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1
In a saucepan over medium heat, stir together the berries, 2 Tbs.
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2
of the sugar and the lemon juice.
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3
Bring to a simmer and cook, stirring occasionally, until most of the berries have broken down and the mixture is thickened, about 45 minutes; reduce the heat if the compote sticks to the pan.
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4
Remove from the heat and let the compote cool to room temperature.
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5
In a bowl, stir together the ricotta, the remaining 3 Tbs.
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6
sugar, the lemon zest and salt until well combined.
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7
Lay a crepe on a clean work surface.
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8
Place 3 Tbs.
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9
of the ricotta filling in the center of the crepe.
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10
Fold the 2 outer sides of the crepe toward the center so the edges touch.
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11
Fold the top and bottom toward the center, slightly overlapping the edges, to form a rectangular blintz; make sure the filling is not exposed.
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12
Place the blintz, seam side down, on a baking sheet.
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13
Repeat with the remaining crepes and filling.
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14
In a large electric skillet set on medium heat, melt the butter.
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15
Working in batches, cook the blintzes, seam side down, until golden and crispy, 2 to 3 minutes.
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16
Turn the blintzes over and cook for 2 to 3 minutes more.
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17
Transfer the blintzes, seam side down, to a platter.
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18
Serve immediately with the berry compote.
