Ricotta Mascarpone Blintzes with Rhubarb-Strawberry Compote
- 6 ounces ricotta cheese
- 6 ounces mascarpone
- 1 teaspoon sugar
- 3/4 teaspoon vanilla extract or orange liquor
- 1 teaspoon lemon zest
- Pinch of salt
- Prepared crepes
- 6 cups rhubarb, cut into 1-inch pieces
- 3 cups strawberries, cut in half lengthwise
- 3 tablespoons flour
- 2 cups sugar
- Lemon juice to taste
- Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon zest and a small pinch of salt.
- With the cooked side in, place the "tail" of the crepe toward you and spoon about 2 ounces of the filling inside the center of the wrapper.
- Fold and hold the two opposite sides of the crepe over the filling until they almost meet and then fold the "tail" over the ingredients pulling the stuffing toward you.
- Fold the crepe over until you form a seam on the blintz.
- Set finished 2-inch by 1 1/2-inch flat "eggroll" shaped blintz on a dry towel with the seam side down.
- Melt butter or margarine in a skillet over medium high heat, beginning with the seam side down.
- Saute each blintz until golden brown, carefully so the cheese does not escape.
- Flip the blintz onto the other side.
- To warm the ingredients in the blintz, lower the flame and cook slowly, about 2 to 5 minutes to avoid burning the crepe.
- Gently toss the rhubarb, strawberries, flour, sugar and lemon and let stand until moist, 5 to 10 minutes.
- In a large saucepan, melt the butter and add the fruit mixture.
- Cook the fruit for approximately 35 minutes, stirring to make sure the fruit does not brown.
- Cover 5 minutes or until rhubarb is soft.
- Ladle the warm fruit over the blintz and top with a dollop of whipped cream.
- Garnish with a fresh strawberry half.
ricotta cheese, mascarpone, sugar, vanilla, lemon zest, salt, crepes, rhubarb, strawberries, flour, sugar, lemon juice
Taken from www.foodnetwork.com/recipes/ricotta-mascarpone-blintzes-with-rhubarb-strawberry-compote-recipe.html (may not work)