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1
Combine the milk, water, eggs, flour, salt and sugar in a blender.
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2
Blend on medium speed for 15 seconds, until the batter is smooth and lump-free.
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3
Scrape down the sides of the blender and pour in 3 tablespoons of melted butter.
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4
Blend it again for a second just to incorporate.
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5
Refrigerate the batter for 1 hour to let it rest.
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6
If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.
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7
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance.
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8
Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess.
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9
Cook for 30 to 45 seconds, until the crepe batter sets.
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10
Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds.
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11
The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going.
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12
If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe.
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13
The crepes should be pliable, not crisp, and lightly brown.
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14
Slide them onto a platter and continue making the crepes until all the batter is used.
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15
Cover the stack of crepes with a towel to keep them from drying out.
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16
This makes 10 crepes.
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17
Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos.
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18
Spoon 1/4 cup of the cheese filling along the lower third of the crepe.
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19
Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center.
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20
Roll the crepe away from you a couple of times to make a package, ending with the seam side down.
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21
Put an ovenproof skillet over medium heat.
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22
Brush with melted butter.
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23
Pan-fry the blintzes for 2 minutes per side until crisp and golden.
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24
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets.
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25
Using a spatula, transfer the blintzes to serving plates.
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26
Spoon the blueberry sauce on top, dust with confectioners' sugar, and serve right away.
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27
Serve with chopped banana and remaining blueberry sauce.
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28
Sprinkle with powdered sugar and serve.
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29
In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth.
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30
Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.
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31
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat.
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32
Bring up to a low boil and stir gently until the berries break down and release their natural juices.
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33
The consistency should remain a bit chunky.
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34
It will thicken up when it cools down slightly.
