Cheese Blintzes With Strawberry-Rhubarb Compote Recipe

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Cheese Blintzes With Strawberry-Rhubarb Compote
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Ingredients
17
Count
Nutrition
581
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. BLINTZES: Using a blender, mix the eggs, milk and flour at low speed. Add the Grand Marnier. Once the batter is well mixed and coats the spoon with a thin film, refrigerate, covered for 1 hour in a pitcher or bowl.
  2. Stir the batter thoroughly and before making the crepes, test the liquid by dunking a spoon in the mixture; again, it should coat the spoon with a thin film. Adjust by adding milk if necessary.
  3. Using a 8-10 nonstick pan, spray with oil, and heat the pan over medium-high heat. Pour about one cup of batter to coat one pan. Once covered, pour a thin layer of batter into the heated pan, swirling to coat if necessary.
  4. When the crepes pull away from the edge of the pan in about 20 seconds, remove from the heat, tap them lightly or run a knife across the edge of the pan to release, and invert the crepes on a dry towel to cool. Stir the batter at brief intervals to re-suspend the ingredients.
  5. FILLING: Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
  6. ASSEMBLY: With the cooked side up, spoon about 1/4 cup filling inside the center of the wrapper.
  7. Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold over the ingredients pulling the stuffing toward you.
  8. Fold the crepe over until you form a seam on the blintz. Set finished 2-inch by 1 1/2-inch flat eggroll shaped blintz on a dry towel with the seam side down.
  9. COOK: Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down. Saute each blintz until golden brown, carefully so the cheese does not escape.
  10. Flip the blintz onto the other side. Lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
  11. TOPPING: Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
  12. In a large saucepan, melt the butter and add the fruit mixture. Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown. Cover 5 minutes or until rhubarb is soft.
  13. TO SERVE: Ladle the warm fruit over the blintz and top with a dollop of sour cream. Garnish with a fresh strawberry half.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 581.38 Kcal (2434 kJ)
Calories from fat 201.66 Kcal
% Daily Value*
Total Fat 22.41g 34%
Cholesterol 114.33mg 38%
Sodium 300.47mg 13%
Potassium 654.97mg 14%
Total Carbs 83.6g 28%
Sugars 46.98g 188%
Dietary Fiber 5.81g 23%
Protein 14.53g 29%
Vitamin C 55.8mg 93%
Iron 1.2mg 6%
Calcium 309.8mg 31%
Amount Per 100 g
Calories 142.87 Kcal (598 kJ)
Calories from fat 49.56 Kcal
% Daily Value*
Total Fat 5.51g 34%
Cholesterol 28.1mg 38%
Sodium 73.84mg 13%
Potassium 160.96mg 14%
Total Carbs 20.54g 28%
Sugars 11.55g 188%
Dietary Fiber 1.43g 23%
Protein 3.57g 29%
Vitamin C 13.7mg 93%
Iron 0.3mg 6%
Calcium 76.1mg 31%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.7
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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