Cheese Blintzes with Raspberry Sauce (Cook's Country)

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Exotic ingredients, special equipment, and detailed techniques couldn’t stop us from bringing a streamlined version of this Eastern European specialty to the home kitchen. We nixed the hard-to-find, mild, and gritty-textured farmer’s cheese so often called for in recipes in favor of smoother ricotta cheese. A touch of cream cheese boosted the ricotta’s creaminess and gave it a pleasant tang while confectioners’ sugar provided just enough sweetness and body. To make the crêpes, we found no need for a crêpe pan. A traditional skillet worked just fine, turning out larger crêpes that were easier to fill and fold. And since no one sees the crêpes’ interiors, we decided there was no need to brown the crêpes on both sides. Our streamlined method calls for cooking them on only one side, until they’re firm enough to fill and fold. After browning the cheese-filled packages on both sides in butter, we topped them off with a bright, quick-cooking raspberry sauce to balance the richness.

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Ingredients

  • FILLING
  • 11 ounces (1 1/4 cups plus 2 tablespoons) whole-milk ricotta cheese
  • ½ cup (2 ounces) confectioners' sugar
  • 1 ounce cream cheese, softened
  • ¼ teaspoon salt
  • SAUCE
  • 10 ounces (2 cups) frozen raspberries
  • ¼ cup (1 3/4 ounces) granulated sugar
  • ¼ teaspoon salt
  • CRÊPES
  • 2 cups (10 ounces) all-purpose flour
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • 3 cups whole milk
  • 4 large eggs
  • 4 tablespoons unsalted butter, melted and cooled, plus 4 tablespoons unsalted butter

Preparation

Step 1

NOTE: Don’t worry if you lose a few crêpes along the way; the batter makes about 15 to account for any mistakes. When making the crêpes, if the batter doesn’t stick to the skillet when swirling, that means the skillet is too greased and/or not hot enough. Return the skillet to the heat and cook 10 seconds longer; then try again to swirl the batter. With the next try, use less butter to brush the skillet. If the filled and rolled blintzes split on the sides, be careful while searing them because the filling may sputter when it hits the hot skillet. You do not need to thaw the raspberries before making the sauce. Our favorite ricotta cheese is Belgioioso Ricotta con Latte Whole Milk Ricotta Cheese.

1. FOR THE FILLING: Whisk all ingredients in bowl until no lumps of cream cheese remain. Refrigerate until ready to use. (Filling can be refrigerated for up to 2 days.)

2. FOR THE SAUCE: Combine raspberries, sugar, and salt in small saucepan. Cook over medium heat, stirring occasionally, until slightly thickened, 8 to 10 minutes. (Sauce can be refrigerated for up to 2 days.)

3. FOR THE CRÊPES: Whisk flour, sugar, and salt together in medium bowl. Whisk milk and eggs together in separate bowl. Add half of milk mixture to flour mixture and whisk until smooth. Whisk in 3 tablespoons melted butter until incorporated. Whisk in remaining milk mixture until smooth. (Batter can be refrigerated for up to 2 days before cooking. It will separate; rewhisk it before using.)

4. Brush bottom of 12-inch nonstick skillet lightly with some of remaining 1 tablespoon melted butter and heat skillet over medium heat until hot, about 2 minutes. Add 1/3 cup batter to center of skillet and simultaneously lift and rotate skillet in circular motion to swirl batter, allowing batter to run and fully cover bottom of skillet. Cook crêpe until edges look dry and start to curl and bottom of crêpe is light golden, about 1 minute. Using rubber spatula, lift edge of crêpe and slide it onto plate. Repeat with remaining batter, stacking crêpes and brushing skillet with melted butter every other time. (Adjust burner between medium-low and medium heat as needed toward end of crêpe-making process.)

5. Working with 1 crêpe at a time, spoon 2 tablespoons filling onto crêpe about 2 inches from bottom edge and spread into 4-inch line. Fold bottom edge of crêpe over filling, then fold sides of crêpe over filling. Gently roll crêpe into tidy package about 4 inches long and 2 inches wide. Repeat with remaining crêpes and filling. (Assembled blintzes can be transferred to plate, covered with plastic wrap, and refrigerated for up to 24 hours.)

6. Melt 2 tablespoons butter in now-empty skillet over medium heat. Add half of blintzes, seam sides down, and cook until golden brown, 2 to 4 minutes, gently moving blintzes in skillet as needed for even browning. Using spatula, gently flip blintzes and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer blintzes to platter, seam sides down, and wipe skillet clean with paper towels. Repeat with remaining 2 tablespoons butter and remaining blintzes. Serve with raspberry sauce.

TO MAKE AHEAD: At end of step 5, transfer blintzes to rimmed baking sheet and freeze. Transfer frozen blintzes to zipper-lock bag and freeze for up to 1 month. When ready to cook, do not thaw blintzes. Reduce heat in step 6 to medium-low and cook blintzes, covered, until golden brown, 6 to 9 minutes per side.

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