To make the crepe batter, combine the flour and sugar in a medium bowl. Add the milk, eggs and melted butter and blend to make a smooth batter. Strain through a fine mesh sieve into a bowl, to remove any lumps. Set aside for 30 minutes, to rest.

Meanwhile to prepare the filling, combine the blueberries, icing sugar and lemon juice in a small saucepan and cook over low heat for 5 minutes, or until soft and syrupy. Strain through a fine mesh sieve, reserving both the syrup and pulp in separate bowls.

Beat the ricotta, cream cheese and cinnamon together using an electric mixer, until smooth. Add the blueberry pulp and stir to combine.

Preheat a crepe pan or 22-cm non-stick frying pan over medium heat. Lightly grease the pan with melted butter.

Pour 1/4 cup (60 ml) of the batter into the centre of the pan and swirl to coat the base. Cook for 30–45 seconds, until light golden. Turn and cook for a further 20 seconds, or until light golden. Transfer onto a plate and repeat with the remaining batter.

To assemble the blintzes, divide the filling evenly amongst the crepes, placing approximately 1/3 cup into the centre of each crepe. Fold the edges over to enclose the filling, making a fat rectangular parcel.

Grease a frying pan with butter and cook the parcels over medium heat for 1–2 minutes, until golden brown.

Serve warm, dusted with icing sugar and drizzled with the reserved fresh blueberry syrup.