Cheese Blintzes with Berry Compote

Ingredients

Serves 6. Tap to check off as you go.

• 1 cup all-purpose flour
• 1 1/4 cups milk
• 3 large eggs
• 4 tbsp unsalted butter, divided (plus more for the pan)
• 1 tbsp + 6 tbsp granulated sugar, divided
• Pinch kosher salt
• 15 oz whole-milk ricotta or farmer cheese, drained
• 4 oz cream cheese, softened
• 1 egg yolk
• 1 lemon (zest and juice)
• 1/2 tsp vanilla extract
• 2 cups strawberries and blueberries
• To serve sour cream and fresh mint

Instructions

1. Crepes: Blend the flour, milk, eggs, 2 tablespoons melted butter, 1 tablespoon sugar and salt until smooth. Rest 15 minutes.
2. Heat an 8-inch nonstick skillet over medium and brush with butter. Pour in about 3 tablespoons batter and swirl to coat. Cook until the top is set and the bottom is lightly golden, about 1 minute. Cook on one side only. Slide onto a plate and repeat to make about 12, stacking them.
3. Filling: Mix the ricotta, cream cheese, egg yolk, 3 tablespoons sugar, 1 teaspoon lemon zest and the vanilla until smooth.
4. Put a heaping 2 tablespoons of filling on the cooked side of each crepe near one edge. Fold in the sides and roll up into a neat package.
5. Compote: Simmer the berries, the remaining 3 tablespoons sugar and 1 tablespoon lemon juice for 6–8 minutes, until saucy.
6. Melt the remaining butter in a large skillet over medium heat. Fry the blintzes seam side down first, 2–3 minutes per side, until golden. Serve with the compote, sour cream and mint.