Blackberry Blintzes

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.