Easy Cheese Blintzes with Homemade Raspberry Sauce
The combination of creamy cheese filling and sweet-tart raspberry sauce makes these Cheese Blintzes feel special enough for a holiday breakfast or brunch, yet they're simple enough to enjoy whenever you're craving something a little different.
Equipment
- 1 measuring cup
- Measuring spoons
- 1 citrus zester
- 1 citrus juicer
- blender
- 1 medium spoon
- 1 skillet
- 1 spatula
- 1 saucepan
Ingredients
- 3/4 cup cottage cheese
- 4 oz. cream cheese
- 1 egg
- 1/4 cup Swerve granular
- 1/2 tsp. lemon zest
- 1 tsp. vanilla
- 4 crepes
- Butter
- 1 cup fresh raspberries
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. water
- Sour cream for garnish
- Powdered monk fruit sweetener for garnish
Instructions
- Puree the cottage cheese, cream cheese, Swerve granular, lemon zest and vanilla in a blender.
- Lay out the 4 crepes on a flat surface. You can make your own crepes or use a pre-made crepe from the grocery store.
- Divide the filling between the 4 crepes.
- Fold in the sides and roll up.
- In a skillet, melt some butter.
- Cook each crepe in the hot butter until crisp on both sides.
- Remove and keep warm.
- In a saucepan, combine the fresh raspberries, lemon juice and water.
- Bring to a boil, then reduce the heat.
- Mash the raspberries a little to release their juice.
- To serve, top the crepes with the raspberry sauce.
- Garnish with a spoonful of sour cream and dust with the powdered monk fruit.