Baked Ricotta Blintzes with Fresh Cherry Sauce

Ingredients

For the crêpes

• 4 large eggs
• 1 cup (4 ounces) all-purpose flour
• 1 cup whole or 2% milk
• 1 tablespoon granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter, melted, plus more for the pan

For the filling

• 1 (15 ounces) container low-fat or whole milk ricotta
• 1 (4 ounces) package cream cheese, at room temperature
• 1 large egg
• 2 heaping tablespoons sugar
• 2 teaspoons vanilla bean paste (or vanilla extract)
• 1/4 teaspoon ground cinnamon, or to taste
• Pinch of kosher salt

For the sauce

• 1 pound (16 ounces) stemmed, pitted cherries (fresh or frozen)
• 1/4 cup water
• 3 tablespoons sugar
• 1 tablespoon lemon juice
• 2 teaspoons cornstarch
• Pinch of kosher salt
• Confectioners’ sugar, to serve

Preparation

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