Ina Garten has created a simplified version of the classic blintz recipe. It involves baking the crepe batter in the oven and making a kind of blintz square. If not a pure blintz, it is very reminiscent of the classic Eastern European dish made popular in the US by Eastern European Jewish immigrants. The blueberry sauce is a such a treat and can be used on pancakes, yogurt, ice cream, or oatmeal. Make sure to use freshly squeezed orange juice, it makes the sauce extra special. A beautiful dish for a Sunday morning brunch.Baked blintzes with blueberry sauce by Bake BellissimaBaked blintzes with blueberry sauce by Bake Bellissima

Baked blintzes with blueberry sauce by Bake Bellissima

Baked blintzes with blueberry sauce

Author: adapted from Barefoot Contessa back to basics
Serves 8-10

Ingredients

  • For the batter:
  • 1 1/4 cup milk
  • 2 tablespoons sour cream
  • 1/2 stick unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 1 1/3 cups all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • For the filling:
  • 3 cups ricotta cheese
  • 8 ounces mascarpone cheese
  • 2 large eggs
  • 1/3 cup sugar
  • 1 tablespoon grated lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • For the blueberry sauce:
  • 3/4 cup freshly squeezed orange juice
  • 2/3 cup sugar
  • 1 tablespoon cornstarch
  • 2 cups fresh blueberries
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 350 F and butter a 9 x 13 pan.
  2. Place all of the batter ingredients in a food processor and mix until smooth. Pour half the batter (about 1 3/4 cups) into the buttered pan and bake for 8-10 minutes. Check that it does not turn too dark, as you want the texture to remain soft like that of a crepe.
  3. For the filling, add the cheeses, eggs and sugar in the food processor and mix until smooth. Add the remaining ingredients and process until just mixed.
  4. Pour the filling mixture onto the baked batter, spread evenly, and top with the remaining batter. Bake for 30-40 minutes, until the top is a light golden color. Do not over bake to achieve the appropriate texture. Remove from the oven and allow to set for 10-15 minutes.
  5. To make the blueberry sauce, mix the orange juice, sugar and cornstarch in a small saucepan. Allow to boil and thicken, stirring every so often. When the mixture has thickened, add the blueberries and simmer for 4-5 minutes. Some blueberries will burst but you still want some to remain whole. Add the lemon juice and zest, and allow to cool.

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3 tbsp vegetable oil
1 large yellow onion minced
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1 28 oz can whole peeled tomatoes
2 1/2 tbsp sugar
1 tsp fine sea salt
1 tbsp paprika
1 tsp ground cumin
1 tsp black pepper
1 sprig of parsley for garnish
4 large eggs
1/2 cup feta cheese, crumbled
2 tbsp parsley, minced
1 tsp Maldon smoked sea salt
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Heat the oil in a large skillet. Add the onions and saute over meidum heat, until translucent, 5-10 minutes. Add the bell pepper, and jalapeno and saute for another 3-5 minutes. Stir in the tomato paste as well as the garlic and allow to cook for another 2 minutes, making sure the garlic does not brown.
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1 3/4 cups all purpose flour
1 teaspoon baking powder
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3 large eggs
1 1/4 cups sugar plus two tablespoons sugar
1 teaspoon pure vanilla extract
3/4 cup vegetable oil
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Preheat oven to 350 F. 
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Bake for 40-50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
Place pan on a wire rack and cool for 10 minutes before removing the side of the pan. Allow cake to cool for about 1 hour before serving.
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