Raspberry-Ricotta Blintz Bake

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.

  • 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


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.


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