Blintzes are small, thin, crêpelike cakes filled with savory or sweet fillings. Here they are combined with rich mascarpone and topped with warm fruit.
A 12-inch sauté pan
In a small bowl, mix together the mascarpone, sugar, vanilla extract, and a small pinch of salt.
In a large sauté pan, heat the clarified butter. Add the blintzes, seam side down, and cook for a minute or two, until browned. Carefully turn them over and brown the other side. The blintzes should be warm in the middle. Be careful that the mascarpone cream does not leak out. Remove the blintzes from the pan, set them aside, and keep them warm while you make the sauce.
Put the nectarines, blueberries, simple syrup, lemon juice, and
© 1993 Emily Luchetti. All rights reserved.