Lemon and Blueberry is a flavor combination that really brightens the taste buds. I created these decadent cheese blintzes for a spring brunch using my GF Scandinavian Pancake/Crêpe recipe. Make the pancakes ahead of time, then fill them with this light & lemony cheese mixture and top with our easy-breezy Blueberry Sauce (make ahead of time as well). Enjoy! ~Adrienne
Makes about 8-10 Blintzes
Ingredients
- 4 ounces Cream Cheese, softened
- 1 1/2 cups Ricotta Cheese (preferrably whole milk Ricotta)
- 8 ounces Mascarpone Cheese, softened
- 2 Egg Yolks
- 1/4 cup Sugar
- 1 tablespoon Lemon Zest
- 1 tablespoon Lemon Juice
- 1 teaspoon Vanilla Extract
- pinch Salt
- 8-10 GF Scandinavian Pancakes, cooked and covered at room temperature
- 3 tablespoons Butter, melted
- 2 tablespoons Turbinado Sugar (Sugar in the Raw)
- Blueberry Sauce (made ahead of time)
- Sour Cream or Whipped Cream (optional)
Directions
- Preheat oven to 400 degrees F. Set your cooked Scandinavian pancakes on a tray and cover with plastic wrap at room temperature while preparing the filling.
- Evenly spread 1 tablespoon of the melted butter into the bottom and up the sides of a casserole dish.
- Place softened cream cheese into a small bowl and using an electric mixer, mix until smooth and creamy.
- Add the ricotta, mascarpone, yolks, sugar, lemon zest & juice, vanilla and salt and mix until well combined, but not overmixed.
- Spoon about 2 tablespoons or so of the filling into each pancake, enough to fill it to about a 1 1/2" cylinder. Gently roll up and place each blintz, seam-side down into the buttered dish, snuggly against each other.
- Pour remaining butter evenly over the blintzes and sprinkle with the turbinado sugar.
- Bake uncovered until edges of the blintzes start to crisp and the filling is hot, about 10 minutes.
- Allow to rest a few minutes or even to room temperature if you like. Serve with a generous ladle of the prepared blueberry sauce and a dollop of sour cream or whipped cream for the perfect bite.
