Prepare work area by having a 10" non-stick skillet, rubber spatula, softened butter or cooking spray, paper towels, ¼ cup measuring cup, cooling rack and a clean kitchen towel at the ready.

Place water, milk, sugar, egg, egg yolk and salt into a blender or large mixing bowl. Blend or whisk together until eggs are completely incorporated. Add flour to liquid ingredients then mix until silky smooth. With the blender running, add melted butter and vanilla and mix well.

Place skillet over medium to medium-low heat. Once it’s hot, add a small amount of butter or cooking spray then wipe with paper towel to create the thinnest coating possible.

Remove skillet from heat and hold it in your hand while you pour ¼ cup of batter directly into the center of the skillet. Tilt and swirl skillet to thoroughly coat the entire bottom (but not sides) of the pan with batter. Return skillet to heat and let the first side cook 1½–2 minutes or until the top has gone from a glossy liquid look to a pale matte look.

Use a rubber spatula to loosen edges of the crepe from sides of the pan and slide spatula under the center of the crepe then flip. Cook on the second side approximately 30 seconds then transfer to cooling rack. Repeat until all batter has been used.

Preheat oven to 350 degrees and spray a 13" x 9" baking dish with cooking spray. In a small bowl, stir cream cheese until smooth then mix in ricotta, powdered sugar, lemon juice and beaten egg until completely combined. Add ¼–⅓ cup of filling into the center of each crepe then roll up the crepe neatly like a burrito.

Place the skillet over medium-low heat again, brush the bottom with a small amount of butter then place a few blintzes into pan but be careful not to overcrowd. Cook 1–2 minutes per side until they become light golden brown.

Transfer blintzes into the baking dish and bake 12–13 minutes—just long enough to set the filling. Remove from oven, sprinkle with powdered sugar and serve with fresh fruit or your favorite topping.