Swedish Pancakes with Berries for 4

Instructions:

1. Combine the flour, milk, eggs, sugar, and salt in a blender. Pulse on high for 30 seconds until completely smooth, then stir in the melted butter by hand.
2. Let the batter rest for 15 minutes to allow the flour to hydrate and air bubbles to settle.
3. Heat a 10-inch non-stick skillet over medium heat and lightly grease with a small knob of butter.
4. Pour about ¼ cup (60ml) of batter into the center, quickly swirling the pan to spread it into a thin circle. Cook for 60-90 seconds until edges are dry and mahogany-colored, flip, and cook for another 30-60 seconds.
5. Combine mixed berries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 5-7 minutes until berries burst.
6. If a thicker syrup is desired, stir in a cornstarch slurry (cornstarch mixed with water) and simmer for 1 more minute.
7. Spread a thin layer of softened cream cheese or a dollop of whipped cream in the center of each pancake, add a spoonful of berry compote, and roll tightly or fold into quarters.