Prep Time: 10 minutes
Cook Time: 35-40 minutes
Servings: 5
Ingredients
10 large Crepini® Egg Wraps with (Cauliflower or Gluten-Free Grains)
For the Filling
8 ounces (1 cup) Ricotta cheese, room temperature
4 ounces (½ cup) cream cheese, room temperature
¼ cup granulated sugar or sugar substitute
1 large egg yolk, room temperature
1 tablespoon unsalted butter, plus more as needed
1 teaspoon lemon zest
¾ teaspoon almond extract
¼ teaspoon kosher salt
For the Berry Sauce
½ cup fresh raspberries½ cup fresh blueberries
½ cup fresh blackberries
2 tablespoons lemon juice
1 tablespoon unsalted butter
¼ cup granulated sugar or sugar substitute
1 teaspoon arrowroot starch
¼ teaspoon kosher salt
¼ teaspoon ground cinnamon
Directions
- Make the berry sauce: To a 2 quart saucepan over medium-high heat, add all ingredients. Cook, stirring constantly until mixture comes to a boil. Continue cooking for 5 more minutes then remove from heat to cool (it will thicken as it cools).
- To a medium mixing bowl, add ingredients for the filling. Whisk until smooth and set aside.
- Lay a Crepini on a clean work surface. Place 2-3 tablespoons filling on the edge closest to you.
- Fold in sides to cover the filling; creating an envelope shape.
- Beginning with the end closest to you, tightly roll the Crepini, finishing with the seam side down.
- Repeat process with remaining Crepinis and filling.
- To a 12-inch non-stick skillet over medium-high heat, melt 1 tablespoon butter. Add 3 blintzes to the pan ( seam down). Cook until base is golden, flip and cook until other side is golden, about 3 minutes per side.
- Remove from pan and place on a serving platter. Cook remaining blintzes, adding more butter to the pan as needed, and then serve warm with berry sauce.
FEATURED PRODUCTS:
