Crepes(Blintzes) with Ricotta Cheese filling and Peach Sauce
Blintzes are Eastern European breakfast delight made with crepes and filled with any sweet or savory filling. Very similar to the Strawberry Blintzes ,these peach sauce blintzes make a fruity ,cheesy and filling breakfast. I use Grass-Fed Butter in the recipe,which is known to be healthier than ordinary butter(will blog more about its benefits in another post). The peach sauce is so easy to make ,as long as you have very ripe peaches and sweet ,there is absolutely no need to add any more sugar.
Crepes(Blintzes) With Low-fat Ricotta Cream And Peach Sauce
Makes 10 Blintzes
1 cup Whole wheat flour( fine ground)
1 1/2 cup low-fat milk
1 large Organic egg
1/4 teaspoon salt
1 tablespoon grass-fed cow butter for greasing the pan and sautéing the blintzes later.
For Ricotta Cheese Filling:
1 1/2 cups reduced fat ricotta cheese
1 teaspoon pure vanilla
2 tablespoon Organic Agave nectar or Pure honey
For Peach Sauce
2 Ripe Peaches pitted and pureed
1 tablespoon grass-fed cow butter
Prepare the Sauce
Melt butter in heavy saucepan on medium heat.Reduce heat to medium-low ,add the peach puree and cook for 2 to 4 more minutes until the mixture begins to thicken.Remove from heat and allow to cool.
Prepare the Crepes Batter
In a mixing bowl whisk and combine the flour,milk,egg,salt and vanilla until batter is smooth consistency. Let stand for few minutes.
Make the Crepes
Heat a non-stick medium size pan. Slightly grease(with butter) the pan using a kitchen towel and pour a ladle full of the crepe batter into the pan,tilt it ,to spread the batter around the pan until the mixture sets. Place back onto the heat and wait until small bubbles appear on the surface, then flip the crepe over. Cook for a few seconds on the other side and remove from the pan with a spatula. Repeat the same for the rest of the batter.
Make the Cheese Filling
Prepare the filling by whipping together cheese,sweetener and vanilla in a blender until creamy smooth.
Fold the Crepes
To Assemble the blintz,spoon about a tablespoon of the ricotta cream mixture over the center of each crepe. Fold the opposite sides of the wrapper over the filling. Lay them on a plate,seam side down.Finish assembling all of the blintzes.
Saute the Crepes
Saute the folded crepes(blintzes),heat about a teaspoon of butter in a non-stick pan and saute them,in batches of 4,about 2 minutes on each side,until crisp and lightly browned.
Drizzle the peach sauce and serve warm.