INGREDIENTS

INSTRUCTIONS

Mix together the ricotta, mascarpone, sugar, vanilla extract, lemon
zest and a small pinch of salt.  With the cooked side in, place the
"tail" of the crepe toward you and  spoon about 2 ounces of the filling
inside the center of the wrapper.  Fold and hold the two opposite sides
of the crepe over the filling  until they almost meet and then fold the
"tail" over the ingredients  pulling the stuffing toward you. Fold the
crepe over until you form a  seam on the blintz. Set finished 2-inch by
1 1/2-inch flat "eggroll"  shaped blintz on a dry towel with the seam
side down.  Melt butter or margarine in a skillet over medium high
heat,  beginning with the seam side down. Saute each blintz until
golden  brown, carefully so the cheese does not escape. Flip the blintz
onto  the other side. To warm the ingredients in the blintz, lower the
flame and cook slowly, about 2 to 5 minutes to avoid burning the
crepe.  Gently toss the rhubarb, strawberries, flour, sugar and lemon
and let  stand until moist, 5 to 10 minutes. In a large saucepan, melt
the  butter and add the fruit mixture. Cook the fruit for approximately
35  minutes, stirring to make sure the fruit does not brown. Cover 5
minutes or until rhubarb is soft. Ladle the warm fruit over the  blintz
and top with a dollop of whipped cream. Garnish with a fresh
strawberry half.  Converted by MC_Buster.  Recipe by: CHEF DU JOUR SHOW
#DJ9416 - INGRID CROCE  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 3308
Calories From Fat: 849
Total Fat: 95.3g
Cholesterol: 286.8mg
Sodium: 682.5mg
Potassium: 3120.1mg
Carbohydrates: 596g
Fiber: 23.4g
Sugar: 486.9g
Protein: 40.6g