To make blintzes, prepare a basic crepe batter, make a filling of powdered sugar and ricotta cheese, cook and fill the crepes, and bake them for 10 minutes. This recipe yields five servings.
In a blender jar, combine 1 cup milk, 1/4 cup cold water, 2 eggs, 1 cup flour and 1 tablespoon white sugar. Add a pinch of salt, and blend the batter for 15 seconds. Pour in 3 tablespoons melted butter, blend again, and put the jar in the refrigerator for one hour.
Brush an 8-inch pan with butter, and set it over medium heat. Add 1/4 cup crepe batter, tilt the pan to spread it around, and cook for 30 to 40 seconds. Flip the crepe, cook it for 30 seconds, and transfer it to a plate. Cover the cooked crepe, and repeat with the remaining batter.
Preheat the oven to 400 F. Sprinkle in 3 tablespoons confectioners' sugar, and then add 1 egg and the zest of 1 lemon. Process the filling briefly, and then refrigerate it for several minutes.
Lay one crepe on a flat work surface, and put 1/4 cup filling on the lower third. Pick up the bottom edge, and roll the crepe until it encases the filling. Tuck in the sides of the crepe, and finish rolling it up. Set the blintz in a buttered oven-safe skillet with the seam down, and repeat with the remaining crepes.
Put the pan over medium heat, and cook the blintzes for two minutes. Flip them, and cook for another 2 minutes. Put the skillet in the oven, and bake the blintzes for 10 minutes. Transfer the blintzes to serving plates, sprinkle them with confectioners' sugar, and serve immediately.