Polish Blintz with Berry Compote

This delightful Polish blintz recipe features thin, crepe-like pancakes filled with a luscious sweet cheese mixture. The creative twist comes from a homemade berry compote that beautifully complements the dish, adding a fresh and fruity flavor. This recipe respects traditional culinary principles while offering a modern touch, making it perfect for breakfast or brunch.

Ingredients:

• 1 cup all-purpose flour
• 2 large eggs
• 1 cup milk
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 tablespoon butter, melted
• 1 cup ricotta cheese
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• 1 tablespoon lemon juice
• 1 tablespoon honey

Instructions:

1. In a mixing bowl, whisk together the flour, eggs, milk, sugar, and salt until smooth. Stir in the melted butter and let the batter rest for 30 minutes.
2. In another bowl, mix the ricotta cheese, powdered sugar, and vanilla extract until well combined. Set aside.
3. In a saucepan over medium heat, combine the mixed berries, lemon juice, and honey. Cook until the berries soften and release their juices, about 5-7 minutes. Set aside to cool.
4. Heat a non-stick skillet over medium heat. Pour about 1/4 cup of the batter into the skillet, swirling to cover the bottom. Cook for about 2 minutes until the edges start to lift, then flip and cook for another minute. Repeat with the remaining batter.
5. To assemble, place a spoonful of the ricotta mixture in the center of each blintz, fold the sides over, and roll it up.
6. Serve the blintzes warm, drizzled with the berry compote.