These crisp tortillas filled with seasonal fruit and ricotta, topped with berry sauce make a romantic brunch or surprising dessert wrap. I used local peaches and blueberries here, but feel free to fool with fruit any local combination. (If you can find local ricotta, please let me know!)
Tortilla Blintzes with Summer Fruit
l cup blueberries (l/2 pint)
3 1/2 tablespoons sugar
l 1/2 teaspoon grated ginger
l cup whole milk ricotta cheese, room temperature
l teaspoon vanilla extract
2 small ripe nectarines or peeled peaches*, sliced
2 small taco size flour tortillas
l teaspoon unsweetened butter
2 tablespoons sliced almonds, optional
Combine the blueberries, 2 tablespoons sugar and l/2 teaspoon ginger in a small sauce pan with 2 tablespoons water. Heat, over medium high heat, stirring frequently, just until some of the berries burst and a sauce forms. Add up to 2 tablespoons extra water, if necessary. Put aside.
Mix the ricotta, vanilla, l sliced nectarine or pealed peach, l-1/2 tablespoons sugar, and l teaspoon grated ginger.
Place 1/2 the filling in the center of each tortilla. Carefully fold in the sides and roll, tucking in the ends carefully. (If you prefer, you may heat the tortillas to make them more pliable, but if you are careful, it isn’t essential.)
Heat the butter over medium heat in a large non-stick skillet. Carefully add the blintzes and cook, until well browned on both sides and warm all the way through, about 2-4 minutes on each side. Add the nuts during the last minute of cooking, stirring frequently to prevent burning. Place a blintz in the center of each plate. Spoon the blueberry sauce over. Sprinkle with the remaining nectarine slices and the toasted nuts, if you are using them. Serve immediately.
This post first appeared at The Locavore Way, author Amy Cotler’s blog.
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