Ingredients

Crepes:
1 cup milk
1/4 cup cold water
2 large eggs
1 cup all-purpose flour
2 tablespoons sugar
Pinch kosher salt
3 tablespoons unsalted butter, melted, plus more to cook crepes

Cheese Filling:
1 1/2 cups ricotta cheese
4 ounces cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar

1 orange, zest finely grated

Strawberry Sauce:
1 quart strawberries, hulled and sliced
1/4 cup sugar
1/4 cup water
1 teaspoon cornstarch
1 orange, zest finely grated

Unsalted butter, melted for sauteing blintzes
Confectioners' sugar, for dusting

Directions

Make the batter: Combine the milk, water, eggs,
flour, sugar, and salt in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and
lump-free. Scrape down the sides of the blender and pour in the melted butter. Blend it again for a few
seconds just to incorporate the butter. Refrigerate the batter for 1 hour to let it rest.

Make the filling: In a small bowl combine the ricotta cheese, cream cheese, egg, confectioners' sugar, and
zest and blend until smooth. Chill until ready to use.

Make the sauce: Combine the strawberries, sugar, water, cornstarch, and zest in a small pot over medium heat.

Bring to a simmer and stir gently until the berries release their natural juices. The consistency should
remain a bit chunky, it will thicken up when it cools down.

Make the crepes: Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted
butter. Pour 1/4 cup batter into the pan and swirl it around so it covers the bottom evenly; pour back any
excess. Cook until the crepe batter sets and the bottom is lightly browned, about 2 minutes. Use a heatproof
rubber spatula to loosen the crepe and flip it. Cook it on the other side for about 1 minute. Slide them onto
a plate and continue making the crepes until all the batter is used. Cover the stack with a towel to keep them
from drying out. Makes about 10 crepes.

Assembly: Preheat the oven to 400 degrees F.

Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to
just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times
ending with the seam side down. Put an ovenproof skillet over medium heat and brush with melted butter.
Pan-fry the blintzes top side down until crisp and golden, about 2 to 3 minutes. Flip them over, transfer the
pan to the oven, and bake for 10 minutes so the cheese mixture sets. Using a spatula, transfer the blintzes to
serving plates. Spoon the strawberry sauce on top, dust with confectioners' sugar, and serve immediately.