Cheese blintzes with fresh berries

Blend the eggs, whole milk, flour, a little sugar, salt, vegetable oil, a splash of water and a touch of vanilla until completely smooth, scraping down any flour; rest on the counter 30 minutes (or make ahead and refrigerate).

Filling: mix full-fat ricotta, mascarpone, the tiniest pinch of salt, a little powdered sugar, lemon zest and one large egg thoroughly (a whisk is easier than a spoon); cover and refrigerate.

Spritz a 10 inch nonstick pan on medium-high with oil; pour in about a quarter cup of batter, swirl and tilt to coat, and cook about a minute until the surface is completely dry; optionally flip a few seconds. Stack.

Spoon three to four tablespoons of filling an inch from the near edge, fold that side over, flatten slightly, fold in both sides and roll up seam side down. Can be refrigerated until serving.

Brown in clarified butter on medium a couple of minutes per side until golden; handle gently.

Transfer to a lightly buttered baking dish and bake at 325F about 12 minutes so the filling firms; rest 10 minutes.

Plate with raspberry sauce, blueberries, raspberries and blackberries, a sprig of mint and a light dusting of powdered sugar.