Pear-Raisin-Pecan Blintzes
Prep Time: 25
Cook Time: 10
Serves: Serves: 10
Ingredients
- 1-1/4 cups Sargento® Whole Milk Ricotta Cheese
- 1 cup (4 oz.) Sargento® Artisan Blends® Shredded Swiss Cheese
- 1/4 cup confectioners sugar
- 1 tsp. grated lemon rind
- 1 pkg. (4 oz.) 9-inch crepes
- 4 ripe pears, cored and sliced 1/4-inch thick
- 2 Tbsp. butter or margarine
- 1 tsp. fresh lemon juice
- 2 Tbsp. packed brown sugar
- 1/2 cup golden raisins
- 1/2 tsp. cinnamon
- 1/2 cup pecans, chopped, toasted
Directions
Combine Ricotta and Swiss cheeses, confectioners sugar and lemon rind. Separate crepes according to package directions. Place about 2 tablespoons 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 13x9-inch baking dish. Cover with foil. Bake in preheated 350°F oven 10 minutes or until heated through.
Cook pears with butter in large skillet 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.