Partridgeberry Blintzes in a BlizzardPosted: March 27, 2011
Corner Brook doesn’t exactly have an abundance of weekend brunch options. Sure, you’re likely to find the odd waffle here, and your choice of bacon-and-egg deals at your drive-thru of choice, but neither option satisfies a Sunday morning urge to banquet.
And sometimes it blizzards. In March. Leaving you with no other choice but to stay in and make these:
To give the blintzes a more local feel, I used Pure Labrador’s Lingonberry preserves, known in these parts as Partridgeberry jam. Whatever the name, Partridgeberries are an excellent alternative to using expensive, out-of-season berries, while brightening both palate and plate.
What’s more, these blintzes come in handy when hosting friends and family (you can even get a blintz-assembly-line going, which makes for quite the communal brunch experience). Here’s the recipe:
Cinnamon-Scented Ricotta Blintzes with Partridgeberry Syrup
(Makes about 10 blintzes)
Preheat oven to 200°
1/2 cup all-purpose flour
1/2 t baking powder
Pinch of salt
In a separate bowl whisk:
1/2 cup milk
1 tablespoon sugar
Combine the wet ingredients with the dry, whisking continuously to incorporate. Stir in 1 tablespoon melted butter, and 1 teaspoon vanilla.
Make Crepes: Melt butter in a non-stick skillet until hot and its foam subsides. Spoon two tablespoons of the blintz batter onto the frying pan and swirl to create a thin crepe. When the crepe begins to bubble (after about 1 minute) flip it over and brown the reverse side (for about another minute).
Meanwhile: Combine 3 cups of ricotta with 1/3 cup sugar and 1 teaspoon cinnamon. As the crepes finish in the pan (here is where you can start the assembly line), spoon 1 tablespoon of the ricotta spread onto the middle of the crepe. Fold into a rectangular packet and set on a parchment lined baking sheet. When all the crepes are ready, transfer them to the oven.
Prepare the Syrup: In a saucepan, simmer 1/2 cup of Lingonberry/Patridgeberry preserves with 1/2 cup of pure, maple syrup (don’t use any substitutions here or the syrup will be too sweet) over medium heat until heated through and slightly reduced.
When the syrup is finished and the blintzes are warm, place two blintzes on each plate. Drizzle syrup over the blintzes and dust with confectioner’s sugar, if desired.
(Recipe generously adapted from Food and Wine)