Ricotta Blintzes With Berry Compote

Serves 4

Ingredients
1 pint each raspberries, blackberries, and strawberries, washed and stemmed
5 tbsp sugar
2 tsp fresh lemon juice
3 cups ricotta cheese
1 tsp lemon zest
Pinch of salt

16 crepes
3 tbsp unsalted butter

Directions

1. In a saucepan over medium heat, stir together the berries, 2 Tbs. of the sugar, and the lemon juice.
2. 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.
3. Remove from the heat and let the compote cool to room temperature.
4. In a bowl, stir together the ricotta, the remaining 3 Tbs. sugar, the lemon zest, and salt until well combined.
5. 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.
6. 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.
7. Transfer the blintzes, seam side down, to a platter. Serve immediately with the berry compote.