Berry Cheesecake Blintzes

Directions

1. Pour the vanilla creamer into a shallow dish and submerge each tortilla. Let soak for about 10 minutes, flipping halfway through. Remove and allow excess creamer to drip off; set aside.
2. In a small bowl, mix the softened cream cheese, Greek yogurt, and honey until smooth and creamy. Set aside.
3. Preheat the Blackstone griddle to medium heat. In a griddle-safe pan or on a small section of the griddle, combine blueberries, strawberries, honey, lemon juice, and lemon zest. Sprinkle the cornstarch evenly over the berries and stir. Cook for 3–4 minutes, until the berries release their juices and the sauce thickens. Remove from heat and let cool slightly.
4. Lay the soaked tortillas flat on a work surface and spoon about 2 tablespoons of the cream filling into the center of each tortilla. Fold in the sides and roll tightly burrito-style to seal.
5. Lower the griddle to medium-low heat and melt a thin layer of butter. Place the blintzes seam-side down and cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and crisp on all sides. Remove and let rest for 1 minute.
6. Top each blintz with warm berry compote, drizzle with honey, and garnish with fresh mint before serving.