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Tender ricotta filled crepes topped with a fresh blackberry sauce. Wonderful for breakfast or brunch.
In a medium sized pot, bring berries, sugar, lemon juice, butter and cornstarch to a simmer. Gently mash berries to release juices.
Allow to simmer for five minutes. Once the syrup has thickened up, remove from heat. Place a strainer over a bowl and strain out the seeds and pulp. Set strained syrup aside while you make crepes.
For the crepes, place all ingredients (except 3 tablespoons of butter for cooking crepes) in a food processor or blender. Process until smooth.
Heat a skillet (at least 8″ in diameter) over medium-high heat and generously grease skillet with butter. Pour in just enough batter to coat the bottom of the pan, swirling the pan around to coat it with batter. Cook each crepe for 30 seconds on each side.
Pile cooked crepes up on a plate and cover with a towel to keep them from drying out while you make the rest of the crepes.
For the ricotta filling, in a mixing bowl combine the ricotta, cream cheese, sugar and lemon zest. Mix until throughly combined.
Lay out a few crepes on your work surface. Scoop ¼ cup of ricotta filling onto the lower section of each crepe. Roll up as if making a burrito. The bottom flap goes up over the filling, the sides come in, and then roll the blintz away from you to close. Set the assembled crepes aside while you assemble the rest.
Preheat oven to 400ºF.
Heat some butter in a skillet over medium high heat and cook the blintzes until golden brown, about two minutes or so per side.
Place the browned blintzes in a 9×13 baker and bake in a 400ºF oven for 12 minutes to finish cooking the filling.
Serve crepes drizzled with blackberry sauce.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!