Ingredients

• 6 Large Eggs room temperature
• 1 cup Milk
• 1/4 cup Melted Butter
• 1-1/2 cups Unbleached White All-Purpose Flour
• Lemon Zest of 1 lemon
• 1/4 tsp Salt

• 1 cup Ricotta Cheese
• 1/2 cup Cream Cheese room temperature
• 3 Tbsp Melted Butter

• 1-1/2 cups Blueberries fresh or frozen
• 1/2-3/4 cups Sugar
• 1/2 cup Water
• Lemon Zest of 1 Lemon
• Lemon Juice of 1 Lemon

Instructions

1. Add the ingredients to a skillet and bring to a boil. Reduce heat and allow berries to simmer and sauce to thicken for about 5-7 minutes. Remove from heat and set aside.

1. Put all ingredients into a bowl and stir to fully blend and incorporate. Set aside.

1. Beat the eggs and milk together. Add the melted butter, flour, salt and lemon zest, and whisk until batter is smooth and loose. NOTE: batter should be very loose so that it quickly slides around and coats a hot, buttered pan. If it's too thick, loosen with a bit of water.)
2. Heat a 12” skillet and brush with butter. Pour about 1/4 cup of batter into the pan and quickly tilt the pan so the batter slides and coats the bottom in a thin layer.
3. In about 1-2 minutes, the side edges will begin to loosen; flip the blintz and allow to cook for another 30 seconds. Remove from pan and stack finished pancakes until ready to fill.

1. Smooth a bit of the cheese filling on 1/2 of the blintz, fold in half, then fold in half again. Top with powdered sugar and a bit of blueberry sauce.