For the Blintzes
1 cup flour
1 cup milk
1 tablespoon melted butter, plus more butter for cooking
For the Mascarpone-Ricotta Filling
½ cup mascarpone
1 cup ricotta or farmer cheese
1 egg yolk
¼ cup sugar
1 teaspoon vanilla extract
For the Oregon Blackberry Compote
4 cups fresh or frozen Oregon blackberries
1 cup sugar
Zest from 1 lemon
2 tablespoons lemon juice
Use a blender to combine the blintz batter ingredients, then cover and allow the batter to rest at room temperature for 30 minutes.
While the batter is resting, whisk together the filling ingredients and set aside.
Combine the Oregon blackberry compote ingredients in a medium-sized pot over medium-low heat and simmer for 30 minutes, lightly mashing the fruit with a spoon as it softens, until the sauce has thickened into jam-like consistency. Turn off the heat and leave the pot on the warm burner.
Melt a pat of butter (about ½ teaspoon) in a small (7-8”) nonstick skillet over medium-low heat. Whisk the batter and add ¼ cup of it to the warm pan, swirling it around to coat evenly. Cook until the edges begin to look dry, taking care not to brown the blintz, then flip over. Cook on the other side for another few seconds and then turn onto a plate. Repeat for the rest of the batter, adding a little butter to the pan between blintzes, and stacking the blintzes on top of each other as you go. (Don’t worry, they’re buttery enough that they won’t stick together.)
Preheat the oven to 325°F and butter a baking dish. Spoon 2 tablespoons of the cheese filling onto the blintz, close to the edge nearest to you. Fold the left and right edges in halfway, then roll the blintz away from you like it’s a tiny burrito. Repeat with the remaining blintzes, nestling the filled blintzes together in the buttered baking dish.
Bake the blintzes for 10-15 minutes to firm up the filling and to ensure the egg is cooked. To serve, spoon a little of the warm blackberry compote onto a plate, add two or three blintzes and another spoonful of compote.