Cheese Blintzes with Berry Compote

Step 1

Whisk together the flour, eggs, and milk until a smooth, thin crepe batter forms; let rest for 15 minutes.

Step 2

Heat a lightly buttered nonstick skillet over medium heat, pour in a thin layer of batter, and cook for 1 minute per side until set but not browned; repeat to make about 10 crepes.

Step 3

In a bowl, beat the ricotta, cream cheese, and half of the sugar together until smooth.

Step 4

Spoon a couple tablespoons of the cheese filling onto each crepe, fold in the sides, and roll into a neat parcel.

Step 5

Melt the remaining butter in a skillet over medium heat and cook the blintzes seam-side down for 2-3 minutes per side until golden.

Step 6

Meanwhile, combine the mixed berries and remaining sugar in a small saucepan and simmer over medium heat for 5-7 minutes, mashing lightly, until syrupy.

Step 7

Serve the warm blintzes topped with the berry compote.