Step 1

Combine milk, flour, water, eggs, oil, monk fruit, salt, and vanilla in a blender.

Step 2

Blend until completely smooth without over-mixing, 30 to 60 seconds, scraping down the sides as needed. Set aside to rest.

Step 3

Meanwhile, make the filling: Whisk cottage cheese, cream cheese, egg, 2 tablespoons monk fruit sweetener, or sugar, lemon zest, and salt together in a mixing bowl until thoroughly combined. You can also blend this in a blender for a smoother texture. Cover and refrigerate until needed.

Step 4

Heat a 10-inch, nonstick skillet over medium heat. When hot spray with cooking spray and pour in a generous ¼ cup or scant ⅓ cup batter. Immediately swirl batter around to coat the bottom of the skillet. Cook until the surface looks dry, and the bottom sets, about 30 to 60 seconds.

Step 5

Flip the crepe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crepes.

Step 6

Preheat the oven to 325°F. Lightly spray a baking dish with oil.

Step 7

Spoon about 3 tablespoons filling onto each crepe, about 1 inch from the edge nearest you. Fold the edge over filling and flatten slightly. Fold in both sides, then roll crepe into a small filled rectangle (blintz), ending with the seam on the bottom.

Step 8

Spray a large skillet with oil (or butter) over medium heat. Working in batches, cook several blintzes at a time until golden brown, turning gently, about 1 minute per side. Transfer to the prepared baking dish.

Step 9

Bake in the preheated oven to firm up the filling, about 10 to 12 minutes. Cool blintzes abut 5 minutes, then dust lightly with remaining powdered sugar and serve.