gluten free raspberry topped cheese filled blintzes
Makes: 6 blintzes
Prep Time: 6 minutes
Total Time: 25 minutes
For the Filling:
3/4 cup whole-milk ricotta cheese
1/4 cup confectioners sugar
1 Tablespoon cream cheese, softened
1/8 teaspoon table salt
For the Berry Sauce:
1 cup frozen raspberries
2 Tablespoons granulated sugar
1/8 teaspoon table salt
For the Crepes:
1 cup gluten free baking blend for muffins & quick breads
1 teaspoon granulated sugar
1/4 teaspoon salt
1 1/2 cups whole milk
2 large eggs
4 – 6 Tablespoons unsalted butter plus 1 Tablespoon melted unsalted butter
1. Make Filling: In a medium bowl add the ricotta cheese, confectioners sugar, cream cheese and salt and whisk together until smooth. Set aside.
2. Make Sauce: In a small saucepan set over medium heat add the raspberries, granulated sugar and salt and cook, stirring occasionally, until thickened, about 10 minutes. Remove from heat when done.
3. Mix Dry Ingredients: In a medium mixing bowl, add the gluten free baking blend, sugar and salt and whisk together to combine.
4. Mix Wet Ingredients: In a separate medium mixing bowl add the milk and eggs and whisk together until well combined.
5. Mix Batter: Add one half only of the milk mixture to the flour mixture and whisk together until smooth. Add the melted butter and whisk together until combined. Add the remaining milk mixture and whisk together until smooth.
6. Prep Pan: Heat a 12 inch non-stick skillet over medium heat until hot. Peel the paper back from one side of the stick of butter and generously butter the hot skillet holding the paper side of the butter stick.
7. Add Batter: Working quickly, whisk batter to recombine. Using a 1/3 measure, add batter to the middle of the skillet while lifting and gently rotating the skillet with your other hand to spread batter out evenly. Cook until the edges start to dry and the center is no longer wet. Transfer crepe to a large plate. Butter skillet and add more batter as before.
8. Fill Crepe: While the crepe is cooking, quickly spread about 2 Tablespoons of the filling in a line along one edge of the crepe. Fold edge nearest the filling over the filling, then fold one side in over the the filling, then the other side. Gently roll the crepe into a tidy rectangle. Set aside to a plate and repeat process as crepes are cooking.
9. Make Blintzes: When all the batter and filling is used, make blintzes. To the now empty skillet generously coat with butter and allow to heat. Add 4 blintzes in the middle of the skillet and one one both sides of that and cook until light brown, about 2 to 4 minutes. Gently flip blintzes and cook until nicely browned on both sides, another 2 to 4 minutes.
10. Serve & Enjoy: To serve blintzes, transfer to serving plates and top with the raspberry sauce. Enjoy!
