Cheese Blintzes with Raspberry Sauce
Time to banish our memories of bad blintzes past.
Why This Recipe Works
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.
© 2018 America's Test Kitchen. All rights reserved.