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Cheese Blintzes with Raspberry Sauce

Source of Recipe

From "All-Time Best Brunch" by America's Test Kitchen


Recipe Introduction

"These blintzes are blissful brunch fare. We boosted the ricotta filling with cream cheese and confectioners' sugar, folded the sweet cheese into each cr�pe, and seared the blintzes in a skillet. A quick raspberry sauce offered a sweet finish. The recipe yields 15 cr�pes; only 12 are needed for the filling. If the batter doesn't stick to the skillet when swirling, the skillet is too greased and/or not hot enough. Heat the skillet 10 seconds longer and try again. Do not thaw the frozen raspberries."

List of Ingredients

Filling:
◦ 11 ounces (1 � cups plus 2 tablespoons) whole-milk ricotta cheese
◦ � cup (2 ounces) confectioners' sugar
◦ 1 ounce cream cheese, softened
◦ � teaspoon salt

Sauce:
◦ 10 ounces (2 cups) frozen raspberries
◦ � cup (1 � ounces) granulated sugar
◦ � teaspoon salt

Cr�pes:
◦ 2 cups (10 ounces) all-purpose flour
◦ 2 teaspoons granulated sugar
◦ � teaspoon salt
◦ 3 cups whole milk
◦ 4 large eggs
◦ 4 tablespoons unsalted butter, melted and cooled, plus 4 tablespoons unsalted butter


Recipe

For the filling: Whisk all ingredients in bowl until no lumps of cream cheese remain. Refrigerate until ready to use.

For the sauce: Combine raspberries, sugar, and salt in small saucepan. Cook over medium heat, stirring occasionally, until slightly thickened, 8 to 10 minutes.

For the cr�pes: 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.

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 ⅓ 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 cr�pe until edges look dry and start to curl and bottom of cr�pe is light golden, about 1 minute. Using rubber spatula, lift edge of cr�pe and slide it onto plate. Repeat with remaining batter, stacking cr�pes and brushing skillet with melted butter every other time. (Adjust burner between medium-low and medium heat as needed toward end of cr�pe-making process.) Working with one cr�pe at a time, spoon 2 tablespoons filling onto cr�pe about 2 inches from bottom edge and spread into 4-inch line. Fold bottom edge of cr�pe over filling, then fold sides of cr�pe over filling. Gently roll cr�pe into tidy package about 4 inches long and 2 inches wide. Repeat with remaining cr�pes and filling.

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.

Makes 12 blintzes






❧ To Make Ahead:
Filling, sauce, and batter can be refrigerated for up to 2 days; rewhisk batter before proceeding with recipe. Blintzes can be refrigerated for up to 24 hours or frozen for up to 1 month following step 4. Freeze blintzes on a rimmed baking sheet then store in a zipper-lock bag. When ready to cook, do not thaw blintzes, but reduce heat in step 5 to medium-low and cook blintzes, covered, until golden brown, 6 to 9 minutes per side.