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EatingWell Test Kitchen
“Ready-made crêpes—available near the berries in most produce departments—keep this blintz dessert recipe easy enough for a weeknight but stunning enough for a dinner party. Just a few minutes in the oven melts the lemony ricotta filling to deliciously complement the sweet cherries.”
3 cups sweet cherries, pitted
¼ cup water
3 tablespoons granulated sugar
2 teaspoons cornstarch
¾ cup part-skim ricotta cheese
1 teaspoon vanilla extract
1 teaspoon lemon zest
6 9-inch ready-to-use crÀªpes
2 teaspoons melted butter
Confectioners' sugar for garnish
1Preheat oven to 375°F. Coat a rimmed baking sheet with cooking spray.
2Combine cherries, water, granulated sugar and cornstarch in a saucepan. Cook over medium heat, stirring, until thickened, 6 to 8 minutes.
3Meanwhile, combine ricotta, vanilla and lemon zest in a small bowl.
4Transfer a crepe to a work surface, keeping it on its piece of plastic from the package. Spread about 2 tablespoons of the ricotta mixture into a 3-inch-long strip on the lower third of the crepe. Top with a generous 1 tablespoon of the cherry mixture. Fold both sides of the crepe over the filling and roll closed. Repeat with the remaining crepes and fillings (saving enough cherry mixture for topping). Transfer to the prepared baking sheet. Brush the tops with melted butter.
5Bake the blintzes until lightly browned, 5 to 7 minutes. To serve, top each with about 2 tablespoons of the remaining cherry filling. Sprinkle with confectioners' sugar, if desired.
Make Ahead Tip: Cover and refrigerate cherry and cheese fillings (Steps 2 & 3) in separate containers for up to 1 day.
Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.