These Lemon Baked Blintzes with Summer Berry Compote is a showstopper dish for your next weekend brunch. Lemon ricotta filling is baked between two layers of blintz batter and drizzled with a citrus laced summer berry compote.
These Lemon Blintzes with Summer Berry Compote are so easy to make but will have your family and friends swooning at first bite.
This recipe takes a bit of time but you can prepare the components ahead. The key is to add just the right amount of batter to the base for the bottom layer. I poured too much and it puffed over like a souffle in the oven. Thankfully it sank but it looked rustic. My guests didn’t care – they were too busy raving about the flavor. The compote can be used for so many things – over french toast, waffles, ice cream, yogurt, and so many other recipes. That alone should be on your summer radar and is so easy to whisk together. The one thing that takes time is the layering of the blintz – the top layer has to be poured over slowly. It can possibly sink into the filling batter so be careful. I spooned it on to be careful and that seemed to work out.
If you are looking for a showstopper brunch recipe – make these Lemon Baked Blintzes with Summer Berry Compote and watch them quickly disappear like magic!
On to the recipe:
Gather your ingredients
Ready to blitz the pancake base batter
Making the lemon ricotta filling
Carefully ladeling the cheese mixture over the base
Ready to whisk the cornstarch into the bubbling summer berries
This is beyond scrumptious
Let me make you a plate
I got a little heavy handed with the berries – it’s a delicious oops!
[mpprecipe-recipe:16]
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Fresh Citrus Smoothie from Gluten Free Crumbley
Mango Sorbet Bellini from The Redhead Baker
Sparkling Mojito Lime Rickies from A Kitchen Hoor’s Adventures
BrunchWeek Breads, Grains and Pastries:
Chive and Cheese Popovers from Jane’s Adventures in Dinner
Jalapeno Cheese Scones from Girl Abroad
BrunchWeek Main Dishes:
Apple, Grape, and Pecan Chicken Salad from Love and Confections
Asparagus & Bacon Grilled Cheese from Sweet Beginnings
Breakfast Sausage Balls with Maple Apple Butter from The Barbee Housewife
Breakfast Egg Rolls from Palatable Pastime
Cheddar Croque Madame Waffles from Cooking with Carlee
Tater Tot Crusted Casserole with Eggs, Cheese, and Asparagus from Hezzi-D’s Books and Cooks
BrunchWeek Fruits, Vegetables and Sides:
Bacon Stuffed Cherry Tomatoes from Cookaholic Wife
Spring Asparagus Salad with Lemon Vinaigrette from The Crumby Cupcake
BrunchWeek Desserts:
Baked Lemon Blintzes with Triple Berry Sauce from Cooking in Stilettos
Zabaglione alle Mandorle from Culinary Adventures with Camilla
