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.
Prep Time : 15 min
Cook Time : 25 min
Chill Time : 30 min
Ready Time : 1 hour, 10 min
For The Raspberry Sauce:
1 cup fresh raspberries
1 teaspoon lemon juice
4 tablespoon sugar
1 teaspoon water
For The Crepes:
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. 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.