Crepe Batter Ingredients Makes 10 crepes

1 cup milk
1/4 cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 tablespoon granulated sugar
3 tablespoons unsalted butter, melted

Combine milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds or until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest.

Filling

1 cup fresh blackberries
11/2cups Bell Chèvre goat cheese
4 ounces mascarpone (or cream cheese)
3 tablespoons confectioners' sugar
1 lemon, zested
1 egg

Mix together goat and mascarpone cheeses. In a food processor, combine the cheese mixture, confectioners' sugar, lemon zest, and egg. Blend until smooth and fold in the berries. Chill the filling for I hour to firm before filling blintzes.


Fresh Blackberry Sauce

2 pints fresh blackberries
2 tablespoons unsalted butter
1 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Shaker confectioners' sugar

Combine butter, blackberries, sugar, cornstarch and lemon juice in a small pot over medium-high heat. Bring up to a low boil. Stir gently until the berries break down. The sauce will thicken slightly as it cools down.


Method and Assembly

Preheat oven to 400 degrees. Lay the crepe flat on a work surface. Spoon ¼ cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put on ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the purse about 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the eggs in the filling cook slightly and the cheese sets. Using a spatula, transfer the purses to serving plates. Spoon blackberry sauce on top, dust with confectioners' sugar and serve right away.