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• Batter Ingredients
• 1/2 cup milk
• 1 Tbsp. sour cream
• 2 Tbsp. melted butter
• 1/2 tsp. vanilla extract
• 2 eggs
• 2/3 cup flour
• 1 Tbsp. sugar
• 1/2 Tbsp. baking powder
• Filling Ingredients
• 1-1/2 cups ricotta
• 4 oz. cream cheese
• 1 egg
• 3 Tbsp. sugar
• 1/2 Tbsp. lemon zest
• 1 Tbsp. lemon juice
• 1/4 tsp. vanilla extract
• 1/2 tsp. salt
• Sauce Ingredients
• This is up to you. If you want to make your own, then try 2/3 cup fresh fruit mixed in a saucepan with 2/3 cup sugar. Bring to a boil and let simmer 5-10 minutes. Or use syrup. Or use something you’ve picked up from the store, or from a friend. It’s all good!

Preheat oven to 350 degrees F. Prepare a 9×9″ baking dish with non-stick spray or by greasing.

Place the batter ingredients into a blender or food processor and blend until smooth. Pour half the batter into the prepared baking dish and bake at 350 degrees for about 10 minutes, until set.

Meanwhile, in a large bowl, whisk together ricotta, cream cheese, egg, and sugar. Add lemon zest, lemon juice, vanilla, and salt. Mix until thoroughly combined. Spread the cheese filling over the baked batter in the dish. Very carefully spread the remaining batter evenly over the cheese filling to cover.

Bake at 350 degrees for 35 to 40 minutes, until the top is golden and the filling nearly set. Remove from oven and let stand 10-15 minutes. Cut the blintz into squares and serve warm with your favorite sauce over the top. The sauce I used for the top photograph is rhubarb. Yummy! Serves 6-9.

NOTES: This recipe is based upon one by Ina Garten. I halved it because there are only two of us. I’ve made it with many different kinds of fruit sauce. Baking is so much easier (for me) than making crepes and filling and sauce.