Blintz with Berry compote: by Elisabeth Ovitt Upton

1 pint each raspberries, strawberries, blackberries washed and stemmed 5 tbs sugar 2 tsp fresh lemon juice 3 cups ricotta cheese 1 tsp lemon zest pinch of salt 16 crepes 3 tbs unsalted butter In a saucepan over medium heat, stir together the berries, 2 tbs of sugar and lemon juice. Bring to simmer and cook, stirring occasionally, until mots of the berries have broken down and the mixture is thickened, about 45 minutes. Reduce heat if the compote sticks to the pan. Remove from heat and let compote cool to room temp. In a bowl, mix the ricotta cheese, remaining 3 tbs sugar, the lemon zest and salt until well combined. Lay a crepe on a clean surface and place 3 tbs of ricotta filling in the center of the crepe. Fold the 2 outer sides of crepe toward center so the edges touch. Fold the top and bottum toward center, slightly overlapping teh edges, to form a rectangular blintz! make sure filling is not exposed! Place blintz, seam side down, on a baking sheet. Repeat with all remaining crepes and filling. In a large electric skillet, set on medium heat, melt the butter. Working in batches, cook the blintzes, seam side down, until golden and crispy, 2-3 minutes. Turn blintzes over and cook for 2-3 minutes more. Transfer blintzes seam side down, to a patter. Serve immediately with berry compote. Serves 8.