Ricotta Blintzes With Berry Compote

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 pint raspberries
• 1 pint blackberry
• 1 pint strawberry, washed and stemmed
• 5 tablespoons sugar
• 2 teaspoons fresh lemon juice
• 3 cups ricotta cheese
• 1 teaspoon lemon zest
• 1 pinch salt
• 16 crepes
• 3 tablespoons unsalted butter

Recipe

• 1 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.
• 2 in a bowl, stir together the ricotta, the remaining 3 tbs. sugar, the lemon zest and salt until well combined.
• 3 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.
• 4 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.
• 5 transfer the blintzes, seam side down, to a platter. serve immediately with the berry compote.