Blintzes with Triple Berry Sauce

Directions

• 1

  For the filling, mix cottage cheese, cream cheese, powdered sugar, vanilla, lemon zest, and salt in a large mixing bowl until smooth. Cover the bowl with plastic wrap, and chill until ready to assemble crepes.

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• 2

  For the sauce, stir 1½ cups of the berries together with the sugar, 1 tablespoon of the butter, lemon juice, and cornstarch in a saucepan. Bring the mixture to a simmer over medium heat, stirring often, until berries break down, release their juices, and thicken slightly, about 10 minutes. Off heat, stir in the remaining 1½ cups berries, the vanilla, and pinch of salt. Set aside to cool.

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• 3

  Preheat oven to 400°F. To assemble the blintzes, spoon 2 generous tablespoons of the cottage cheese filling onto the center of each crepe. Fold the crepe in half over the filling, then fold in half again to form a wedge shape. Place the filled crepe on a parchment-lined baking sheet; assemble the remaining blintzes in the same manner.

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• 4

  Melt the remaining tablespoon of butter and brush over the tops of each blintz. Bake for 10 to 15 minutes, or until filling is hot and blintzes are golden brown. Transfer to serving plates, top with berry sauce, and dust with powdered sugar.

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