Chocolate Blintzes With Raspberry Sauce Recipe
Ingredients:
- Lightly grease (with butter) a 9 x 13 x 2-inch baking pan (see Note below). Preheat the oven to 350 degrees F. Have ready a clean cloth towel on which to place cooked blintzes.
- Blintzes
- 3 eggs
- 1/2 teaspoon salt
- 1 1/2 cups water
- 3/4 cup cake meal
Directions:
- In a mixing bowl, beat eggs and salt. Alternately add water and cake meal (several spoonsful at a time of each) beating until smooth.
- Lightly butter an 8-inch skillet. Heat skillet over medium heat. For each blintz, pour about 3 tablespoons of batter into the skillet; quickly rotate the pan to coat the bottom of the skillet evenly. Return the pan to medium heat, and cook blintz until lightly browned. Invert skillet over cloth towel; blintz will fall onto towel cooked-side up. Repeat until all blitzes are made.
- Filling
- 1 3/4 cups (15 ounces) ricotta cheese (if not Kosher
- for Passover, substitute cottage cheese or
- blend of cottage cheese with farmer and/or
- cream cheese)
- 1 egg
- 1/3 cup granulated sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon almond extract
- Dash of salt
- Stir all ingredients together in mixing bowl until well-blended.
- To Compose and Bake* Blintzes: *Note: Blintzes may be fried in butter or oil, if desired, instead of baking.
- Place each blintz browned side up. Place a heaping tablespoon of chocolate filling in the center of each blintz. Fold in the sides and the ends, forming a square package. Makes 14 - 16.
- For Baking
- 1 tablespoon sugar
- 2 tablespoons butter, cut into small pieces
- Arrange blintzes, seam side down, in prepared pan. Sprinkle sugar over the top. Dot with butter. (May be prepared ahead to this point.) Bake in preheated 350 degree F oven for 15-20 minutes, or until heated through. Serve immediately after baking, with Raspberry Sauce.
- Raspberry Sauce
- 1 (10 ounce) package frozen red raspberries in light syrup
- Thaw raspberries and drain, reserving liquid. Pur�e the raspberries and strain to remove seeds (discard seeds). Stir small amounts of reserved liquid into the pur�e in the quantity necessary to achieve desired consistency.