Directions

For the blintzes:

1. Place 3 eggs, flour, milk, water, Canola Oil, sugar, salt, and vanilla extract in a blender. Blend until completely smooth, 1 or 2 minutes, scraping down sides as needed. Let batter sit at room temperature for 30 minutes.

2. Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix thoroughly. Cover and refrigerate.

3. Heat a 10-inch, non-stick skillet over medium-high heat. Spray Canola Oil. Pour in about 1/4 cup batter. Immediately swirl batter around to coat the bottom of pan. Cook until the surface looks dry, about 1 minute. Flip crepe over to briefly cook other side, about 30 seconds. Remove to a plate. Repeat with the rest of batter. Stack crepes.

4. Preheat oven to 325 degrees F (165 degrees C). Lightly coat a baking dish with Canola Cooking Spray.

5. Spoon 3 to 4 tablespoons of filling onto the crepe, about an inch from edge nearest you. Fold edge over filling and flatten slightly. Fold in both sides, then roll up crepe into a small, filled rectangle, ending with the seam on the bottom, creating a blintz.

6. Generously coat skillet with Canola Oil and bring to medium heat. Cook the blintzes until golden brown on both sides, turning gently, about 2 minutes. Transfer to coated baking dish.
7. Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with powdered sugar.

For the strawberry-rhubarb chutney:

1. Combine all ingredients in a saucepan.
2. Bring to a simmer over medium heat.
3. Reduce heat to low, cover and simmer for another 10 minutes or until the rhubarb is tender and the fruit is all broken down and chunky.
4. Serve on the side or drizzle over the top of the blintzes.