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Ricotta Blintzes with Dried Fruit Compote

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Serves 8

  • by Bill Telepan from Fine Cooking
    Issue 110

This classic brunch dish consists of a creamy ricotta filling wrapped in tender crêpes and cooked in butter until golden-brown. It's topped with a sweet-tart compote of dried cherries, apricots and figs.

For the dried fruit compote:
  • 4 dried figs, cut into 8 pieces
  • 4 dried apricots, cut into 8 pieces
  • 1 cup dried cherries
  • 1/2 cup fresh orange juice
  • 1/4 cup honey, preferably wild flower or orange blossom honey
  • 1-1/2 tsp. red wine vinegar
For the crêpes:
  • 4 large eggs
  • 1 cup plain seltzer or club soda
  • 1/2 cup whole milk
  • 2 oz. (4 Tbs.) unsalted butter, melted and cooled slightly
  • 2 Tbs. granulated sugar
  • Kosher salt
  • 4 oz. (1 cup) all-purpose flour
For the ricotta filling:
  • 1/4 cup heavy cream
  • 2 Tbs. honey, preferably wild flower or orange blossom honey
  • 1 cup whole-milk ricotta
  • 3 Tbs. thinly sliced fresh mint
For assembly:
  • 2 oz. (4 Tbs.) unsalted butter
Make the fruit compote:

Combine the figs, apricots, cherries, orange juice, and ½ cup of water in a 1-quart saucepan. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Simmer until the fruit is tender, about 3 minutes. Strain the liquid from the fruit, reserving the liquid. Transfer the fruit to a medium bowl and set aside.
 

Return the liquid to the pot and add the honey and vinegar. Bring to a boil over medium-high heat, reduce the heat to maintain a simmer, and simmer uncovered until syrupy, about 4 minutes. Pour the syrup over the fruit.
 

Make the crêpes:

In a medium bowl, lightly beat the eggs. Whisk in the seltzer, milk, melted butter, sugar, and 3/8 tsp.salt. Add the flour and whisk until the batter is smooth and pourable.
 

Set a dinner plate next to the stove. Heat an 8-inch nonstick skillet over low heat. Quickly pour 2 Tbs. of the batter into the skillet, swirling and tilting the pan as you pour. Try to evenly cover the bottom of the skillet (the crêpes cook too quickly to patch any holes). When the crêpe looks cooked and smells buttery, after about 1 minute, lift one edge with a spatula or your fingers and transfer it to the dinner plate. The crêpe should be pale; there is no need to flip and cook the other side. Continue with the remaining batter, layering the crêpes on top of each other on the plate. You should have about 25 crêpes. Let the crêpes cool completely before assembling.
 

Make the ricotta filling:

In a medium bowl, whip the heavy cream by hand with a whisk or with an electric hand mixer to stiff peaks. Stir in the honey, then fold in the ricotta and the mint. Don’t overmix.
 

Assemble and cook the blintzes:

Choose the 16 best looking crêpes (save the remainder for another use). Spoon 1 Tbs. of the filling into the center of each crepe. Fold one long edge in over the filling, followed by the two short edges, and finally, the second long edge (like a burrito). Arrange the blintzes seam side down on a large plate or baking sheet.
 

Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Arrange half of the blintzes in the skillet seam side up in a single layer and cook until light brown on the bottom, 2 minutes. Flip and continue to cook until light brown on the second side, 1 to 2 minutes more. Transfer to a paper towel lined tray. Repeat with the remaining butter and blintzes. To serve, arrange two blintzes on each of 8 plates and top with the compote.

 

Make Ahead Tips

The compote may be made up to 3 days ahead. Cool to room temperature, cover, and refrigerate. Gently reheat before serving.

The crêpes can be made 1 day ahead; wrap in plastic and set aside at room temperature.

The filling can be made 1 day ahead. Cover and refrigerate. When ready to assemble the blintzes, gently fold the mixture again.

Photo: Scott Phillips

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