Ricotta Blintzes With Berry Compote

• 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

1. In a saucepan over medium heat, stir together the berries, 2 Tbs.
2. of the sugar and the lemon juice.
3. 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.
4. Remove from the heat and let the compote cool to room temperature.
5. In a bowl, stir together the ricotta, the remaining 3 Tbs.
6. sugar, the lemon zest and salt until well combined.
7. Lay a crepe on a clean work surface.
8. Place 3 Tbs.
9. of the ricotta filling in the center of the crepe.
10. Fold the 2 outer sides of the crepe toward the center so the edges touch.
11. Fold the top and bottom toward the center, slightly overlapping the edges, to form a rectangular blintz; make sure the filling is not exposed.
12. Place the blintz, seam side down, on a baking sheet.
13. Repeat with the remaining crepes and filling.
14. In a large electric skillet set on medium heat, melt the butter.
15. Working in batches, cook the blintzes, seam side down, until golden and crispy, 2 to 3 minutes.
16. Turn the blintzes over and cook for 2 to 3 minutes more.
17. Transfer the blintzes, seam side down, to a platter.
18. Serve immediately with the berry compote.

raspberries, blackberry, strawberry, sugar, lemon juice, ricotta cheese, lemon zest, salt, crepes, unsalted butter

Taken from www.food.com/recipe/ricotta-blintzes-with-berry-compote-278255 (may not work)