Cheese Blintz (Easy Homemade Blintzes)

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

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

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.

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.

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

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

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.

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.

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.