Serves: 4
Total Calories: 518

BLINTZES
3/4 cup whole milk
1/2 cup blonde beer
6 eggs
3 tablespoons sugar
1 teaspoon salt
1 1/3 cups flour
2 tablespoons melted butter not hot
CHEESE FILLING
3/4 cup cream cheese
1/4 cup sour cream
1/4 cup mascarpone
1 tablespoon sugar
1 teaspoon vanilla extract
CHERRY FILLING
1 1/4 pounds fresh red cherries pitted
1/2 cup sugar
1 teaspoon vanilla extract

In a large bowl, thoroughly combine the milk, beer, eggs, sugar, and salt. Place the flour in another large bowl and form a well in the center. Gradually add the liquid mixture and whisk slowly until all is incorporated. Place in a blender, add the butter and blend until smooth. Heat a crêpe pan over medium heat. Add 2–3 tablespoons batter and swirl to coat bottom of pan. Cook until lightly browned, about 1–2 minutes on one side and 1 minute on other side. (You need 8 crêpes; this recipe makes more than 8, but the first few may not come out perfectly. Any extra crêpes can be wrapped in plastic and frozen.) When crêpes are cooked, lay them flat to cool while you make the filling.

With a hand mixer, thoroughly combine all of the cheese filling ingredients. Divide the filling among 4 crêpes, roll and refrigerate.

In a heavy saucepan, cook all of the cherry filling ingredients over low heat for 10 minutes. Taste and add more sugar if desired. Place in the refrigerator and chill for 1 hour. Divide the cherry filling among the 4 remaining crêpes and roll.

Preheat oven to 375 degrees.

Before serving, place blintzes on a baking sheet and heat in a 375-degree oven for 6 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 518
Calories from Fat: 121

More Recipes from the Taste of Broadway Cookbook:
Strawberry Mousse in Flourless Pastry
Panna Cotta
Lemon Tart Brulee
Saintly Zeppoles
Tostadas de Vino
Manzanas al Horno
Cheese and Cherry Blintzes
Lemon Ricotta Torte
Brazilian Flan