Fresh lemon zest and dried blueberries make the creamy ricotta cheese filling in these blintzes special.

When heated, the blueberries become plump and tender. If you lack the time or inclination to make crepes, look for pre-made in the produce section at your market.

Lemon and Dried Blueberry Blintzes
Makes 8 servings (16 blintzes)

• 300 ml (1 1/4 cups) all-purpose flour
• 10 ml (2 tsp) powdered sugar
• 4 large eggs
• 300 ml (1 1/4 cups) low-fat milk
• 175 ml (3/4 cup) water
• 90 ml (6 Tbsp) butter, melted, plus more for brushing pan

• 500 ml (2 cups) part-skim ricotta cheese
• 45 ml (3 tbsp) sour cream, plus extra for serving
• 50 ml (1/4 cup) granulated sugar
• 1 large egg
• 1 large egg yolk
• 10 ml (2 tsp) lemon zest
• 175 ml (3/4 cup) dried blueberries

Crepes: In a blender, combine flour, powdered sugar, eggs, milk, water and melted butter. Blend until smooth. Let batter rest, refrigerated, for 20 minutes or up to one day.

Heat a 25-cm (10-inch) non-stick skillet or crepe pan over medium. Brush pan with melted butter (you may only need to do this for every other crepe). Pour 50 ml (1/4 cup) of the batter into the centre of the pan, then immediately tilt and rotate pan to spread batter evenly over bottom. Cook crepe until edges are lightly browned and beginning to curl up, 2 to 3 minutes.

Carefully loosen edges of crepe with a spatula and flip crepe over in pan. Cook until second side is slightly browned, about another 20 seconds. Slide crepe onto a plate. Prepare remaining crepes in the same manner. There should be enough batter for 16 crepes.

Heat oven to 180 C (350 F). Coat a 3-l (9-by-13-inch) baking dish with butter or cooking spray.
Filling: In a medium bowl, stir together ricotta, sour cream, sugar, egg, egg yolk, lemon zest and dried blueberries.

To assemble blintzes, one at a time place a crepe on a clean work surface with the paler side facing up. Place 30 ml (2 tbsp) of the ricotta filling at the centre of the crepe. Fold opposite sides of the crepe over the centre until they barely touch. Fold in the other 2 sides to make an envelope that completely encloses the filling. Place each folded crepe seam side down in prepared baking dish.

Brush tops of blintzes with melted butter and bake until they are golden and begin to puff up, 20 to 30 minutes. Serve warm with sour cream (if desired).