Ingredients:

  • 12 oz (340 g) Fresh or Frozen Raspberries
  • 1/4 cup (50 g) Granulated Sugar (for compote)
  • 1 tbsp (15 ml) Fresh Lemon Juice
  • 3 Fresh Thyme Sprigs
  • 2 tbsp (30 ml) Water
  • 3 Large Eggs, room temperature
  • 1 1/4 cups (300 ml) Whole Milk
  • 1 cup (125 g) Sifted All-Purpose Flour
  • 1 tbsp (12 g) Granulated Sugar (for batter)
  • 2 tbsp (30 g) Melted Unsalted Butter, plus extra for frying
  • 1/4 tsp (1 g) Pinch of Salt
  • 15 oz tub (425 g) Whole Milk Ricotta Cheese
  • 1/4 cup (50 g) Caster Sugar (for filling)
  • 1 Large Egg Yolk
  • 1 tsp (5 ml) Vanilla Extract
  • Zest of 1 large lemon
  • Unsalted Butter (for finishing the blintzes)
  • Icing Sugar (for dusting)

Instructions:

  1. Combine raspberries, sugar, lemon juice, water, and thyme sprigs in a medium saucepan.
  2. Bring to a simmer over medium heat, stirring occasionally until the raspberries break down (about 10-12 minutes). Cook until the sauce thickens slightly to a jammy consistency. Remove thyme sprigs and allow the compote to cool completely.
  3. Place the ricotta in a fine-mesh sieve set over a bowl for at least 10 minutes to drain excess moisture. This is key to a firm filling.
  4. In a bowl, combine the drained ricotta, caster sugar, egg yolk, vanilla extract, and lemon zest. Whisk until smooth and uniform. Cover and chill in the fridge until ready to use.
  5. In a large bowl, whisk the eggs and milk until combined. Gradually whisk in the sifted flour, sugar, and salt until just combined, avoiding overmixing.
  6. Stir in the 2 tbsp of melted butter. Cover the bowl and let the batter rest at room temperature for at least 15 minutes to allow the gluten to relax.
  7. Heat an 8-inch non-stick frying pan over medium heat. Lightly grease the pan with a tiny bit of butter.
  8. Ladle 2–3 tablespoons of batter into the hot pan, immediately tilting and swirling the pan so the batter thinly coats the bottom evenly. Cook for 60–90 seconds until the edges look dry and the bottom is lightly golden. Do not flip!
  9. Slide the finished crêpe (cooked side down) onto a plate. Repeat until all batter is used, stacking them neatly.
  10. Lay a crêpe cooked-side-up. Place about 1-2 tablespoons of cold ricotta filling near the bottom edge. Fold the side edges inward slightly (like an envelope), then roll tightly from the bottom up to form a neat, rectangular package. Repeat with remaining crêpes and filling.
  11. In the cleaned non-stick pan, melt a knob of butter over medium-low heat.
  12. Place the blintzes seam-side-down in the pan and cook in batches for 3–4 minutes per side, turning gently, until they are golden-brown and the filling is warm throughout.
  13. Dust heavily with icing sugar and serve immediately alongside the chilled Raspberry-Thyme Compote.