Blintzes

Step 1: Making the crepes.

Step 2: Combine the eggs, milk, salt and sugar in a large bowl.and whisk until the ingredients are incorporated.

Step 3: In a separate bowl,.mix together the two flours.

Step 4: Sift them into the liquid and whisk until the batter is smooth. Cover and rest the batter in the refrigerator for 1 hour.

Step 5: In an 8-inch nonstick skillet, heat 2 teaspoons of the butter over medium heat.

Step 6: Pour in 1/4 cup of the batter and swirl the pan gently to coat it.

Step 7: Cook until the edges of the crepe start to pull away from the pan, about 2 minutes.

Step 8: Then flip the crepe, cook it a few seconds more, and transfer it to a plate.

Step 9: Repeat with the remaining butter and batter to make 6 crepes in all.

TO MAKE THE FILLING

Step 10: Place the ricotta, egg yolks, salt and lemon zest in a bowl and stir until thoroughly combined.

Step 11: Assemble and cook the blintzes.

Step 12: Working 1 crepe at a time, spoon about ½ cup of the filling onto a crepe,

Step 13: Fold in the edges, and roll it up snugly around the filling like a burrito. Repeat with the remaining crepes and filling.

Step 14: Working in 2 batches, heat half the butter in a large pan or skillet and cook 3 blintzes, flipping once, until lightly browned, 2 to 3 minutes.

Step 15: Repeat with the remaining butter and blintzes.

Step 16: Serve with compote,