These cheese and fruit-filled blintzes, lightly sauteed, are made with thicker pancakes and more filling than traditional blintzes, making them suitable as a main course.
Total Time
30min
4.5
2 Ratings
Author: Chef's Opinion
Servings:
4
Ingredients
•
1
cup
Ricotta Cheese
•
1
cup
Cream Cheese
•
4
Tbsp
Honey
•
1
dash
Vanilla Extract
•
1
cup
Fresh Raspberries
•
2
cups
Milk
•
2
Eggland's Best Classic Eggs
•
1 1/2
cups
Self-Rising Flour
or All-Purpose Flour
•
2
Tbsp
Honey
•
to taste
Granulated Sugar
Cooking Instructions
1.
For filling, mix Ricotta Cheese (1 cup) and Cream Cheese (1 cup) well.
2.
Add Honey (4 Tbsp) and Vanilla Extract (1 dash).
3.
Fold in the Fresh Raspberries (1 cup).
4.
For the blintz pancakes, mix Milk (2 cups), Eggland's Best Classic Eggs (2), Self-Rising Flour (1 1/2 cups), and Honey (2 Tbsp). Whisk until smooth.
5.
Make pancakes in a non-stick pan. Cook each until starting to brown.
6.
Turn and cook on other side, then let cool for easier handling.
7.
Fill each pancake with a generous amount of filling.
8.
Fold into pockets.
9.
Saute on both sides until outside is golden and filling is heated through.
10.
Sprinkle with Granulated Sugar (to taste). Then serve and enjoy!
Nutrition Per Serving
CALORIES
664
FAT
30.7 g
PROTEIN
21.2 g
CARBS
80.1 g
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