Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients needed for this week’s recipe. The farmers market is located behind The Commons mall along South 324th Street in Federal Way.

Raspberry blintzes

By Vickie Chynoweth

Ingredients for crepes:

8 tbsp butter melted and slightly cooled

1 1/2 cups all-purpose flour

2 large eggs at room temperature

3/4 cup milk at room temperature

1/2 cup of water at room temperature

2 tbsp granulated sugar

1 tsp vanilla extract

1/4 tsp salt

Cooking spray oil

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Ingredients for filling:

16 oz. 4% small curd cottage cheese

3 oz. cream cheese, softened

3 tbsp honey (Novo Bees LLC)

1 tsp lemon zest

1 tbsp lemon juice

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Ingredients for raspberry sauce:

2 cups raspberries (Sidhu Farms)

1/2 cup water

1/4 cup honey (Novo Bees LLC)

2 tbsp corn starch + 1 tbsp water

Optional: cream fraiche or sour cream

Directions:

1. In blender, add all crepe ingredients. Blend on medium high speed for 30 seconds. Pour into a bowl, cover and refrigerate for 1 hour.

2. While crepe batter is in the refrigerator, make filling and sauce.

3. To make the filling, add all ingredients in a blender. Process until smooth and creamy. Set the filling aside.

4. In a saucepan, add raspberries and water. Bring to a boil, reduce heat and simmer for 5 minutes. Add honey, stirring until well blended. In a small bowl, mix corn starch and 1 tbsp water until there are no lumps. Add raspberry sauce and stir until blended. Bring to a boil until sauce thickens. Set aside sauce until cooled. Store in refrigerator.

5. Heat an 8 to 10 inch nonstick skillet. Spray with cooking spray. Using one hand, pick up the skillet and tilt, using the other hand take 1/4 cup of batter and pour into skillet while slowly rotating skillet to thin batter out as much as possible. Cook until top appears to be dry, 20 to 30 seconds, then gently flip crepe over and cook for an additional 20-30 seconds. Place cooked crepe on a plate lined with parchment paper. Repeat and place parchment paper between each crepe.

6. To fill crepes, place 1-2 tbsp of filling in the middle of the crepe. Fold two opposite sides of crepe over filling. Take the remaining two sides of crepe and fold over the folded crepe to make a square. Place seam side down on a baking sheet sprayed with cooking spray. Bake at 350 degrees for 10 to 12 minutes or until heated through.

7. To serve, place one to two crepes on a plate, drizzle with raspberry sauce and add a dollop of cream fraiche.

Makes 12 blintzes