1 cup milk
1/4 cup cold water
1 cup all-purpose flour
1 tablespoon sugar
3 tablespoons unsalted butter, melted, plus more for sauteing the crepes
1 1/2 cups ricotta cheese
4 ounces cream cheese
3 tablespoons confectioners' sugar
1 lemon, zested
2 tablespoons butter
2 pints blueberries
3/4 cup sugar
1 teaspoon cornstarch
1 lemon, juiced
Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again just to incorporate. Refrigerate the batter for 1 hour.
Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
Assembly: Preheat the oven to 400 degrees F. 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 the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Saute the blintzes for 2 minutes per side until crisp and golden.
Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top and dust with confectioners’ sugar.
In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm, 30-40 minutes.
Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium heat. Bring up to boil and stir until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.