I used frozen pears, and they worked just as well as fresh pears. The spiced maple butter sauce was a great addition.
Neyaz Mohammad Bawari
neyaz-m@yahoo.comI'm not usually a fan of blintzes, but these were amazing! The pears added a nice sweetness, and the ricotta filling was light and fluffy. The spiced maple butter sauce was also delicious.
Rs SH√£H
s.rs@yahoo.comThese blintzes were a hit at my brunch party! The pear and ricotta filling was creamy and flavorful, and the spiced maple butter sauce was the perfect complement. I will definitely be making these again.