Image by 3liz4
Cheese Blintzes with Raspberry-Strawberry Sauce
24 Crepes (recipe follows)
2 cups Raspberry-Strawberry Sauce (recipe follows)
1 cup farmer or pot cheese
1 cup whole-milk ricotta cheese
1 cup cream cheese, softened
1/4 cup sugar
3 large eggs
1/4 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons butter, or as needed
Make the crepes and the berry sauce. These can be made ahead. Let the crepes return to room temperature whille you make the filling if they have been refrigerated or frozen. Warm the sauce.
Combine the cheeses and sugar and beat with a wooden spoon until thoroughly blended. Add the eggs, vanilla, and salt and stir until smooth.
To assemble the blintzes spoon 2-3 tablespoons filling on the lower third of each blintz. Fold the bottom of the blintz over the fillng then fold each of the remaining sides over to make a little package. Repeat with the remaining blintzes.
Melt 1 tablespoon butter in a skiilet over medium-low heat. Arrange 6 blintzes at a time seam side down in the skillet and saute until faintly brown and crisp, about 2 minutes. Turn the blintzes and brown on the second side, another 2 minutes. Repeat with remaining blintzes, adding another tablespoon of butter for each batch, and serve with the warm raspberry-strawberry sauce.