Fruit-Topped Cheese Blintzes
Serving Size / Yield
- 1 1/4 C. ricotta cheese
- 1 C. shredded Swiss cheese
- 1/4 C. confectioners' sugar
- 1 tsp. grated lemon rind
- 1 (4 oz.) pkg. crepes, 9-inch
- 4 medium pears, cored and sliced 1/4-inch thick
- 2 Tbs. butter
- 1 tsp. fresh lemon juice
- 2 Tbs. brown sugar
- 1/2 C. golden raisins
- 1/2 tsp. cinnamon
- 1/2 C. chopped, toasted pecans
Stir together Ricotta and Swiss cheeses, confectioners' sugar and lemon rind. Separate crepes according to package directions. Place bout 2 Tbs. cheese mixture in center of each crepe.
Fold both sides over filling; fold top and bottom edge over center, forming squares. Place blintzes, seam-side down, in 13 x 9-inch baking dish. Cover with foil. (At this point, blintzes can be refrigerated overnight. Let stand at room temperature 15 minutes before baking. Bake 20 minutes or until heated through.) Bake at 350 degrees 10 minutes or until heated through.
Meanwhile, in medium skillet, cook pears in butter over medium heat 3 minutes or just until crisp-tender. Stir in lemon juice, brown sugar, raisins and cinnamon; heat through. Pour over blintzes. Sprinkle with chopped pecans.
Yield: 10 servings