Buckwheat Blintzes With Greek Yogurt Ricotta Filling And Mixed Berries

• 1/2 cup greek yogurt, such as plain stonyfield greek yogurt
• 1/2 cup fat-free ricotta cheese
• 1 tablespoon sugar
• pinch of fine sea salt
• 1/2 cup greek yogurt, such as plain stonyfield greek yogurt
• 4 large eggs
• 1 tablespoon honey
• 1/8 teaspoon fine sea salt
• 1/3 cup buckwheat flour
• 2 tablespoon gluten-free oat flour
• nonfat cooking spray
• 1 cup mixed blueberries, strawberries, raspberries, and blackberries, for serving
• maple syrup, for serving (optional)

1. In a medium bowl, stir together the filling ingredients: yogurt, cheese, sugar, and salt. Set aside.
2. To make the batter, in a blender, combine the yogurt, eggs, honey, salt, and flours; mix on low to combine. Scrape down the sides of the blender if flour sticks to them.
3. Heat an 8-inch pan over a medium flame, and spray with a mist of the cooking spray. Pour ¼ cup of the batter into the pan, tilting and swirling the pan to coat it evenly with a thin layer of batter. Cook the crepe for about 30-45 seconds, until the middle of the crepe appears to be set. Use a thin spatula or butter knife to ease the edges of the crepe up off the pan, and then slide the crepe onto a plate, cooked side down. Repeat with remaining batter.
4. Place 2-3 tablespoons of filling on the lower third of each crepe. Fold the bottom up over the cheese and then fold the sides in so that they just touch, then roll from the filled end upwards, like a burrito. When the blintzes have all been filled, spray the pan again with cooking spray. Fry the blintzes seam-side down over medium-low heat until they are golden on the bottom, about 1 minute, and then flip and brown on the second side, another minute. Serve the warm blintzes with fresh berries and maple syrup on the side.