Baked blintzes with blueberry sauce
- 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
Preheat the oven to 350 F and butter a 9 x 13 pan.
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.
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.
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.
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.