Mixed Berry Blintz Recipe

In a blender or large bowl, combine flour, milk, eggs, melted butter, sugar, salt, and vanilla. Blend or whisk until the batter is completely smooth and slightly thin in consistency; scrape down sides and let rest 15 minutes if you have time (resting hydrates the flour and improves texture).

Heat a nonstick skillet or crepe pan over medium heat and brush lightly with vegetable oil or butter. Wipe excess with a paper towel so thin film remains.

Pour about 1/4 cup (adjust slightly for pan size) of batter into the center of the hot pan, immediately tilt and rotate the pan to spread batter into a thin even circle (about 7–8 inches). Cook until the edges lift and the underside is lightly golden, about 45–60 seconds.

Flip with a spatula and cook the second side 20–30 seconds until just set. Transfer crepe to a plate. Repeat with remaining batter, stacking finished crepes with parchment or a clean towel between them to prevent sticking. Makes about 8–10 crepes depending on thickness.

In a medium bowl, combine ricotta, softened cream cheese, powdered sugar, lemon zest, vanilla, and egg yolk. Mix with a spatula or electric mixer on low until smooth and creamy. Taste and adjust sweetness if necessary. The egg yolk helps bind the filling while baking; if you prefer not to use egg, increase powdered sugar by 1 tablespoon and use 1–2 tbsp heavy cream to adjust texture.

Portion about 2 tablespoons of filling into the center of each crepe. Fold the bottom edge up over the filling, then fold the sides in and roll to form a neat blintz (or fold like an envelope). Place seam-side down on a plate.

If you want warm browned blintzes: heat 1 tablespoon butter in a nonstick skillet over medium-low. Working in batches, gently brown the seam-side down blintzes 1–2 minutes per side until golden and warmed through. Remove to a paper-towel-lined plate to drain briefly.

In a small saucepan over medium heat, combine mixed berries, granulated sugar, and lemon juice. Stir to combine and bring to a gentle simmer. If using frozen berries, allow them to thaw and release juices as they heat.

Mix cornstarch with 1 teaspoon cold water to make a slurry. When the berry mixture is simmering and producing juice, stir in the cornstarch slurry and continue to simmer 1–2 minutes until the compote thickens slightly. If you prefer a looser sauce, omit cornstarch.

Remove from heat and stir in 1 teaspoon butter (optional) for shine. Taste and adjust sweetness or lemon as needed. Keep warm until serving.

To serve: Arrange 2 blintzes per plate (or as desired). Spoon warm berry compote over the blintzes, dust lightly with powdered sugar, and drizzle with maple syrup or honey if desired.

Garnish with a few fresh whole berries and a sprig of mint if available. Serve immediately while crepes and compote are warm. Leftovers: store compote separately in an airtight container in the refrigerator up to 4 days; crepes and filled blintzes are best reheated gently in a skillet or low oven.