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

Click here for preparation method.

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