Blintz (Sweet Cheese Filled Crêpes with Raspberry Sauce)

5 from 1 vote

Blintz (Sweet Cheese Filled Crêpes with Raspberry Sauce)

Blintz are traditional Jewish sweet cheese filled crepes served with raspberry sauce for an indulgent and delicious breakfast. They take a bit of preparation but many of the steps can be prepared ahead of time. You can vary the fruit sauce, if you like and even use an Easy Berry Jam instead.

Course Breakfast

Cuisine Jewish

Keyword breakfast, crepe, dairy-free, Jewish, nightshade-free, vegetarian

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 449kcal

Author Jenny Ross

Ingredients

Cheese Filling

3/4 cups ricotta cheese or Farmer’s cheese, if available, or Kite Hill Ricotta cheese for dairy-free
1 ounce cream cheese softened, or Kite Hill cream cheese for dairy-free
zest of 1/2 lemon
2 tablespoons monk fruit powdered, or more to taste
1 generous pinch salt

Raspberry Sauce

1 cup frozen raspberries without thawing
2 tablespoons monk fruit powdered
1/8 teaspoon salt

Vanilla Crêpes

2 ounces cream cheese or Kite Hill cream cheese for dairy-free
1/2 tablespoon gelatin
2 eggs
1/2 cup almond flour
1/2 tablespoon monk fruit powdered
1/3 cup coconut or almond milk beverage
pinch of salt
1/4 teaspoon vanilla extract

To Assemble

2 tablespoons butter or butter flavored coconut oil for dairy-free
monk fruit powdered, for garnish, optional

Get Recipe Ingredients

Instructions

Cheese Filling

Whisk all ingredients together in a bowl and adjust sweetener to taste. Refrigerate until needed (can be made a day ahead).

Raspberry Sauce

Combine all sauce ingredients in a small pan and cook over medium heat, stirring occasionally until the berries are broken down and the sauce is slightly thickened, about 8-10 minutes. Set aside (can be made up to 2 days ahead). Optional step: you can pass the sauce through a fine mesh sieve to remove the seeds, if you like.

Vanilla Crêpes

Blend all ingredients together until smooth. Set aside for 5 minutes to rehydrate.
Heat a small non-stick saucepan over medium heat. When hot, add a bit of avocado or coconut oil to the pan and use a paper towel to spread it evenly over the entire surface.
Pour 1/4 cup of batter into the pan and swirl it to coat the bottom of the pan. Cook until set and edges can be lifted, about 2 minutes.
Flip and cook until browned, another minute.

To Assemble

Add 1-2 tablespoons of the cheese filling about 1-2 inches from the top of the crêpe and spread it into a bit of a line across the top. Fold the top of the crêpe down to cover the cheese and then fold the sides over the filling. Roll the crepe down, over the filling into a rectangle to form a neat package. See note.
Heat a large non-stick pan over medium heat and add a tablespoon of butter. Cook for 3-5 minutes per side, until golden and heated through, flipping once.
Transfer to serving plates and drizzle with the raspberry sauce and garnish with a sprinkling of powdered sugar.

Notes

I really like to use a crepe maker for these to get them extra thin and delicate. Just be sure to oil the cooking surface and be very gentle when lifting them off.

You can fill and assemble the blintz a day ahead (or freeze for up to two months). When you cook them, do not thaw but cook over low heat for 8-10 minutes per side.

Nutrition