Baked Ricotta Cheese Blintzes

My top ten list of favorite foods would definitely include cheese blitzes. Have you ever had a cheese blintz? A creamy cheese filling enclosed in a crepe served with sour cream and/or fruit toppings (I always smother mine with blueberry sauce). I was so excited when I found this version! Come take a look at these Baked Ricotta Cheese Blintzes.

When preparing brunch for family and friends, I usually make recipes that can easily feed a crowd. If I’m going to be honest with you, I still prefer the traditional version of cheese blintzes made with farmer’s cheese. But the preparation can be a little long. That being said, I love this baked version because it’s easy to make; clean-up is quick; I can bake it along with other brunch items (like spinach quiche) and there is no shortage of flavor (especially if it’s Creamy homemade ricotta!)

This Sunday is Mother’s Day. If you are getting together with family and friends, this would make a great addition to your brunch table or it’s perfect for dessert, served with lots of blueberry sauce!

“God could not be everywhere so he created mothers.”

                                                                                     ~Jewish proverb

We made it a point to have a weekly family get-together during the last couple of years of my mother’s life. Personally, I wanted my kids to have wonderful memories of their grandmother… her generosity, her kindness, her childlike innocence, but most of all her goodness.  My mom loved BBQ’s and so, oftentimes, my husband would get the BBQ going (even in the middle of winter…flashlights and all!) and I would always try to make a “special” dessert. I have some wonderful memories of those Saturday BBQs and how my mom thoroughly enjoyed trying “new” desserts. The tradition stuck, even after she left us, and all I can think of as I look at these wonderful baked ricotta cheese blintzes is how much she would have loved them.

Recipe origins

I absolutely adore the Barefoot Contessa…Ina Garten. I make so many of her mouth-watering recipes, you just can’t go wrong (I’ve adapted her Grilled Polenta Recipe which is truly mouth-watering!) This Baked Ricotta Cheese blintz is taken from her cookbook, Back to Basics. The original recipe can be found here.  I’ve only made two small changes to this wonderful recipe; I’ve decreased the salt and substituted the butter with olive oil. 

Happy Mother’s Day to all the wonderful moms, wishing you all the love, peace and happiness that you all deserve.

To my Mom, my guardian angel from above, buona festa della mamma!

Baked Ricotta Cheese Blintzes

Baked Cheese Blintzes with Ricotta & Mascarpone, served with a blueberry sauce. Ina's baked version is the perfect recipe for a Mother's Day brunch.

5 from 1 vote

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Course: Brunch

Cuisine: American

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 18 servings

Calories: 279kcal

Author: Maria Vannelli RD

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Ingredients

The batter:

• 1¼ cups milk
• 2 tablespoons sour cream
• 4 tablespoons olive oil
• 1 teaspoon vanilla extract
• 4 eggs
• 1 1/3 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder

The filling:

• 3 cups ricotta cheese
• 8 ounces mascarpone cheese about 1 cup
• 2 eggs
• 1/3 cup sugar
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon salt

Blueberry Sauce

• 3/4 cup orange juice freshly squeezed if possible
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 3½ - 4 cups fresh blueberries reserve 1/2 cup to add at the end
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Instructions

• Preheat the oven to 350℉ (175 °C)
• Grease and flour (or use non-stick spray) a 9 x 13 inch cake pan.

The batter:

• With the use of a blender or a food processor (fitted with steel blade), blend all ingredients (for the batter) until smooth.
• Pour approximately 1¾ cups of the batter in the prepared baking dish.
• Bake for 10 minutes or until set.

The filling:

• In a large mixing bowl (of stand mixer) using whisk attachment, combine the ricotta, mascarpone, eggs, and sugar.
• Whisk together for 1-2 minutes.
• Add the rest of the ingredients and whisk together.
• Spread this cheese mixture over the base.
• Very gently spoon the remaining batter over the cheese mixture.
• Place pan in oven for approximately 35-40 minutes.
• Remove from the oven and let stand for at least 15 minutes.
• Cut into squares and serve with sour cream, applesauce, or blueberry sauce.

Blueberry Sauce:

• Combine all the ingredients, except the blueberries in a medium saucepan.
• Bring to a gentle boil. Stir occasionally.
• When the mixture becomes translucent and is slightly thickened, gently stir in the blueberries,
• Simmer for 4-5 minutes.
• Just before removing from stove top, stir in the reserved blueberries, lemon zest and juice.

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Notes

Cut 3 rows across by 6 columns.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

*adapted from Ina Garten

Nutrition

Serving: 1serving | Calories: 279kcal | Carbohydrates: 24g | Protein: 8g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 90mg | Sodium: 168mg | Potassium: 183mg | Sugar: 14g | Vitamin A: 495IU | Vitamin C: 6.7mg | Calcium: 163mg | Iron: 0.9mg

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Thanks for dropping by.

Ciao for now!

Maria