Instructions
Step 1: In a blender, combine flour, milk, eggs, sugar, salt, and melted butter. Blend until smooth. Let the batter rest for 15–30 minutes.
Step 2: Heat a non-stick skillet over medium heat and lightly butter it. Pour in about 1/4 cup of batter and swirl to coat the pan evenly. Cook for 1–2 minutes until the edges lift, then flip and cook the other side for 30 seconds. Repeat with remaining batter. Set crepes aside.
Step 3: In a bowl, mix together ricotta, cream cheese, sugar, vanilla, and egg yolk until smooth and creamy.
Step 4: Place a crepe on a flat surface, spoon 2 tablespoons of the filling in the lower third, fold in the sides, and roll up like a burrito.
Step 5: Melt a bit of butter in a skillet over medium heat. Cook the filled blintzes seam-side down for 2–3 minutes per side, or until golden brown.
Step 6: Serve warm, dusted with powdered sugar and topped with fresh raspberries.
Storage Information
Uncooked blintzes can be wrapped and refrigerated for up to 2 days or frozen for up to 1 month. Cooked blintzes can be refrigerated for 3 days and reheated in a skillet or microwave. For best texture, reheat in a pan over medium heat.