1 1/4 cup milk
1 cup all-purpose flour
1 tablespoon sugar
3 tablespoons unsalted butter
1 1/2 cups ricotta or farmer cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested and finely grated
Place all batter ing. in a blender.
Blend until the batter is smooth and lump-free.
In a small bowl combine all filling ing. Chill until ready to use.
Put an 8-inch crepe pan or nonstick skillet over medium heat and spray with a little oil.
Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly, in a very thin layer; Cook until the crepe batter sets and the bottom is lightly browned, about 1-2 minutes. Use a heatproof rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 30-60 seconds. Slide them onto a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them from drying out. Makes about 20 crepes.
Spoon about 3 Tbl of the filling along one-third of the edge of a crepe.
Fold the bottom edge away from you to just cover the filling; Roll the crepe away from you a couple of times ending with the seam side down.
Transfer the blintzes to serving plates.
Dust with confectioners' sugar
serve immediately with fruit jam (like strawberry, apricot, cherry, etc.) on the side