This classic brunch dish consists of a creamy ricotta filling wrapped in tender crêpes and cooked in butter until golden-brown. It’s topped with a sweet-tart compote of dried cherries, apricots and figs.
Make Ahead Tips
The compote may be made up to 3 days ahead. Cool to room temperature, cover, and refrigerate. Gently reheat before serving.
The crêpes can be made 1 day ahead; wrap in plastic and set aside at room temperature.
The filling can be made 1 day ahead. Cover and refrigerate. When ready to assemble the blintzes, gently fold the mixture again.
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