Blintzes are great. But I like to sleep late. So, if I’m hosting brunch, there’s no way that I’m waking up early enough to prepare 20 perfect little crepes, neatly stuffed and perfectly folded. This is the lazy-person’s version—10% of the work, 100% of the taste. And, you can always go back to bed while it’s in the oven!
Ingredients
FILLING
- 1½ lb ricotta cheese (about 3 cups)
- 1 lb cream cheese
- 2 eggs, beaten
- ¼ cup sugar
- ¼ cup lemon juice (about 1 large lemon)
- 1 tsp lemon zest, grated
- 1 tsp orange zest, grated
- ¼ tsp salt
BLINTZ BATTER
- 1 cup flour
- ½ cup sugar
- 1 Tbsp baking powder
- ¼ tsp salt
- 3 eggs, beaten
- ¼ cup whole milk
- 1 tsp vanilla extract
- 1 cup + 1 tsp butter, melted
SAUCE
- ¼ cup apple juice
- ¼ cup sugar
- 6 cups frozen or fresh berries (about 1½ pounds)
- 2 Tbsp cornstarch
- 2 Tbsp water
How to Make It
- Preheat oven to 300°F.
- To make the filling, combine all ingredients in a bowl or stand mixer. Stir to combine fully.
- To make the batter, in a large mixing bowl, whisk together flour, sugar, baking powder, and salt. In another mixing bowl, beat the eggs, milk, and vanilla together until well combined. Pour the wet ingredients into the dry, add 1 cup of melted butter, and whisk until smooth.
- Prepare the baking dish by coating it with the remaining teaspoon of melted butter. To assemble, pour in half of the blintz batter, making a very thin layer. Then gently pour the filling, being sure to pour it in the center and around the outsides, to give an even coat. Use a rubber spatula to even the top of the filling, and layer the remaining blintz batter on top. Bake at 300°F for 75 minutes, or until the top crust is golden brown, and casserole jiggles slightly.
- While the dish is baking, prepare the sauce. Place a pot over medium heat. Pour in the apple juice and the sugar. Stir until sugar is completely dissolved. Add the berries and cook for 5–10 minutes, or until the berries have mostly broken down. In a small bowl, create a slurry by combining the cornstarch and water. Slowly stir slurry into the pot to thicken the sauce.
- Remove blintz casserole from the oven and allow to cool at least 15 minutes. Serve with drizzled sauce and additional fresh fruit for a lovely brunch or dessert.
