1️⃣ Prepare the Cheese Filling: Combine ricotta cheese, cream cheese, granulated sugar, egg yolk, lemon juice, and vanilla extract in a bowl. Mix until smooth. Place the bowl in the freezer to chill while you cook the blintzes. ❄️

2️⃣ Make the Batter: Add milk, flour, granulated sugar, eggs, butter, vanilla extract, and salt to a blender. Blend until smooth. 🍶

3️⃣ Cook the Blintzes: Heat a skillet over medium heat. Pour roughly 1/4 cup of batter into the pan, swirling in a circular motion to form a thin circle. Cook until lightly golden on the bottom, then flip and cook the other side. Remove to a plate and keep warm. Repeat with the remaining batter. 🔄

4️⃣ Add the Filling: Place a big spoonful of the chilled cheese filling onto each pancake, about 1 inch from the bottom. Fold both sides in, then roll up like a burrito. Repeat with the remaining blintzes. 🌯

5️⃣ Pan Fry the Blintzes: Melt 2 tablespoons of butter and 1 tablespoon of vegetable oil (or coconut oil) in a pan over medium heat. Once hot, work in batches to toast the blintzes seam-side down. Cook for 1-2 minutes on each side, until golden brown all over. 🥞

6️⃣ Serve: Serve the blintzes with your desired toppings such as berry sauce, fresh berries, powdered sugar, lemon zest, mint, whipped cream, applesauce, or syrup. Enjoy! 🍓🍋🌿🍦