Crepes

Using an immersion blender, blender, or whisk, blend flour, eggs, milk, butter and salt together. Refrigerate batter for at least 1 hour or overnight.

Strain out any lumps that may remain.

Heat a 8” non-stick pan over medium heat. Brush pan with melted butter and add ¼ cup of batter to the pan. Remove pan from heat and swirl the pan. Return to heat. Once the crepe is light brown and the batter is set, using a spatula, flip crepe over to briefly cook the other side, just until the crepe isn't shiny and raw.

Transfer cooked crepe to plate and continue making crepes and stacking them on top of each other. Store in the fridge for up to 3 days or in the freezer for up to 2 months. Place a sheet of wax paper or parchment between them.

Cheese Filling:

Stir together farmer’s cheese, ricotta cheese, vanilla, sugar and zest until smooth and creamy.

Place about 3 tablespoons of filling about 2 inches from the top of the crepe. Fold sides toward the center, fold top down and roll blintz into a log. Place seam side down on a platter. Continue filling each blintz.

Blueberry Compote:

Cook blueberries, sugar, lemon juice, zest, cornstarch, water and salt for 7 to 10 minutes, stirring often, until thick and most of the berries, have cooked to sauce consistency.