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Export 11 ingredients for grocery delivery
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.
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