Patter Fam Sauces

Strawberry Blintz

Crepe Batter Recipe:


1 cup whole milk

¼ cup cold water

2 eggs

1 cup AP Flour

½ tsp. salt

1 T Sugar

Clarified Butter


Basic Crepe Batter:


Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend until the batter is smooth and lump free.  Add about 3 oz. of clarified butter and blend to incorporate (about 5-10 seconds).  For best results let the batter rest for 30 minutes to 1 hour in the refrigerator.  This will improve the texture of the crepes.

Use an omelet pan or crepe pan to make the crepes.  Pour a couple tablespoons of clarified butter in the pan over medium heat and swirl the pan to spread the butter evenly or use a silicon basting brush. Pour ¼ cup of batter into the hot pan and swirl it to around to cover the bottom of the pan evenly.  Cook for 30 seconds to 1 minute or until the top of the crepe looks like it is almost dry.  Flip the crepe over and cook for just another 30 seconds.  Slide the crepe off to a plate.  Cover with parchment paper and repeat the process until all the batter is used up. 

Cheese Filling:




1 ½ cups Ricotta Cheese


4 oz. softened cream cheese


3 T powdered sugar


Lemon zest from one lemon


½ cup strawberries.

In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and blend until smooth. Gently fold in the berries.  Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.



Strawberry Topping:




2 T clarified butter


2 pints strawberries chopped


¾ cup granulated sugar


1 tsp. cornstarch


1 lemon juiced


Combine all the ingredients in a pot over medium-high heat.  Cook until the strawberries are softened and sugar dissolves.  Turn the heat down and simmer for about 5 minutes until the strawberries are a little chunky and the syrup created is nice and red.  Remove from the heat and let cool.

Blintz assembly:  Preheat oven to 400 degrees.  Spoon about ¼ cup of the cheese filling into each crepe and roll it up like a burrito.  Place on a cookie sheet with seam side down.  Bake for about 10 minutes until the blintz is completely heated through.

Remove with a spatula to a plate and top with strawberry topping and powdered sugar.  Serve immediately.









Written by Joyce Peters — April 18, 2016

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