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Strawberry Blintzes with Ricotta Cream

Tender crepes filled with sweet ricotta and bright strawberry flavor, perfect for breakfast or dessert.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the blintzes
  • 4 medium/large crepes or Swedish pancakes Store-bought crepes can be used.
  • 1 cup ricotta cheese Use thick, well-drained ricotta.
For the strawberry sauce
  • 1 heaping cup strawberries Fresh or frozen. Thaw and drain if using frozen.
  • to taste strawberry jam Optional, use for sweetness.
For serving
  • cream For drizzling.

Method
 

Preparation
  1. Make the crepes.
  2. In a food processor, blend half of the strawberries with the ricotta cheese, adding sugar or strawberry jam to sweeten to your taste.
  3. Fill each crepe with 2 mini scoops of the ricotta cream mixture and fold them over.
  4. Place the filled crepes seam side down in a greased baking dish.
  5. Bake at 400°F for about 15 minutes.
  6. In the food processor, blend the remaining strawberries with sugar or strawberry jam to create a strawberry sauce.
  7. Plate the blintzes and top with a spoonful of the sauce and a drizzle of cream.
  8. Serve warm on a plate with extra strawberry sauce on top and a dusting of powdered sugar if desired.

Notes

Store cooled blintzes in an airtight container for up to 3 days. Freeze for up to 2 months, reheat at 350°F before serving. Avoid overfilling crepes to prevent leaking.