Instructions

• In a medium bowl, whisk together 4 eggs and 1 cup milk until combined.
• Add 1 cup all-purpose flour, 1/4 cup sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon salt to the egg mixture; whisk until smooth. Cover and refrigerate the batter for 1 hour.
• While the batter chills, make the filling: in a small bowl combine 1 cup ricotta cheese, 8 ounces cream cheese, 1/4 cup sugar, 1 egg, 2 teaspoons lemon juice, and 1 teaspoon vanilla extract. Stir until well blended; small lumps are fine. Set the filling aside in the refrigerator or at room temperature while the batter chills.
• After the batter has chilled, heat a small nonstick skillet (about 6–7 inches in diameter) over medium heat until hot.
• For each blintz, ladle about 3 ounces (about 1/4 cup) of batter into the center of the skillet and immediately tilt and swirl the pan so the batter forms a thin, even round layer covering the bottom.
• Cook the crepe until the edges look dry and small bubbles appear on the surface, about 45–60 seconds. Flip and cook the other side about 10–20 seconds, until lightly golden. Transfer the crepe to a wire rack or plate to cool. Repeat with the remaining batter.
• To fill, place about 2–3 tablespoons of the cheese filling in the lower third of a cooled crepe. Fold the bottom third up over the filling, fold both sides in toward the center, then fold the top third down to enclose the filling, forming a neat package. Repeat with remaining crepes and filling.
• To brown the blintzes, reheat the nonstick skillet over medium, place blintzes seam-side down in the dry skillet, and brown until golden, about 30–60 seconds per side, flipping once. Cook in batches as needed.
• Serve the blintzes warm.