1 tablespoon confectioners' sugar, or as needed for dusting
In a large bowl, stir together flour and salt. Add in eggs and whisk to combine.
Slowly pour in milk, whisking until you have a smooth, pourable batter. Stir in melted butter.
Heat a crepe pan or 8 inch non stick skillet over medium heat. Let 1/2 tablespoon of butter melt in the pan.
Pour a 2 ounce ladle of the crepe batter in the pan and swirl it around to cover the bottom of the pan. Let cook about 1 minute, until surface loses its shine and the bottom begins to brown.
Repeat until all batter has been used, melting another 1/2 tablespoon of butter for each. This recipe makes about 10 large 8 inch crepes.
Whisk together ricotta cheese, cream cheese, lemon zest, egg, sugar, and salt in a mixing bowl. Mix together thoroughly. Cover and refrigerate.
Preheat oven to 325 degrees F (165 degrees C). Lightly butter a baking dish.
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.
Bake in preheated oven to firm up the filling, about 12 minutes. Cool blintzes 10 minutes before serving. Dust lightly with confectioners' sugar.