Lemony cheese blintzes

Total Time
49 min
40 min
9 min
Rich and creamy, these pancakes are stuffed with a sweet lemony filling and then finished with a quick, colorful raspberry sauce instead of the usual dollop of sour cream. These blintzes are impressive—and delicious—for a special breakfast or brunch or even as dessert. An 8-inch skillet will yield the perfect size pancakes. For a nutty accent, add 1/2 teaspoon almond extract to the batter along with the milk. While we’ve opted for raspberries with this recipe, any berry could work. Try blueberries or blackberries, too. You can use fresh berries, if you like, when they’re in season, but you may need to add some sugar to the sauce, since this version uses sweetened frozen berries.


Unsalted butter

2 Tbsp, melted


1 large egg(s)

Fat free skim milk

1 cup(s)

Table salt

¼ tsp

Egg white(s)

3 item(s)

All-purpose flour


Whole wheat flour

¼ cup(s)

Fat-free ricotta cheese

2½ cup(s)


2½ Tbsp

Vanilla extract

½ Tbsp

Lemon zest

1½ tsp


5 Tbsp

Sweetened frozen red raspberries

10 oz

Fresh lemon juice

1 tsp


  1. Combine the butter, egg, milk, salt, and 2 of the egg whites in a bowl. Whisk in the flours. Set aside for about 10 minutes to thicken.
  2. For the filling, combine the third egg white, the ricotta, honey, vanilla, lemon zest, and 1 tablespoon of the sugar in another bowl. Mix well, cover, and refrigerate 30 minutes.
  3. Heat a small nonstick skillet over medium heat. Swirl in 3 tablespoons of the batter. Cook until the edges are firm and the pancake is very lightly browned, about 1 minute. Slide the pancake out onto a plate. Repeat with the remaining batter, making a total of 12 pancakes. Meanwhile, put a heavy-gauge nonstick baking sheet into the oven and preheat the oven to 400°F.
  4. Mound 3 tablespoons of the chilled filling in the center of a pancake. Fold the bottom up over the filling, fold the sides in, and roll up the pancake. Repeat the process to fill the remaining 11 blintzes. Spray the heated baking sheet with nonstick spray and place the blintzes on it. Bake the blintzes 5 minutes, spray them with nonstick spray, turn over, and cook until well browned, about 3 minutes longer.
  5. To make the sauce, puree the raspberries with their juices, the remaining 1/4 cup sugar, and the lemon juice in a food processor or blender. Pour into a small saucepan. Bring to a boil over medium-high heat and boil sauce for 1 minute. Drizzle over the blintzes.