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Cheese Blintzes with Berry Coulis

Cheese Blintzes with Berry Coulis
Total Time:
1 hour, 30 minutes
Active Time:
30 minutes


…for blintzes
1 cup whole milk
4 large eggs
1 cup flour
1/8 teaspoon kosher salt
4 tablespoons unsalted butter

…for filling
1 lemon, for zest/juice
2 cups whole milk ricotta cheese
6 tablespoons whipped cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 large egg
3 tablespoons unsalted butter
1 cup seedless raspberry (or strawberry) jam
Sour cream (optional, for serving)


  1. Prepare blintzes. Combine milk, eggs, flour, and salt in blender (or food processor bowl); blend until smooth. Cover batter and chill 1 hour (or overnight).
  2. Melt butter. Preheat medium, nonstick sauté pan (or crepe pan) on medium-high 2–3 minutes. Add 1 teaspoon melted butter to pan and swirl to coat. Pour 4 tablespoons batter into pan (just enough to coat the bottom of the pan in an even layer); cook 1–2 minutes or until crêpe becomes slightly golden around the edges. Remove crepe from pan; repeat with remaining butter and batter.
  3. Prepare filling. Zest lemon (1 teaspoon); squeeze for juice (2 tablespoons). Combine in large bowl: lemon zest, ricotta, cream cheese, sugar, vanilla, and egg; mix until smooth. Spread 3 tablespoons cheese mixture in the center of each crepe; fold each side over filling, forming into envelope.
  4. Melt 1 tablespoon butter in medium sauté pan on medium. Place 3–4 blintzes in pan, seam side down; cook 1 minute on each side or until browned and center is hot. Remove blintzes from pan and cover to keep warm; repeat with remaining blintzes and butter.
  5. Combine jam and lemon juice in microwave-safe bowl; microwave on HIGH for 1–2 minutes, stirring every 30 seconds, or until hot. Serve blintzes with berry coulis and sour cream (if desired).

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Nutritional Information

Amount per 1/12 recipe serving: Calories 310, Total Fat 17.00g, Sat Fat 10.00g, Trans Fat 0.00g, Chol 135mg, Sodium 105mg, Total Carb 30g, Fiber 0.00g, Sugars 19g, Protein 9g, Calc 10%, Vit A 0%, Vit C 0%, Iron 6%

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