The area where Sandy grew up in the Rio Grande Valley is one of the best places in the nation for growing citrus. There is something about the soil, climate, and constant sunshine that lends itself to perfect citrus farming. Sandyās dad Max worked the citrus farms, and every year Sandy would go out with her dad to the farms to help him harvest and to sample the goods! Itās only natural that when developing recipes, Sandy wanted to pull from this fond memory. This wonderfully delicious spin on traditional blintzes has all the great taste but without all the work. Forget the trial and error; use this surefire recipe to woo your crowd.
Recipe information
Yield
makes 8 to 10 servings
Ingredients
Preparation
Step 1
Preheat the oven to 350Ā°F. Coat a 9 x 13-inch casserole dish with cooking spray.
Step 2
In a blender, combine the eggs, egg whites, sour cream, grapefruit zest, orange juice, and butter. Cover and blend until smooth. Add the flour, 1/2 cup of the sugar, and the baking powder. Cover and blend again until smooth. Transfer the batter to a medium bowl.
Step 3
In a clean blender, combine the cottage cheese, cream cheese, egg yolks, vanilla, lemon juice, and remaining 2 tablespoons sugar. Cover and blend until smooth.
Step 4
Pour 2 cups of the batter into the prepared casserole dish. Spoon the cottage cheese mixture over the batter and swirl the filling into the batter with the tip of a knife. Pour the remaining batter evenly over the mixture in the dish. Bake for 45 minutes or until puffed and golden. Cool for 30 minutes on a wire rack before serving.
Step 5
To serve, heat the marmalade with the water in a small saucepan set over medium heat until melted. Drizzle the blintz with the melted marmalade and spread to cover.
