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Berry and Mascarpone Blintzes

Berry and Mascarpone Blintzes

Blintzes are crepes that are a touch more fancy

Prep Time:
40 minutes
Ready In:
1 + hour
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Crepe Batter: 1 1/2 cups flour 1 tbsp. sugar 1/8 tsp salt 3 eggs 1 1/2 cups milk Zest from one lemon (save the lemon for the rest of the recipe) 2 tbsp. canola oil Berry Topping: 2.5-3 cups of fresh berries, chopped if larger (it can be a combo of strawberries, blackberries, raspberries, currants etc) 2/3-3/4 cup granulated sugar 3 tbsp. fresh chopped mint (or combo of mint and thyme) 3 tbsp. fresh lemon juice. Mascarpone Filling: 400 grams of Tre Stelle Mascarpone cheese 1 cup fresh chopped berries (use what is in season, almost any fruit can work!) 1/3-1/2 cup icing sugar (you decide how sweet you want it!) 3 tbsp. fresh chopped mint (you could also use thyme or a combination) 2-3 tbsp. lemon juice (just to thin it out a touch, what you need may be affected by the berries you choose)


Crepe Batter: Whisk the flour, sugar and salt together in a small bowl. In a medium bowl lightly beat the eggs. Alternating flour mixture and milk, add by the 1/2 cup to the eggs. Mix thoroughly before adding the next portion. Once completely blended together, add the lemon zest and blend some more. Add the canola oil, and blend well. The final batter should be the consistency of heavy cream. Let the batter rest for at least 1 hour, covered, on the counter. Heat a 6-8 inch shallow pan (ideally a crepe pan) over medium heat. Have canola oil ready to grease the pan with. Add enough to coat the bottom of the heated pan. Lifting the pan from the heat, add enough batter to coat the entire bottom, swirling it around (but don't add any more than that- you don't want them thick) Place pan burner and cook for about 40 seconds, or until the edges are cooked through and dry. Using a small spatula, slide it under the crepe all the way around to loosen. Flip and civil the other side till just golden. Place on a plate. Add a little oil to cover the bottom of the pan. Repeat until all the batter is used up. You should get between 12-14 or more (depending on the size of your pan) set aside. Berry Topping: Mix all ingredients together in a bowl, except for the lemon juice. Set aside. The sugars will draw out the berry juices. This will turn into a lovely sauce. Just before serving, add the lemon juice, 1 tbsp. at a time till you achieve freshness to the sauce that you like. Mascarpone Filling: Mix all filling ingredients together. Prepare the blintzes: Preheat the oven to 325F. Lightly grease the bottom of a large baking dish with some melted butter or canola oil. Take one crepe and place a small mound of the cheese mixture in the middle (about 2.5-3 tbsp.) Fold two sides in. Then wrap the top and bottom in (you've created a little envelope or parcel). Place with folded edges on the bottom into the baking dish. Repeat till you have made up all the blintzes. Lightly brush the tops with a bit more butter or oil. Bake for about 10 minutes, or until warmed through. Place three on a plate and spoon the fruit topping over them. You can also sprinkle everything with more icing sugar.

Other recipes for:

breakfast mascarpone

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Cheese: Mascarpone

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