Cheese Blintzes with Strawberry Rhubarb Compote
Treat yourself to the ultimate breakfast or dessert indulgence with these luscious Cheese Blintzes with Strawberry Rhubarb Compote. Featuring delicate, homemade crepes filled with a creamy ricotta and cream cheese mixture, these golden-brown delights are pan-seared to perfection for a light, crispy exterior. The star topping—a tangy-sweet strawberry rhubarb compote—adds a vibrant burst of flavor that perfectly complements the rich, velvety filling. With simple ingredients like fresh strawberries, rhubarb, and a hint of vanilla, this recipe is a delightful medley of textures and tastes. Whether you're hosting a brunch or craving a sweet treat, this easy-to-follow recipe will elevate your table with its rustic elegance and irresistible combination of flavors.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 cup Milk
- 2 Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Ricotta cheese
- 4 ounces Cream cheese, softened
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Strawberries, hulled and chopped
- 1 cup Rhubarb, diced
- 0.25 cup Water
- 0.33 cup Granulated sugar (for compote)
- 2 tablespoons Unsalted butter (for frying)
Instructions
In a medium mixing bowl, whisk together the flour, milk, eggs, melted butter, granulated sugar, and salt until smooth and no lumps remain. Let the batter rest for 10 minutes.
While the batter rests, prepare the cheese filling. In a small bowl, mix together the ricotta cheese, cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
To make the strawberry rhubarb compote, combine the strawberries, rhubarb, water, and granulated sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the fruit breaks down and the mixture thickens slightly, about 10-15 minutes. Set aside to cool.
Heat a nonstick skillet or crepe pan over medium heat. Lightly grease the pan with a small amount of butter.
Pour 1/4 cup of batter into the pan and swirl to spread it into a thin, even layer. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Repeat with the remaining batter, stacking the crepes on a plate and covering with a clean towel to keep warm.
To assemble the blintzes, place a crepe on a clean work surface. Spoon 2 tablespoons of the cheese filling onto the lower third of the crepe. Fold the bottom edge up over the filling, then fold the sides in, and roll up to form a neat packet. Repeat with remaining crepes and filling.
In a large skillet, melt the butter over medium heat. Add the filled blintzes seam side down and cook for 2-3 minutes per side, until golden brown and heated through.
Serve the blintzes warm, topped with the strawberry rhubarb compote. Enjoy!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 331 mg | 14% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 33.2 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 286 mg | 22% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
