Step 1

In a medium-sized bowl, add 4 eggs and milk. Beat them together well.

Step 2

Add flour, 1/4 cup sugar, 1 teaspoon vanilla, and salt. Stir to combine.

Step 3

Cover the bowl with plastic wrap and refrigerate for 1 hour before using.

Step 4

You can prepare the filling while the batter is chilling.

Step 5

Heat a small nonstick skillet (about 6 or 7 inches in diameter) over medium heat.

Step 6

Spray the skillet with non-stick spray or spread a thin layer melted butter in it.

Step 7

Ladle about 3 ounces of batter into the skillet. Swirl it around so that it is a thin, round layer covering the bottom of the skillet.

Step 8

The pancake will cook for about 60 seconds before it begins to bubble and dry

Step 9

Flip over the pancake and cook it for another 15 seconds or so. The blintz should be golden brown.

Step 10

Transfer the pancake to a wire rack to cool.

Step 11

Repeat making pancakes with the remaining batter.

Step 12

Combine ricotta cheese, cream cheese, 1 egg, 2 teaspoons lemon juice, and 1 teaspoon vanilla in a small bowl.

Step 13

Stir until well blended, the mixture may remain a little lumpy. The lumps will go away when you cook the blintz.

Step 14

Place a small amount, about 2 or 3 tablespoons, of cheese filling in the lower third of a pancake.

Step 15

Flip the bottom third up to the middle of the pancake. Then flip the two sides to the middle. Then flip the top portion down. These will look like mini burritos.

Step 16

Repeat with the remaining pancakes and filling.

Step 17

To brown the blintzes, add a small pat of butter to the skillet and brown on both sides, this will take about 60 seconds