Cheese Blintzes with Raspberry Sauce

Ingredients

• 11 ounce s (312 grams; 1 1/4 cup splus 2 tablespoon s) whole-milk ricotta cheese
• 1/2 cup (2 ounce s1/57 grams) confectioners' sugar
• 1 ounce (28 grams) cream cheese , softened
• 1/4 teaspoon salt
• 10 ounce s (283 grams1/2 cup s) frozen raspberries
• 1/4 cup (1 3/4 ounce1/50 grams) granulated sugar
• 1/4 teaspoon salt
• 2 cup s (10 ounce s1/283 grams) all-purpose flour
• 2 teaspoon sgranulated sugar
• 1/2 teaspoon salt
• 3 cup swhole milk
• 4 large eggs
• 4 tablespoon sunsalted butter , melted and cooled, plus 4 tablespoon sunsalted butter

Instructions

1. {'@type': 'HowToSection', 'name': 'FOR THE FILLING:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Whisk all ingredients in bowl until no lumps of cream cheese remain. Refrigerate until ready to use. (Filling can be refrigerated for up to 2 days.)'}]}
2. {'@type': 'HowToSection', 'name': 'FOR THE SAUCE:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Combine raspberries, sugar, and salt in small saucepan. Cook over medium heat, stirring occasionally, until slightly thickened, 8 to 10 minutes. (Sauce can be refrigerated for up to 2 days.)'}]}
3. {'@type': 'HowToSection', 'name': 'FOR THE CRÊPES:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Whisk flour, sugar, and salt together in medium bowl.
4. Whisk milk and eggs together in separate bowl.
5. Add half of milk mixture to flour mixture and whisk until smooth.
6. Whisk in 3 tablespoons melted butter until incorporated.
7. Whisk in remaining milk mixture until smooth. (Batter can be refrigerated for up to 2 days before cooking.
8. It will separate; rewhisk it before using.)'}, {'@type': 'HowToStep', 'text': 'Brush bottom of 12 inch nonstick skillet lightly with some of remaining 1 tablespoon melted butter and heat skillet over medium heat until hot, about 2 minutes.
9. Add 1/3 cup batter to center of skillet and simultaneously lift and rotate skillet in circular motion to swirl batter, allowing batter to run and fully cover bottom of skillet.
10. Cook crêpe until edges look dry and start to curl and bottom of crêpe is light golden, about 1 minute.
11. Using rubber spatula, lift edge of crêpe and slide it onto plate.
12. Repeat with remaining batter, stacking crêpes and brushing skillet with melted butter every other time. (Adjust burner between medium low and medium heat as needed toward end of crêpe making process.)'}, {'@type': 'HowToStep', 'text': 'Working with 1 crêpe at a time, spoon 2 tablespoons filling onto crêpe about 2 inches from bottom edge and spread into 4 inch line.
13. Fold bottom edge of crêpe over filling, then fold sides of crêpe over filling.
14. Gently roll crêpe into tidy package about 4 inches long and 2 inches wide.
15. Repeat with remaining crêpes and filling. (Assembled blintzes can be transferred to plate, covered with plastic wrap, and refrigerated for up to 24 hours.)'}]}
16. {'@type': 'HowToSection', 'name': '\r\n\r\nTO MAKE AHEAD:', 'itemListElement': [{'@type': 'HowToStep', 'text': 'Melt 2 tablespoons butter in now empty skillet over medium heat.
17. Add half of blintzes, seam sides down, and cook until golden brown, 2 to 4 minutes, gently moving blintzes in skillet as needed for even browning.
18. Using spatula, gently flip blintzes and continue to cook until golden brown on second side, 2 to 4 minutes longer.
19. Transfer blintzes to platter, seam sides down, and wipe skillet clean with paper towels.
20. Repeat with remaining 2 tablespoons butter and remaining blintzes.
21. Serve with raspberry sauce.
22. At end of step 5, transfer blintzes to rimmed baking sheet and freeze.
23. Transfer frozen blintzes to zipper lock bag and freeze for up to 1 month.
24. When ready to cook, do not thaw blintzes.
25. Reduce heat in step 6 to medium low and cook blintzes, covered, until golden brown, 6 to 9 minutes per side.'}]}