Ostblintz (Lätta hemmagjorda blintzer)

👩‍🍳 Gör så här

1. 1
   Combine milk, flour, water, eggs, oil, monk fruit, salt, and vanilla in a blender.
2. 2
   Blend until completely smooth without over-mixing, 30 to 60 seconds, scraping down the sides as needed. Set aside to rest.
3. 3
   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.
4. 4
   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.
5. 5
   Flip the crepe and briefly cook the other side, about 30 seconds. Transfer to a plate. Repeat to cook and stack remaining crepes.
6. 6
   Preheat the oven to 325°F. Lightly spray a baking dish with oil.
7. 7
   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.
8. 8
   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.
9. 9
   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.