Ricotta Blintzes With Berry Compote |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A luxurious dish for a weekend brunch, these ricotta blintzes are made using our basic crepe recipe. Recipe Source: Williams Sonoma Ingredients:
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 |
Directions:
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.
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