Breakfast

Strawberry Cheesecake Blintzes

• 8 ounces mascarpone or cream cheese, softened
• 1/3 cup dairy sour cream
• 2 tablespoons orange liqueur or orange juice
• 2 tablespoons granulated sugar
• 1 cup glaze for strawberries, divided
• 10 ready-to-use crepes, at room temperature
• 2 1/2 to 3 cups sliced fresh strawberries or mixed fresh berries
• Sour cream

Preheat oven to 375 degrees F.

In food processor or blender, place the softened mascarpone or cream cheese with sour cream, liqueur, sugar and 1/2 cup of the glaze for strawberries. Cover and blend until smooth. For each blintz, spoon 2 heaping tablespoons of the cheese mixture onto center of one crepe, spreading into a small circle.

Fold crepe in half over filling, then fold left and right edges to center. Fold over once more to make a packet. Place blintzes folded side down on a buttered baking sheet. Bake for 8 to 10 minutes, or until blintzes are heated through and edges are light golden brown.

To serve, warm remaining 1/2 cup glaze on HIGH power of microwave for about 45 seconds or until heated through. Place two blintzes on each serving plate; spoon strawberries over. Drizzle with glaze, add a dollop of sour cream, and serve immediately.

Makes 5 servings.