Serve with sour cream or fruit preserves. Working in batches, brush the skillet liberally with the remaining melted butter and cook the blintzes until brown on both sides, about 2 minutes per side. Repeat with the remaining crêpes and filling. Fold each of the sides in toward the center, enclosing the filling, then roll the crêpe up and over, tucking the edges in, to form a blintz, leaving the seam side down. Place a heaping tablespoon of the cheese filling in the center and fold the bottom edge up to cover the filling. To assemble the blintzes: Place a crêpe on a work surface. Heat a 10-inch, non-stick skillet over medium-high heat. To make the filling: In a large bowl, stir together the cheese, sugar, egg, and vanilla. Use mascarpone on a bagel in lieu of cream cheese for a next-level smoked salmon supreme, or spread it on seedy rye toast to make open-faced sandwiches. Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. If not using the crêpes right away, keep wrapped in the refrigerator for up to 2 days. Repeat until all the batter is used, stacking the crêpes as you go and covering the stack of crêpes with a towel to prevent them from drying out. The crêpes should be lightly browned but still soft and pliable. Remove immediately and transfer to a plate. Allow the crêpe to cook on the other side for 15 seconds more. Use a spatula to loosen the crêpe from the pan and flip it (you may need to use your fingers to flip the crêpe take care when doing so to avoid burning yourself). (Reserve the remaining melted butter for frying the blintzes.) Pour ¼ cup of the egg mixture into the pan, swirling it around to coat the bottom evenly and pouring off any excess to leave a thin layer.Ĭook for 30 to 45 seconds to let the crêpe batter set and begin to brown. Heat an 8-inch crêpe pan or nonstick skillet over medium-high heat and lightly brush with some of the melted butter. Remove from the fridge 30 minutes before using to bring to room temperature. Spray or brush lightly with vegetable oil. Cover and transfer to the refrigerator and let rest for 6 hours or overnight. Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. To make the crêpes: Combine the eggs, flour, ½ cup water, the milk, and the salt in a medium bowl and whisk until foamy.