Cheese Blintzes with Raspberry Sauce

Instructions

Filling:

1. 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.)

Sauce:

1. 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.)

Crepes:

1. Whisk flour, sugar, and salt together in medium bowl. Whisk milk and eggs together in separate bowl. Add half of milk mixture to flour mixture and whisk until smooth. Whisk in 3 tablespoons melted butter until incorporated. Whisk in remaining milk mixture until smooth. (Batter can be refrigerated for up to 2 days before cooking. It will separate; rewhisk it before using.)
2. 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. 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. Cook crepe until edges look dry and start to curl and bottom of crepe is light golden, about 1 minute. Using rubber spatula, lift edge of crepe and slide it onto plate. Repeat with remaining batter, stacking crepes and brushing skillet with melted butter every other time. (Adjust burner between medium-low and medium heat as needed toward end of crepe-making process.)
3. Working with 1 crepe at a time, spoon 2 tablespoons filling onto crepe about 2 inches from bottom edge and spread into 4-inch line. Fold bottom edge of crepe over filling, then fold sides of crepe over filling. Gently roll crepe into tidy package about 4 inches long and 2 inches wide. Repeat with remaining crepes and filling. (Assembled blintzes can be transferred to plate, covered with plastic wrap, and refrigerated for up to 24 hours.)
4. Melt 2 tablespoons butter in now-empty skillet over medium heat. 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. Using spatula, gently flip blintzes and continue to cook until golden brown on second side, 2 to 4 minutes longer. Transfer blintzes to platter, seam sides down, and wipe skillet clean with paper towels. Repeat with remaining 2 tablespoons butter and remaining blintzes. Serve with raspberry sauce.