Brie Winter Harvest Blintzes


Sweet and crunchy, creamy and decadent, this dessert has it all. Try these blintzes for a special brunch, too. When cooking with Brie or other soft-ripened cheeses, place it in the freezer for a few minutes before adding it to the recipe. This ensures that the cheese will not melt too quickly during cooking.
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At a glance
Soft-Ripened Cheeses
3/4 c. part-skim ricotta
6 oz. Ile de France Brie, well chilled
1 egg
3 Tbsp. Confectioner's sugar
3/4 tsp. grated lemon rind
4 7" crepes
1/2 Tbsp. butter
1 pear, cored and cut into 1/4" slices
2 Tbsp. dried cranberries
1/2 Tbsp. brown sugar
1/2 tsp. lemon juice
1/8 tsp. ground cinnamon
1 Tbsp. chopped pecans, toasted


    * Preheat oven to 350F.
    * Remove the rind from the Ile de France Brie, and dice the cheese into 1" chunks.
    * In a small bowl, combine ricotta, Ile de France Brie, egg, sugar and lemon rind.
    * Spread 1/4 of the cheese mixture down the center of each crepe, and fold both sides over the filling.
    * Fold the top and bottom of the crepe over the center to form a rectangular packet, and place blintzes onto a nonstick sheet pan.
    * Bake for 10-15 minutes, checking after 8 minutes, until blintzes are golden and heated through.
    * Meanwhile, heat butter in a medium skillet over medium heat. Add pear, and saute for two minutes.
    * Add all remaining ingredients except pecans (cranberries through cinnamon), and cook until sugar is dissolved and syrupy.
    * Top blintzes with pear mixture, sprinkle with toasted pecans and serve.
    * Makes 4 blintzes

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