Avocado Blintzes

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 8 crepes
• avocado mousse
• blueberry compote
• mint leaves for garnish
• pomegranate seeds for garnish

• For the Crepes

• 4 cups all-purpouse flour
• 1 Tbsp. sugar
• 1 pinch of salt
• 4 cups whole milk
• 8 whole eggs
• 8 egg yolks
• 1 cup melted butter

• For the Avocado Mousse

• 2 cups requesón or Ricotta cheese
• 1/2 cup milk
• 2 ripe, fresh avocados, halved, pitted, peeled and coarsely chopped
• salt and pepper (to taste)

• For the Blueberry Compote

• 2 cups blueberries
• 1/2 cup sugar
• 1/2 cup corn syrup
• juice of 1/2 a lemon

Instructions:

1. Place equal amounts of avocado mousse on 8 crepes and then roll into an "enchilada" type shape.
2. Place two blintzes (prepared crepes) onto 4 chilled serving plates.
3. Top with blueberry compote and garnish with mint leaves and pomegranate seeds in equal amounts.
4. Serve immediately.

1. Crepes:

2. Place all ingredients, except for the melted butter, in a high-speed blender and blend until smooth.
3. Add the butter and blend again to combine.
4. Place a non-stick skillet on the stove at medium heat.
5. Ladle a very thin layer of batter into the skillet to form a very thin pancake. You may have to move the pan around to achieve an even layer with the batter.
6. Once the pancake is cooked (after about 30 seconds), flip it over onto the other side where you will cook it for about another 10 seconds, or until cooked through.
7. Repeat to make 8 crepes.Cover each of the crepes and reserve at room temperature until ready to use. Any leftover crepe batter can be refrigerated for later use.

1. Avocado Mousse:

2. Place all ingredients into a food processor or high-speed blender and process until very smooth.
3. Chill until ready to use.

1. Blueberry Compote:

2. Place all ingredients into a medium saucepan and cook over low-medium heat until a jam-like consistency is achieved.
3. Pour into a glass container and store in the refrigerator to chill.