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["For the blintzes: Add all the ingredients to a large bowl and whisk until evenly combined, about 30 strokes.", "Cover and refrigerate for at least 1 hour and up to 12 hours.", "Heat a large nonstick pan over medium heat.", "Rub the pan with a paper towel dipped in oil.", "To check that the pan is properly heated, sprinkle the pan with a few drops of water and the water will ""dance"" around before evaporating.", "Add 1/4 cup batter, tilting the pan to evenly cover or spread out in a circle using the back of a spoon.", "Cook until just set and browned, about 1 to 2 minutes.", "Flip and cook until second side is lightly browned, about 1 minute more.", "Remove from the heat and repeat with remaining batter.", "(Can be made up to 1 month ahead.", "Stack crepes and store covered in the freezer.)", "For the filling: Combine all the ingredients in a large bowl and whisk until smooth.", "Cover and refrigerate until ready to use.", "(Can be made up to 1 day ahead.)", "For the berries: Combine sugar, water, and 1/2 cup of the berries in a small pan and bring to a simmer over medium heat.", "Cook until the berries break down, sugar is dissolved, and mixture has slightly thickened, about 5 minutes.", "Remove from the heat.", "Add the remaining berries to a small bowl and pour in the syrup.", "Stir in the lemon juice and let cool to room temperature, at least 30 minutes.", "(Can be made up to 1 day ahead.)", "Cover and refrigerate until ready to use.", "To assemble: Heat the oven to 375 degrees F and arrange a rack in the middle.", "Spoon 3 tablespoons of the filling down the center of each crepe.", "Fold the crepe over the filling, fold in the sides and roll up like a burrito.", "Put on a baking sheet and repeat until all the crepes have been filled.", "Bake until warmed through, (the internal temperature should register 160 to 165 degrees F on an instant-read thermometer) and filling is soft, about 15 minutes.", "Transfer to a serving platter and serve with the berries."]
