Blintzes are fillled crepe leaves classically enjoyed on Shavuot and other Jewish holidays. Here they are filled with a cheese mixture of ricotta, quark cheese, and sweetener.
Mix the dough ingredients together with an electric mixer. Cover with a kitchen towel and let rest for half an hour.
Use a large, lightly greased pot over high heat to make the blintzes. Pour a ladleful of batter into the center of the hot pan, swirl it around to cover the entire pan. Fry for two minutes, flip, then cook two minutes more. Cool before filling.
To prepare the cherry syrup, add cherries, sugar, and water into a saucepan. Cook for 15 minutes, then add the lemon juice and cook another five minutes.
Before serving, fry the blintzes in a little butter on both sides. Serve the cherry sauce over the blintzes or on the side.
Store blintzes separate from the cherry sauce in an airtight container.
Instead of cherry syrup, you can serve these with chocolate syrup, maple syrup, or even a dusting of confectioners’ sugar.