Blintzes with sweet ricotta filling

Whisk the milk, egg, sugar and salt in a mixing bowl for about a minute.

Add the flour and whisk until the batter is relatively smooth, then whisk in the melted butter.

Heat a small non-stick saute pan on medium and wipe a thin slick of melted butter around it.

Ladle in just enough batter to swirl over the pan, thin enough to see the pan through it. Cook until golden brown on one side.

Flip and cook the other side about 30 seconds more; slide onto a baking tray, with parchment paper between each layer so the crepes do not stick.

For the filling, mix the ricotta (ideally drained in cheesecloth overnight) with the egg yolk, sugar, a pinch of salt and lemon zest.

Fill each crepe and roll it like a burrito, folding the edges in as you roll to trap the filling.

Gently fry the blintzes in melted butter in a large nonstick pan on medium heat until crisp and golden brown, no more than two minutes a side, taking care not to burn the fragile crepe.

Transfer to a serving tray and top with powdered sugar.