Directions

1. To make the crepes: In a blender, combine the flour, graham cracker crumbs, sugar, cinnamon, eggs, milk, vanilla, and oil until smooth. Let sit for 20-30 minutes or covered in the fridge overnight.
2. Lightly grease a 9-inch nonstick fry pan with butter over medium heat.
3. Pour ¼ cup of the batter into the center of the pan and swirl the pan to evenly coat.
4. Cook for 2-3 minutes, or until the top is fully dry. Flip, and cook for an additional minute. Set aside and repeat with the remaining batter.
5. To make the filling: Combine the ricotta cheese, cream cheese, egg yolk, lemon zest, vanilla and powdered sugar until smooth.
6. To make the strawberry compote: Combine strawberries, lemon juice, sugar and water in a saucepan over medium heat. Bring to a boil and simmer for 10 minutes, or until the strawberries have broken down. Set aside.
7. Lay one crepe on a work surface and place 2 Tbsp of the filling in the bottom third of the crepe. Fold bottom edge over top of the cheese filling. Fold the sides towards the center. Roll as if you are rolling a burrito, tucking the edges in as you go.
8. Heat the butter in a frying pan over medium heat. Carefully place the blintzes, seam side down into the pan, cooking for 2-3 minutes, or until golden and crispy, flip, and cook for an additional 1-2 minutes.
9. Remove from heat. Serve blintzes warm with strawberry compote.