Sweeten up your brunch with this delightful Raspberry-Ricotta Blintz Bake! Use store-bought crepes, or make your own, for this unique bake featuring a lemon curd and ricotta mixture and fresh raspberries. Creamy ricotta helps to cut the sweetness from the sugar and jam, keeping your bake well balanced in flavor.
Ingredients
- 16oz Ricotta cheese (1lb)
- 1 jar (10 ounces) lemon curd
- 1/8 teaspoon salt
- 20 store-bought crepes (9 inches)
- 1 1/2 cups fresh raspberries, divided
- Confectioners’ sugar, optional
- 1/4 cup raspberry jam, warmed
Instructions
| 1. Heat oven to 350°F |
| 2. Whisk the ricotta, lemon curd and salt in a large bowl. |
| 3. Spread each crepe with heaping 2 tablespoons ricotta mixture to within 1 inch of edges. Fold each crepe in half three times to form triangles. |
| 4. Arrange half of the crepes in an even layer on the bottom of a greased 11 x 7-inch baking dish. Sprinkle with 1 cup raspberries. Top with remaining crepes. |
| 5. Bake for 18-22 minutes or until crepe edges are light golden brown. |
| 6. Dust with confectioners’ sugar if desired. Sprinkle with remaining raspberries. Drizzle with raspberry jam. |