Chocolate Raspberry Blintzes Recipes

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CHOCOLATE RASPBERRY BLINTZES



Chocolate Raspberry Blintzes image

It's a minor adjustment to the cheese blintzes located on the website. Sour cream complements the blintzes for dipping.

Provided by Tyni

Categories     100+ Breakfast and Brunch Recipes     Crepes

Time 40m

Yield 8

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
⅓ (13 ounce) jar chocolate-hazelnut spread (such as Nutella®)
½ (8 ounce) package mixed berry cream cheese, softened
1 tablespoon milk
2 teaspoons vanilla extract
½ cup butter, melted
1 cup white sugar
2 tablespoons ground cinnamon
1 loaf sliced white bread, crusts removed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix cream cheese, chocolate-hazelnut spread, berry cream cheese, milk, and vanilla extract together in a bowl.
  • Pour melted butter into a shallow bowl.
  • Combine sugar and cinnamon in a separate shallow bowl.
  • Flatten bread slices out on a work surface. Spread cream cheese mixture over each slice. Roll up each slice. Dip rolls in melted butter; coat with cinnamon sugar. Arrange seam-side down in a baking dish.
  • Bake in the preheated oven until lightly golden, 15 to 20 minutes.

Nutrition Facts : Calories 573.1 calories, Carbohydrate 67.6 g, Cholesterol 74.6 mg, Fat 31.1 g, Fiber 2.3 g, Protein 8.1 g, SaturatedFat 16.3 g, Sodium 619.3 mg, Sugar 37.8 g

PLUM-RASPBERRY BLINTZES



Plum-Raspberry Blintzes image

Provided by Food Network Kitchen

Categories     dessert

Time 20m

Number Of Ingredients 0

Steps:

  • Toss 1 chopped plum with 1/4 cup granulated sugar, 1 teaspoon cornstarch and 1/4 teaspoon each cinnamon and salt. Microwave 3 minutes, then stir and set aside. Puree 3/4 cup cottage cheese in a blender with 1 egg, 2 tablespoons sugar and 1/2 teaspoon vanilla. Spoon onto the center of 4 prepared 9-inch crepes; fold in the sides and roll up. Cook seam-side down in a nonstick skillet with butter until golden on both sides. Dust with confectioners' sugar. Stir 1/3 cup raspberries into the plum sauce; spoon over the blintzes.
  • Serves 4 ; Calories: 208; Total Fat 6 grams; Saturated Fat: 3 grams; Protein: 8 grams; Total carbohydrates: 31 grams; Sugar: 26 grams; Fiber 1 grams; Cholesterol: 71 milligrams; Sodium: 363 milligrams

Nutrition Facts : Calories 208 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 71 milligrams, Sodium 363 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 8 grams, Sugar 26 grams

CHOCOLATE BLINTZES WITH CHOCOLATE WHIPPED RICOTTA-ALMOND FILLING AND WARM CHERRY SAUCE



Chocolate Blintzes with Chocolate Whipped Ricotta-Almond Filling and Warm Cherry Sauce image

Provided by Bobby Flay

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 22

2 cups fresh ricotta, drained in a cheesecloth-lined strainer set over a bowl for at least 4 hours
3 tablespoons powdered sugar
2 tablespoons unsweetened Dutch process cocoa powder, such as Valrhona
1/2 teaspoon pure vanilla extract
1 ounce bittersweet chocolate, finely grated
1/4 cup slivered toasted almonds
1/3 cup sugar
2 eggs
2 cups milk
3 tablespoons unsalted butter, melted, plus more for cooking
1 1/2 cups all-purpose flour
1/3 cup unsweetened Dutch process cocoa, such as Valrhona
1/2 teaspoon sea salt
Warm Cherry Sauce, recipe follows
Powdered sugar
Fresh mint sprigs
16 ounce bag frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
1/4 cup kirsch
3 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/8 teaspoon almond extract

Steps:

  • For the ricotta filling: Whisk together the ricotta, powdered sugar, cocoa powder and vanilla extract until light and fluffy. Fold in the chocolate and almonds. Cover and refrigerate for at least 1 hour and up to 8 hours.
  • For the blintzes: Whisk together the sugar and eggs until pale. Whisk in the milk and butter. Sift the flour, cocoa powder and salt onto a piece of waxed paper. Add the sifted ingredients to the wet ingredients and whisk until smooth. Cover and refrigerate for at least 1 hour and up to 24 hours.
  • Heat a skillet over medium heat and melt a little butter. Ladle a scant 1/4 cup batter into the skillet. Tilt to swirl the batter so it covers the bottom of the skillet. Cook on one side until small air bubbles form, the top is set and the bottom is golden brown. When done, carefully loosen the edges of the crepe, flip over and cook for 30 seconds longer. Slip out of the skillet onto a plate. Butter the skillet as needed and repeat until all the batter is used.
  • Turn each crepe so the golden brown side is up. Place 3 tablespoons ricotta filling in the middle in a 3 by 2-inch-wide mound. Roll once to cover the filling. Fold the sides into the center and continue rolling until completely closed. Repeat with the remaining crepes. You may have leftover filling; don't overfill.
  • Serve 2 blintzes per plate. Spoon some of the Warm Cherry Sauce over, sprinkle with powdered sugar and garnish with mint sprigs.
  • Combined the reserved cherry juice, kirsch and enough cold water to measure one total cup of liquid.
  • Whisk together the sugar and cornstarch in a small saucepan until no lumps remain. Gradually whisk in the cherry juice mixture and cook over high heat until the mixture comes to a boil. Add the cherries and continue cooking until the sauce has thickened, stirring occasionally, about 5 minutes, remove from heat and add the lemon juice and almond extract. Serve hot or warm.

RASPBERRY CHEESE BLINTZ BAKE



Raspberry Cheese Blintz Bake image

Any fruit topping works wonderfully with this twist on traditional blintzes. It puffs during baking and will fall a bit while standing. It makes a beautiful presentation. -Kristi Twohig, Waterloo, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 22

1/2 cup orange juice
6 large eggs
2 large egg whites
1-1/2 cups sour cream
1 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
2 teaspoons baking powder
1 teaspoon grated orange zest
1 teaspoon vanilla extract
Dash salt
FILLING:
2 large egg yolks
1 teaspoon vanilla extract
2 cups 4% cottage cheese
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
TOPPING:
1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons cornstarch
3/4 cup orange juice
Mandarin oranges, optional

Steps:

  • Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13x9-in. baking dish., For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 40-45 minutes. Let stand for 10 minutes before cutting., For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve with blintz bake. Top with mandarin oranges if desired.

Nutrition Facts : Calories 364 calories, Fat 20g fat (12g saturated fat), Cholesterol 199mg cholesterol, Sodium 365mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 12g protein.

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