Ricotta Blintzes with Berry Compote
- 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 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.