Cheese Blitzes with Raspberry Sauce

 Filling:

 11 oz whole milk ricotta

1/2 cup powdered sugar

2 Tbsp cream cheese

1/4 tsp salt

Mix together and set aside in refrigerator. 

Raspberry Sauce:

10 oz frozen raspberries

1/4 cup sugar

1/4 tsp salt

Cook in a small pot on stove on medium heat for about 8 minutes.  Stirring often.  Set aside.

Crepes:

2 cups all-purpose flour

2 tsp sugar

1/2 tsp salt

4 eggs

3 cups whole milk

3 Tbsp melted butter

Whisk together eggs and milk.  Pour 1/2 into the dry mixture in a medium bowl.  This helps get out the lumps. Add 3 Tbsp melted butter and the rest of the egg/milk mixture. 

In a 12 inch non-stick skillet add 2 Tbsp butter on medium heat.  Add 1/3 u of batter into the skillet adn swirl around to cover the bottom of the skillet.  Cook only o 1 side under lightly browned. Makes 12 crepes. 

To fill crepes with filling:  Add 2 Tbsp of the filling.  Fold up like a flat egg roll. (bottom and then sides). Browned side is on the outside with the seam, pale side has the filling.  Saute in 2 Tbsp butter 6 at a time on both sides., 2-4 minutes on each side.  Flip to brown other side.  

Plate with Raspberry sauce spooned on top.  Serve.

Recipe:  Cooks Country