Ingredients
- Batter
- 1 cup milk
- 2 egg
- 1/4 cup cold water
- 1 cup all-purpose flour
- Pinch salt
- 1 tablespoon sugar
- 3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
- 1 1/2 cups ricotta cheese
- 4 ounces cream cheese
- 3 tablespoons confectioners' sugar
- 1 lemon, zested and finely grated
- 1 egg
Directions
- 1Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter.
- 2Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets.
- 3Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
- 4add cheese filling to center of each crepe, then fold crepe into blintz form, assemble blintz's in a skillet and fry till golden.
