Make all ingredients at least a couple of hours beforehand to allow them to rest. The batter in particular benefits from resting a couple of hours or overnight. The crepes can also be made ahead of time, after the batter rests, and refrigerated.
Add the ingredients to a blender in the order they are listed. Cover and blend until batter is smooth. Let batter rest at least two hours.
Combine ingredients in blender until smooth. Cover and let rest in refrigerator, up to a day ahead of time.
In a medium saucepan, combine marionberries, blueberries, strawberries, and sugar. Boil over medium-high heat, stirring constantly. Cook until berries soften, about 2 minutes.
Remove from heat and puree using an immersion blender, or use a blender then pour mixture through a fine strainer to remove all the seeds.
If desired, set aside 1/4 cup of sauce to add to filling, the way Penelope likes it.
Fold raspberries into the remaining sauce. Cover and refrigerate.
Heat an 8-inch skillet or crepe griddle over medium-high heat. Coat lightly with a small amount of grapeseed oil, which tolerates high heat well. Pour 1/4 cup of batter into skillet or onto griddle and immediately rotate pan or smooth batter across griddle to coat hot surface in a thin layer. Cook approximately 1 minute or until surface loses its sheen. Do not flip to cook other side. Stack to cool, or use immediately.
To fill each blintz, flip crepe over so the browned side is up. Add ~3 tablespoons of filling to the lower middle. Fold the lower edge up, then the top down over it, then fold in the two sides. The un-browned side should be outward and ready for frying.
Place blintz in a skillet or griddle set over medium-high heat, folded side down, for about 1 minute, then flip to cook the top.
Transfer to a plate and spoon berry sauce on top. Sprinkle with powdered sugar.
Thawed frozen fruit may be substituted for fresh.
For a crisp, raw-fruit topping for whole or chopped fruit, mix fruit with honey or sugar in a bowl and simply spoon atop your blintz. Moore thought it was most excellent on warm summer mornings.
Any fruit may be substituted for the berries, really. Blintz toppings are virtually limitless.
Want to add cinnamon? Nutmeg? Peppermint? Coconut? Sugar sprinkles? Go for it!
For open-ended blintzes, fry both sides of the crepe. Add filling and roll it up, then add topping.
For those interested in a less sugary experience, 3 tablespoons agave syrup may be substituted for each quarter cup of sugar. Agave has a much lower glycemic index than granulated sugar.
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