If you’re feeding a crowd, baking blintzes in a large pan rather than making them individually will make your hosting life so much easier.
This recipe is courtesy of Food Network.
Preheat the oven to 350 degrees F. Grease a 9-by-13-inch cake pan or baking dish.
Put all the ingredients in a food processor and blend until smooth. Pour half the batter into the cake pan or baking dish and bake for 10 minutes, until set.
Whisk together the ricotta, mascarpone, eggs, and sugar. Add the lemon zest, juice, vanilla, and salt. Mix until well combined. Spread the filling over the baked pancake. Spoon the remaining pancake batter over the filling. Return to the oven and bake for 35-40 minutes until lightly golden. Remove and let cool for 10-15 minutes. Cut into squares and serve warm with the blueberry sauce.
Mix the orange juice, sugar, and cornstarch in a saucepan set over medium-high heat. Bring to a boil, stirring occasionally, until the mixture is translucent and thickened. Add the blueberries and simmer for 5 minutes until a few of the berries have burst. Stir in the zest and juice. Set aside to cool.