Delicate sourdough crepes encase a sweet creamy filling and are smothered in warm mixed berry compote. This make a perfect romantic brunch for two!
Start the labneh cheese by straining yogurt as outlined in the recipe.
Prepare your sourdough crepe batter by following the recipe above.
Combine the berries and apple juice in a small sauce pan and bring them to a boil. Reduce the heat to medium and cook the berries until a thick compote forms. About 30 minutes. Stir the berries often.
While the berries are cooking make the crepes. Set the crepes aside on a large plate.
Measure the labneh (yogurt cheese) and honey into a small bowl and stir to combine. Taste this mixture and add more honey if desired. I personally like mine on the tart side so 1 Tablespoon of honey is plenty for my taste.
Add 1 heaping tablespoon of filling to each crepe and roll them as pictured in the diagram above. Set the rolled crepes aside.
Once the berry compote is thickened remove it from the heat but keep it covered to stay warm.
Melt the butter over medium-high heat in a large cast iron or stainless skillet. Once the butter is hot add the blintzes. Turn the heat down to medium and fry the blintzes on each side until golden brown.
Serve the blitzes hot with a generous helping of warm berry compote.