First, make your blintz batter. Combine the flour, sugar and salt. Then add the eggs, milk and butter and whisk until no lumps remain. Let your batter rest in the refrigerator at least 1 hour to let the gluten relax.

While your batter is chilling, you can make the filling by whisking together the cream cheese, ricotta, Greek yogurt (I use Chobani!), powdered sugar and lemon zest.

Set that aside and make the berry compote. Combine the butter, blueberries, raspberries, sugar, cornstarch, and lemon juice in a medium pan or pot over medium-high heat. Stir constantly while breaking up the berries a little but still keeping in chunky. Bring up to a low boil and stir gently for about five minutes. The compote will thicken more as it cools.

Now time to assemble! To make blintzes, butter a 9-inch nonstick pan with a thin coat of butter over medium high heat. Then pour ¼ cup of batter into the pan to coat the bottom. Swirl the pan to coat evenly. After about a minute you will see the ends begin to curl up- your blintz is done! Do not flip. Slide blintzes onto parchment paper to allow them to cool. Don’t layer blintzes together or they will stick! Spread a spoonful of the cheese mixture towards the bottom of each blintz. Fold the bottom of the blintz up to cover the filling and then fold the sides in. Then roll like a little Jewish burrito!

Add 1-tablespoon butter back to the medium nonstick pan over medium high heat and cook on each side until golden brown- or about 1-2 minutes per side. Drizzle berry compote over blintzes, and sprinkle with fresh fruit and powdered sugar for garnish.