Makes 8 Cheese Blintzes
Ingredients:
    For the crepes:
  •     1 cup milk (8 oz)
  • ​    2 eggs
  •     1 cup (5 ounces) all-purpose flour
  •     1/8 tsp salt
  •     1 tablespoon sugar
  •     2 T (1 ounce) butter melted
  •     3 tablespoons unsalted butter, for cooking crepes and frying blintzes
    For the filling:
  • 6 ozs ricotta cheese
  • 3 ounces cream cheese
  • 6 tablespoons powdered sugar
  • ½ tsp lemon zest
  • 1/4 teaspoon vanilla extract
  • 1 egg, beaten
   For the sauce:
  •     1 cup blueberry preserves, or any fruit jam or jelly
  •     1/3 cup water
Preparation:
  1. For the crepes: Pour the milk, water, eggs, flour, salt, sugar, and melted butter in a blender. Blend the batter until it is very smooth. Refrigerate the batter for 1 to 2 hours or overnight. 
  2. For the filling: Drain the ricotta cheese for 30 minutes and then combine with cream cheese, powdered sugar, lemon zest, and vanilla. Mix until as smooth as possible before adding egg. Add egg and mix thoroughly. Refrigerate until needed. 
  3. To make the sauce: Add the preserves and water to a small saucepan and place over medium heat. Bring to a simmer, stirring, and turn off. Sauce may be strained if desired. Reserve until needed. You can also use un-thinned jam. 
  4. Make the Crepes: place an 8-inch nonstick skillet or crepe pan over medium heat. Grease the pan lightly with some melted butter if necessary. This step may be skipped if using a well-seasoned pan. Pour in 1/4 cup of batter into the pan and tilt it around so the batter covers the bottom evenly. Cook for about 1 minute, or until the crepe batter is set, then flip with a spatula and cook the other side for 30 seconds. Transfer the cooked crepes to a plate, and continue until the batter is used. This should make about 8 to 10 crepes (give or take a few "mistakes"). 
  5. To make the blintzes spoon a small amount of the cheese filling into the center of a crepe and fold up to make a neat rectangular package. Fold the bottom up over the filling, fold in the sides, and roll. When the blintzes are filled, brown them lightly on each side in a nonstick skillet over medium heat, in a few tablespoon of butter. Transfer them to a baking dish. To finish, bake them in a preheated 400 degrees F. oven for 10 minutes and puffy. Serve hot with the sauce and dust with powdered sugar. The blintzes can be made ahead of time, and then browned and baked when you are ready to serve.