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Ricotta Blintzes with Berry Compote

Ricotta Blintzes with Berry Compote
A luxurious dish for a weekend brunch, these ricotta blintzes are made using our basic crepe recipe (see related recipe at right).


  • 1 pint each raspberries, blackberries and
      strawberries, washed and stemmed
  • 5 Tbs. sugar
  • 2 tsp. fresh lemon juice
  • 3 cups ricotta cheese
  • 1 tsp. lemon zest
  • Pinch of salt
  • 16 crepes
  • 3 Tbs. unsalted butter


In a saucepan over medium heat, stir together the berries, 2 Tbs. of the sugar and the lemon juice. Bring to a simmer and cook, stirring occasionally, until most of the berries have broken down and the mixture is thickened, about 45 minutes; reduce the heat if the compote sticks to the pan. Remove from the heat and let the compote cool to room temperature.

In a bowl, stir together the ricotta, the remaining 3 Tbs. sugar, the lemon zest and salt until well combined.

Lay a crepe on a clean work surface. Place 3 Tbs. of the ricotta filling in the center of the crepe. Fold the 2 outer sides of the crepe toward the center so the edges touch. Fold the top and bottom toward the center, slightly overlapping the edges, to form a rectangular blintz; make sure the filling is not exposed. Place the blintz, seam side down, on a baking sheet. Repeat with the remaining crepes and filling.

In a large electric skillet set on medium heat, melt the butter. Working in batches, cook the blintzes, seam side down, until golden and crispy, 2 to 3 minutes. Turn the blintzes over and cook for 2 to 3 minutes more.

Transfer the blintzes, seam side down, to a platter. Serve immediately with the berry compote. Serves 8.
Williams-Sonoma Kitchen.