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
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
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Preheat the oven to 350 F and butter a 9 x 13 pan.
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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.
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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.
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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.
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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.