I Ate Homemade Cheese Blintzes + Fresh Raspberry Sauce For Dinner [Pictures + Recipe]

Last night while surfing some cooking sites I came across this awesome cheese blintze recipe. From what I could gather this isn't typically a dinner food, but that didn't stop me from giving it a try!

While gathering ingredients before beginning, I noticed it called for lemon zest in the cheese filling, so I decided to make some nice tart raspberry sauce to compliment the citrus in the cheese.

This should make between 10-12 blintzes depending on the size of your pan and how much cheese you decide to fill it with. I typically used around 2 tbsp of filling since they get increasingly harder to maneuver without ripping when stuffed.

Batter:

• 3 large eggs
• 1 cup milk (whole milk is best)
• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1/2 tsp salt
• 2 tablespoons vegetable oil
• 1/4 cup cold water
• 1/4 tsp vanilla extract

After mixing let the batter sit for 20-30 minutes. Proceed to cook the batter like you would a crepe. Pour in 1/4 cup of batter into a oiled 10 inch pan, and swirl around until you completely coat the bottom of the pan. Cook on low heat until the top looks dry. Scoop out of the pan and stack on a plate until you are out of batter.

Cheese Filling:

• 1 1/2 cup ricotta cheese (drain if wet)
• 1/2 cup cream cheese
• zest from one lemon
• tiny pinch of salt
• 2 tablespoons powdered sugar, or more to taste
• 1 large egg

Simply whisk the ingredients together in a large bowl. Afterwards, spoon in some filling into the top third of your (crepe?) and then roll and fold like you would a burrito (or a joint for you 420 lovers :^) ). After rolling, pan fry on medium heat with a little butter to get your blintzes golden brown. Pro Tip: be gentle and avoid overfilling, cheese will splatter and burn you while pan frying like it did me :(.

Raspberry Sauce:

• 4 half-pints containers (around 1.5 pounds)
• 1/4 cup of sugar (or more to taste)
• 2-3 tbsp of lemon juice
• 0-4 tbsp of water (depending on desired thickness)

Simply heat the ingredients in a medium sized pot on low heat until all the juices are released. Be careful not to boil the sauce as it could make it taste bitter or grainy. Finally, strain out the seeds unless you like a crunchy sauce.

This step is completely optional, but while I was experimenting around I noticed this made the filling thicker which made for a better texture and flavor overall. After you stuff, roll, and brown your blintzes in butter on medium heat, proceed to bake at 325 F for 10-12 minutes in an oven safe dish.

You're now ready to enjoy one of the most amazing crosses between sweet, savory, and tart that I've ever discovered.

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