Makes ~6 large blintzes
Crepes
1 c. flour
2 tbsp sugar
1/2 c. buttermilk
1/2 c. milk
3 eggs
1/2 tsp vanilla
pinch of salt
Filling
4 oz cream cheese
1 c. whole milk ricotta cheese
1 egg
2 tbsp powdered sugar
2 tsp fresh lemon zest
Blend all ingredients for batter with electric mixer until smooth. Fry the crepes in a pan with a little butter. Pour each so it's roughly 8 inches across. Once the crepes are tacky in the middle, flip and fry for only 10 seconds. Stack all on a plate.
While the crepes cook, blend the filling ingredients.
Filling the Blintzes
Put a crepe on a flat surface and spoon 3 tbsp of cheese filling into the lower half. Fold the crepe over once, and then at each side. Turn the squared, filled portion over onto the not filled portion to make a roughly closed form. Place in frying pan with butter and fry in butter on med-low heat for 2 minutes per side, until the outside is crispy.
Remove and dust with powdered sugar, serve with fruit topping or sour cream.
