I have had a long love affair with peaches. They are on top of my list for best foods to consume while stranded on a deserted island. They also happen to be just showing up at the farmers markets right now. Blintzes have also been one of those foods that could make it to the island with me. Creamy ricotta cheese interlaced with some powdered sugar and set inside a perfectly thin crepe — oh the joy! It’s the type of thing that would be satisfying pretty much any time of the day. NOW, combine two of my favorite loves into one dish and I am not really sure what to do with myself. Hot Buttered Peach Blintzes are slightly tipsy peaches warmed with butter and poured over some cheese oozing crepes –– let the love affair begin and look out island I am on my way.
How to fill your blintzes:
Lay crepe out onto a flat surface.
Add 2 heaping tablespoons of your ricotta cheese mixture into the center.
Begin to fold one side in.
Followed by the other side.
Fold in to form a rectangle.
Then flip it over carefully so it stays closed, then place into pan for baking.
When finished baking cover with buttered peaches and serve.
|Prep Time||10-15 Minutes|
|Cook Time||8-10 Minutes|
- 1 Large buttered peaches
- 3-4 Medim fresh peaches
- 2 Tablespoons unsalted butter
- 2 Tablespoons peach schnapps
- 1 Tablespoon pure maple syrup
- 1/4 Teaspoon ground nutmeg for the filling
- 16 Ounces ricotta cheese
- 1/2 Cup cream cheese room temperature
- 1/2 Cup powdered sugar
- 1 Medium Egg
- 2 Tablespoons fresh lemon juice
- 1 Cup all-purpose flour
- 2 Medium eggs
- 1/2 Cup Milk
- 1/2 Cup Water (plus a bit more for consistency)
- 1/4 Teaspoon sea salt
- 2 Tablespoons unsalted butter melted
- Basic Crepe Recipe – makes 18-20 crepes In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.If needed add a bit more (1-2 Tbs) water for thinner consistency. Heat a lightly oiled small pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side for about 1 minute. Remove from heat and repeat until batter is gone.
- Chop peaches into 1/2" pieces and remove pits. Place in a medium sauce pan over medium heat. Add in butter, schnapps, maple syrup and nutmeg and stir until well combined. Let cook for 4-6 minutes while continuing to stir on occasion and it starts to thicken. Remove from heat and set aside.
- Preheat oven to 350 degrees. Grease a 9X13 pan and set aside. In a large bowl combine ricotta cheese, cream cheese, egg, powdered sugar and lemon juice and stir together until well combined while smoothing out any lumps.
- Place 2 heaping tablespoons of the ricotta cheese mixture into the center of one crepe. Fold in outer edges while rolling in inner edges to make a rectangle or burrito type shape. Place each filled crepe into the well greased pan and continue until the pan is full, then cover the pan with aluminum foil. Place filled crepes into the oven for 8-10 minutes or until ricotta mixture is set. Remove from the oven.
- Place one to two crepes onto a serving dish, top with a heaping of peach mixture and serve. Continue until all servings are met.
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