• Cheese Blintzes With Fresh Raspberry Sauce

    In honor of Shavous, we present a great recipe for all. These deliciously classic cheese blintzes are covered in a homemade raspberry sauce that is so easy to make. Top the dish off with fresh raspberries and blueberries for a cool addition to the sizzling blintzes • Recipe

    By The Kosher Chef of Joy of Kosher 

    These deliciously classic cheese blintzes are covered in a homemade raspberry sauce that is so easy to make. Top the dish off with fresh raspberries and blueberries for a cool addition to the sizzling blintzes.

    Times:
    Prep Time : 15 min
    Cook Time : 25 min
    Chill Time : 30 min
    Ready Time : 1 hour, 10 min
    Servings:
    10 Servings

    Ingredients
    For The Raspberry Sauce:
    1 cup fresh raspberries
    1 teaspoon lemon juice
    4 tablespoon sugar
    1 teaspoon water

    For The Crepes:
    3 eggs
    1 cup milk
    1 cup flour
    1 tablespoon sugar
    1/2 teaspoon salt
    2 tablespoons vegetable oil
    1/4 cup cold water
    1/4 teaspoon vanilla

    For The Fillings:
    1 1/2 cup ricotta cheese
    1/2 cup cream cheese
    Zest of an orange
    Pinch of salt
    2 tablespoons confectioners sugar
    1 egg

     

    Directions

    Raspberry sauce:

    1. Wash and drain the raspberries.

    2. Put them in a pot with the lemon juice, sugar and water.

    3. Stir over medium heat for a few minutes until the raspberries let out juice. (The raspberries shouldn’t melt)

    4. Put them over a strainer, and with a spoon squeeze out the juice until only the seeds are left in the strainer.

     

    Crepes and Filling:

    1. In a blender mix all the ingredients together until liquid. Pour into a bowl and let it sit for half hour.

    2.  In a bowl mix the ingredients for the filling and stir until smooth. Cover it and put in the fridge to chill.

    3. Spray Pam on a medium-high skillet. Pour 1/4 cup of batter into the pan, moving around the pan so the batter spreads evenly around the pan. Let it cook for 1 minute, then flip it for a few more seconds until crisp. Put it in a plate. Keep doing this until you finish the batter. It should make about 10 crepes.

    4. Take the crepe. Put 1 spoon of filling at the edge. Fold it over once, flip the sides in, and then roll it twice so the seem is on the bottom. Do this for all the crepes.

    5. In a pan, melt 1 spoon of butter, and fry the crepes on each side until crisp.

    6. Preheat oven to 325*F. Place them in an oiled dish, and bake for 12 minutes. Let them cook, and serve with fresh raspberry sauce, and topping of your choice.

    Enjoy!

    342

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    Related Posts:

    1. Raspberries and blueberries are nearly impossible to clean of insects. Certainly your instruction to “wash and drain raspberries” is not adequate. Many poskim recommend not using these berries at all.

      Giorgies
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