1 cup milk
¼ cup cold water
2 eggs
1 cup all-purpose flour
Pinch salt
1 Tbsp. sugar
3 Tbsp. unsalted butter, melted

Combine milk, water, eggs, flour, salt, and sugar in a blender. Blend on medium speed for 15 seconds, or until batter is smooth and lump free. Scrape down the sides of the blender and pour in 3 tablespoons melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest.

Filling

1 cup fresh blueberries
1½ cups ricotta cheese
3 Tbsp. confectioners' sugar
1 lemon, zest only
1 egg
4 oz. cream cheese

In a food processor, combine the ricotta cheese, confectioners' sugar, lemon zest, egg, and cream cheese. Blend until smooth. Fold in berries. Chill filling for 1 hour to firm before filling blintzes.

Fresh Blueberry Sauce

2 pints fresh blueberries
2 Tbsp. unsalted butter
1 cup sugar
1 tsp. cornstarch
1 each lemon, juiced
Shaker confectioners' sugar

Combine butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat.
Bring up to a low boil and stir gently until the berries break down. The sauce will thicken slightly as it cools.

Assembly:

Preheat oven to 400 degrees.

Forming blintzes is similar to making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll crepe away from you a couple of times to make a package, ending with the seam side down. Put in ovenproof skillet over medium heat. Brush with melted butter. Pan-fry 2 minutes per side, or until crisp and golden.

Transfer pan to oven and bake for 10 minutes so the eggs in the filling cook slightly and the cheese sets. Using a spatula, transfer blintzes to serving plates. Spoon blueberry sauce on top, dust with confectioners' sugar, and serve right away.