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1
If using cottage cheese, place in center of kitchen towel, gather towel around cheese and squeeze to remove excess moisture.
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2
Measure 2 1/2 cups packed cottage cheese (reserve remainder for another use).
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3
Combine 1 1/4 pounds hoop cheese or 2 1/2 cups packed dry cottage cheese and sugar in processor; blend well.
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4
Add eggs and salt; process until almost smooth, scraping down sides of bowl occasionally.
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5
Transfer to bowl.
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6
Cover and refrigerate.
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7
(Can be prepared 1 day ahead.
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8
Keep refrigerated.)
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9
Combine 1 1/2 cups water and eggs in blender.
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10
Add flour, sugar and salt.
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11
Blend on lowspeed until very smooth, stopping occasionally to scrape down sides of container.
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12
Pour batter into medium bowl.
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13
Let stand at room temperature at least 1 hour and up to 2 hours, stirring occasionally.
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14
Heat 10-inch nonstick skillet over high heat.
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15
Brush very lightly with oil.
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16
Transfer 3 tablespoons batter to small cup.
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17
Working quickly, pour batter into center of skillet; tilt and shake skillet to spread batter into 7-inch round.
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18
Reduce heat to medium-high and cook crepe until bottom is speckled brown, about 45 seconds.
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19
Loosen sides of crepe with spatula and turn out onto paper towel, cooked side up.
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20
Cover with paper towel.
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21
Repeat with remaining batter, brushing pan occasionally with oil and layering crepes between paper towels.
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22
Place 1 crepe cooked side up on work surface.
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23
Place 1/4 cup filling in 3-inch-long log just below center.
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24
Fold bottom of crepe over filling.
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25
Fold sides in.
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26
Roll crepe up, enclosing filling completely.
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27
Transfer blintz to plastic-lined platter.
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28
Repeat with remaining filling and crepes.
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29
(Can be prepared ahead.
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30
Cover and chill overnight or freeze up to 1 month.
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31
Do not thaw frozen blintzes before cooking.)
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32
Combine all berries, sugar and lemon peel in large bowl.
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33
Let stand at room temperature until berries defrost, sugar dissolves and juices form in bowl, stirring occasionally, about 1 1/2 hours.
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34
Strain berry mixture thoroughly, reserving juices.
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35
Place cornstarch in heavy medium saucepan.
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36
Gradually add reserved juices to cornstarch, whisking until smooth.
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37
Whisk over high heat until syrup boils and is thick and clear, about 2 minutes.
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38
Transfer to bowl.
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39
Cool 15 minutes.
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40
Mix berries into syrup.
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41
Adjust tartness with lemon juice.
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42
(Can be prepared 3 hours ahead.
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43
Cover and chill.)
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44
Pour oil into 2 large nonstick skillets to depth of scant 1/8 inch; heat over medium-low heat until hot.
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45
Place blintzes seam down in skillets.
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46
Cook until bottoms are brown and crisp, shaking pans gently and moving blintzes occasionally to prevent sticking, about 6 minutes (for frozen blintzes, cover skillet for first 6 minutes).
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47
Using spatula, turn blintzes over; cook until blintzes are brown and crisp and blintzes feel firm when lightly pressed, about 5 minutes.
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48
Transfer to paper towel-lined platter.
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49
Place 2 blintzes on each plate.
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50
Spoon compote over blintzes.
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51
Top with sour cream.
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52
Sprinkle with lemon peel.
