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Baked Blintzes with Fresh Blueberry Sauce (Ina Garten) Recipe

Baked Blintzes with Fresh Blueberry Sauce (Ina Garten) Recipe

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Baked Blintzes with Fresh Blueberry Sauce (Ina Garten)

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Ingredients:

Serving

1 1/4 cups milk
2 tbsp sour cream
4 tbsp (1/2 stick) unsalted butter, melted
1 tsp pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
2 tbsp sugar
1 tbsp baking powder
3 cups (24 oz) ricotta cheese
8 oz mascarpone cheese
2 extra-large eggs
1/3 cup sugar
1 tbsp grated lemon zest (2 lemons)
2 tbsp freshly squeezed lemon juice
1/2 tsp pure vanilla extract
1 tsp kosher salt
fresh blueberry sauce
3/4 cup freshly squeezed orange juice (3 oranges)
2/3 cup sugar
1 tbsp cornstarch
4 half-pints fresh blueberries
1 tsp grated lemon zest
1 tbsp freshly squeezed lemon juice

Directions:

For the filling:
Preheat the oven to 350 degrees. Butter a 9 by 13-inch cake pan or baking dish.
For the batter, place all the ingredients in the bowl of a food processor fitted with the steel blade and blend until smooth. (You can also use a blender.) Pour half the batter (about 1 3/4 cups) into the prepared dish and bake for 10 minutes, until set.
Meanwhile, for the filling, whisk together the ricotta, mascarpone, eggs, and sugar in a large bowl. Add the lemon zest, lemon juice, vanilla, and salt and mix until thoroughly combined. Spread the cheese filling over the baked pancake. Carefully spoon the remaining pancake batter to cover the cheese.
Return the pan to the oven and continue baking for 35 to 40 minutes, until the top is lightly golden and the filling is almost set. Remove from the oven and allow to stand 10 to 15 minutes. Cut the blintzes in squares and serve warm with the fresh blueberry sauce.
Fresh Blueberry Sauce:
Combine the orange juice, sugar, and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 4 to 5 minutes, just until a few berries have burst but most are still whole. Stir in the lemon zest and lemon juice and cool. Yield: Makes 2 cups.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	864.73 Kcal (3620 kJ)
Calories from fat	580.28 Kcal
		% Daily Value*
Total Fat	64.48g	99%
Cholesterol	304.78mg	102%
Sodium	372.07mg	16%
Potassium	521.01mg	11%
Total Carbs	62.02g	21%
Sugars	35.44g	142%
Dietary Fiber	3.63g	15%
Protein	13.65g	27%
Vitamin C	28.7mg	48%
Vitamin A	0.6mg	19%
Iron	1.1mg	6%
Calcium	234.2mg	23%

Amount Per 100 g
Calories	218.43 Kcal (915 kJ)
Calories from fat	146.58 Kcal
		% Daily Value*
Total Fat	16.29g	99%
Cholesterol	76.99mg	102%
Sodium	93.98mg	16%
Potassium	131.6mg	11%
Total Carbs	15.67g	21%
Sugars	8.95g	142%
Dietary Fiber	0.92g	15%
Protein	3.45g	27%
Vitamin C	7.2mg	48%
Vitamin A	0.1mg	19%
Iron	0.3mg	6%
Calcium	59.2mg	23%

* 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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