Blintzes are a decadent sweet European dessert filled with a delicious sweet cheese mixture or fruit. It’s extremely rich and delicious and even though it’s decadent it isn’t hard to make. This cheese blintz with raspberry sauce is the perfect Easter dessert. Actually, it’s the perfect anytime dessert.
You know how people talk about bonding over food? Well that’s exactly how this cheese blintz came into existence. It was an interesting situation. My mom had come over thinking I made sweets. Of course, she was thoroughly disappointed when there was nothing here (nope not even cookies).
I had talked about making blintzes for several weeks and everyone was sick of it. I knew I could quickly throw it together and it would be absolutely delicious. So I did. But, I hadn’t realized that we were out of milk. So I had to ask my neighbor for some. And before you know it everyone is hanging out in the kitchen talking and having a good time.
And of course, once I started cooking, no one was allowed to leave. I love food that can be personalized. Because this dish is so easy and quick everyone can have what they want. It’s makes people feel special and that always makes everyone happy.
Of course, when it comes right down to it, it’s a pancake. A beautiful delicious pancake. The key is to make sure you’re using a pan that heats evenly and that it is well buttered.
So here’s the best part, it can be frozen. I know!! That’s going to make having these delicious treats on a regular basis even easier.
Cheese Blintz with Raspberry Sauce
Makes 8 – 10 Blintzes
- 4 eggs (beaten)
- 1 cup of flour
- 1/3 cup of sugar
- 3/4 cup of milk
- 1/4 cup of seltzer
- 1 teaspoon vanilla
- pinch of salt
- 1 8oz package Cream Cheese
- 1 cup of cottage cheese (or ricotta)
- 1/4 cup of sugar
- 2 teaspoons lemon
- 1 teaspoon vanilla
- 1 egg yolk
- 1 pint raspberry
- 2 tablespoons of sugar
- 1 tablespoon of water
- 2 teaspoons lemon juice
Tools: mixing bowls, electric hand mixer (whisk), nonstick skillet and spatula
In a bowl mash raspberries. Then mix with water, lemon juice and sugar.
In a pan heat mixture over medium heat until sugar dissolves.
Set aside and allow sauce to reach room temperature. Then cover and place in refrigerator.
In a bowl mix cottage cheese, cream cheese, sugar egg yolk, and vanilla. Set cheese mixture aside.
Add all crêpe ingredients and blend until there are no lumps.
Warm up a non stick pan on medium heat until hot.
Grease the pan with butter or non-stick spray
Pour about 1/3 cup of crêpe batter into hot pan.
Tilt pan in a circular motion until batter coats the bottom of the pan.
Let each cook for about 60 seconds until the bottom is lightly golden brown.
Use a spatula to gently loosen edges.
Remove crêpe from pan and place on a plate.
Keep crêpe wrappers separated with waxed paper or parchment paper (to keep blintzes from sticking).
Place 3 tablespoons of cheese filling in crêpe leaving at least an inch from the edge.
Fold top edge inward the fold sides inward.
Once 3 edges are folded in roll wrapper like a burrito.
Once rolled the blintzes are ready to fry.
Coat pan with butter or spray and place blintz flap side down.
Cook for 1 to 2 minutes until golden brown then flip and cook on the other side.
Serve blintzes warm and top with raspberry sauce.