Chef John'S Cheese Blintzes - cooking recipe

Ingredients
    Batter:
    3 large eggs
    1 cup all-purpose flour
    1 cup milk
    1/4 cup cold water
    2 tablespoons vegetable oil
    1 tablespoon white sugar
    1/2 teaspoon salt
    1/4 teaspoon vanilla extract
    Filling:
    1 1/2 cups ricotta cheese, strained if wet
    1/2 cup cream cheese
    1 lemon, zested
    1 large egg
    2 tablespoons confectioners' sugar
    1 pinch salt
    1 tablespoon butter, or as needed
    1 tablespoon confectioners' sugar, or as needed for dusting
Preparation
    Place 3 eggs, flour, milk, water, vegetable oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature 30 minutes.
    Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
    Heat a 10-inch, non-stick skillet over medium-high heat. Spray or brush lightly with vegetable oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat bottom of pan. Cook until surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.
    Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
    Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small filled rectangle, ending with the seam on the bottom, creating a blintz.
    Melt butter in skillet over medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to buttered baking dish.
    Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.

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